Maqui Berry Chocolate Crumble, Orange Marmalade Chantilly & Crushed Infused Rose Water Cacao Beans

Deep and hearty yet subtly delicate...

Not wishing to big myself up too much, but I'm pretty damn proud of this baby! Being a lover of hearty desserts, the Maqui Berry Crumble really gives this dish depth whilst the light Marmalade Chantilly ensures that the dish as a whole isn't overbearing. I've also touched on a piece of my childhood with this recipe, incorporating Rose Water infused Cacao Beans, a technique my father regularly used in the meals of my youth in Iran. This recipe makes me happy not just for the way it tastes but for the memories it evokes...I hope you enjoy making it as much as I did!

Serves about 4 poeple

You Need

For the maqui berry chocolate crumble

• 1 cup cashew flour *
• 2 tbsp cacao powder
• 1 tbsp maqui berry powder
• 1 tbsp water
• 1 tbsp dark agave nectar

For the orange marmalade

• 2 cups orange juice
• 1 cup dark agave nectar
• 1 cup orange segments
• 2 tbsp orange zest

For the Chantilly

• 2 ¼ cups cashews, soaked for 2 - 4 hours
• ½ cup coconut oil, melted
• 2 Vanilla Beans, scraped
• 1 cup spring water
• ¼ cup dark agave nectar
• 2 tbsp olive oil, melted

For the crushed infuse rose water cacao beans

• ¼ cup cacao beans
• 2 tbsp dark agave nectar
• 2 tbsp rose water

 

Method

For the maqui berry chocolate crumble

1. Place all the ingredients in a food processor and pulse until the mixture reaches a doughy consistency.
2. Spread four tablespoons of the mixture onto a mesh dehydrator sheet and dehydrate at 115 degrees F for six hours.

 * To make cashew flour, blend the correct amount of cashews in a blender slowly until flour-like. Please do not over blend as the oil from the cashews will make turn it into dough.

For the orange marmalade

Mix ingredients and reduce in dehydrator until thick.

For the Chantilly

1. Blend the liquid and nuts first. Add your sweeteners and spices followed by the fats in a high-speed blender until smooth and creamy.
2. Leave in the fridge to set for six hours.

For the crushed infused rose water cacao beans

Mix all ingredients and dehydrate for 3 hours.

Assemble

1. Gently crush the crumble with your fingers and divide onto four plates.
2. Mix the Chantilly in with the marmalade and place one tablespoon on top of the crumble.
3. Crush the cacao beans on top of the marmalade Chantilly.