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In the JNF Kitchen: Refreshing raw chocolate-coconut mousse cake
Jewish National Fund
Categories: Impact Blog,
Tags: Go North,
The recipe of the week, raw chocolate-coconut mousse cake, is a refreshing frozen treat that is as healthy as it is delicious, with a mix of walnuts, almond, cashews, and coconut oil. It's brought to us by Hagit Lidror, one of the people making Western Galilee a foodie and wine-enthusiast paradise. The region is a key development area of JNF's Go North initiative.
Hagit's creations, healthy and focused on quality ingredients, are representative of Israeli cuisine in its freshness and simplicity. Hagit teaches Cooking Workshops based on healthy vegetarian cuisine at her home facing the magical Clil landscape overlooking the Mediterranean Sea.
More on Go North:
Off the beaten path in the Western Galilee, Israel's Napa Valley, in photos
In the JNF Kitchen: Hagit's delectable basic-chocolate recipe
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Ingredients
Crust
1 cup of raw almonds, soaked
1 cup of raw walnuts, soaked
1 tablespoon of natural sweetener of your choice or two dried pitted dates
1 tablespoon of or coconut butter dissolved over a double boiler
1 pinch of salt
1/4 teaspoon of vanilla extract
Mousse
3 cups of cashews soaked (or macadamias, not soaked)
3/4 cup of coconut butter
1/2 a cup of juice, almond milk, or water
1/2 cup of natural sweetener such as agave, maple syrup, sedan, or honey
1/4 teaspoon of vanilla extract
2 cups of fruit
Pinch of salt
Grind all the ingredients in a food processor until it becomes a paste, spread on the loaf or cake pan and put in the freezer.
Mousse
Use a quality blender to grind all the ingredients until the texture is very smooth, pour on top of the crust and return to the freezer.
Decor and serving
After the cake starts becoming solid, you can decorate it with slices of fruit, coconut shavings, cocoa nibs, or any topping of your choice.
Return to freezer for at least four hours, and pull out of the freezer half an hour before serving.
Enjoy!
Hagit's creations, healthy and focused on quality ingredients, are representative of Israeli cuisine in its freshness and simplicity. Hagit teaches Cooking Workshops based on healthy vegetarian cuisine at her home facing the magical Clil landscape overlooking the Mediterranean Sea.
More on Go North:
Off the beaten path in the Western Galilee, Israel's Napa Valley, in photos
In the JNF Kitchen: Hagit's delectable basic-chocolate recipe
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Ingredients
Crust
1 cup of raw almonds, soaked
1 cup of raw walnuts, soaked
1 tablespoon of natural sweetener of your choice or two dried pitted dates
1 tablespoon of or coconut butter dissolved over a double boiler
1 pinch of salt
1/4 teaspoon of vanilla extract
Mousse
3 cups of cashews soaked (or macadamias, not soaked)
3/4 cup of coconut butter
1/2 a cup of juice, almond milk, or water
1/2 cup of natural sweetener such as agave, maple syrup, sedan, or honey
1/4 teaspoon of vanilla extract
2 cups of fruit
Pinch of salt
Directions
CrustGrind all the ingredients in a food processor until it becomes a paste, spread on the loaf or cake pan and put in the freezer.
Mousse
Use a quality blender to grind all the ingredients until the texture is very smooth, pour on top of the crust and return to the freezer.
Decor and serving
After the cake starts becoming solid, you can decorate it with slices of fruit, coconut shavings, cocoa nibs, or any topping of your choice.
Return to freezer for at least four hours, and pull out of the freezer half an hour before serving.
Enjoy!
 |
| Hagit in her home kitchen. |
In the JNF Kitchen: Refreshing raw chocolate-coconut mousse cake
Jewish National Fund
Categories: Impact Blog,
Tags: Go North,
The recipe of the week, raw chocolate-coconut mousse cake, is a refreshing frozen treat that is as healthy as it is delicious, with a mix of walnuts, almond, cashews, and coconut oil. It's brought to us by Hagit Lidror, one of the people making Western Galilee a foodie and wine-enthusiast paradise. The region is a key development area of JNF's Go North initiative.
Hagit's creations, healthy and focused on quality ingredients, are representative of Israeli cuisine in its freshness and simplicity. Hagit teaches Cooking Workshops based on healthy vegetarian cuisine at her home facing the magical Clil landscape overlooking the Mediterranean Sea.
More on Go North:
Off the beaten path in the Western Galilee, Israel's Napa Valley, in photos
In the JNF Kitchen: Hagit's delectable basic-chocolate recipe
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Ingredients
Crust
1 cup of raw almonds, soaked
1 cup of raw walnuts, soaked
1 tablespoon of natural sweetener of your choice or two dried pitted dates
1 tablespoon of or coconut butter dissolved over a double boiler
1 pinch of salt
1/4 teaspoon of vanilla extract
Mousse
3 cups of cashews soaked (or macadamias, not soaked)
3/4 cup of coconut butter
1/2 a cup of juice, almond milk, or water
1/2 cup of natural sweetener such as agave, maple syrup, sedan, or honey
1/4 teaspoon of vanilla extract
2 cups of fruit
Pinch of salt
Grind all the ingredients in a food processor until it becomes a paste, spread on the loaf or cake pan and put in the freezer.
Mousse
Use a quality blender to grind all the ingredients until the texture is very smooth, pour on top of the crust and return to the freezer.
Decor and serving
After the cake starts becoming solid, you can decorate it with slices of fruit, coconut shavings, cocoa nibs, or any topping of your choice.
Return to freezer for at least four hours, and pull out of the freezer half an hour before serving.
Enjoy!
Hagit's creations, healthy and focused on quality ingredients, are representative of Israeli cuisine in its freshness and simplicity. Hagit teaches Cooking Workshops based on healthy vegetarian cuisine at her home facing the magical Clil landscape overlooking the Mediterranean Sea.
More on Go North:
Off the beaten path in the Western Galilee, Israel's Napa Valley, in photos
In the JNF Kitchen: Hagit's delectable basic-chocolate recipe
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Ingredients
Crust
1 cup of raw almonds, soaked
1 cup of raw walnuts, soaked
1 tablespoon of natural sweetener of your choice or two dried pitted dates
1 tablespoon of or coconut butter dissolved over a double boiler
1 pinch of salt
1/4 teaspoon of vanilla extract
Mousse
3 cups of cashews soaked (or macadamias, not soaked)
3/4 cup of coconut butter
1/2 a cup of juice, almond milk, or water
1/2 cup of natural sweetener such as agave, maple syrup, sedan, or honey
1/4 teaspoon of vanilla extract
2 cups of fruit
Pinch of salt
Directions
CrustGrind all the ingredients in a food processor until it becomes a paste, spread on the loaf or cake pan and put in the freezer.
Mousse
Use a quality blender to grind all the ingredients until the texture is very smooth, pour on top of the crust and return to the freezer.
Decor and serving
After the cake starts becoming solid, you can decorate it with slices of fruit, coconut shavings, cocoa nibs, or any topping of your choice.
Return to freezer for at least four hours, and pull out of the freezer half an hour before serving.
Enjoy!
|
| Hagit in her home kitchen. |
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