Chocolate Walnut Pâté
2 cups (500 mL) soaked and dried walnut halves
1/2 cup (125 mL) cocoa powder
1/4 cup (60 mL) pure maple syrup
1/4 cup (60 mL) tahini
1 tsp (5 mL) pure vanilla extract
1 oz (32 g) grated dark chocolate
2 Tbsp (30 mL) large flake unsweetened coconut
1/4 cup (60 mL) fresh raspberries
1 Tbsp (15 mL) maple syrup
Lightly grease 4 x 2 x 3 in (10 x 5 x 8 cm) small loaf pan with butter and line with parchment paper.
Place walnuts, cocoa, maple syrup, tahini, and vanilla in food processor fitted with metal blade. Pulse until mixture is as smooth as you like. Scrape into bowl and stir in grated dark chocolate.
Spoon into prepared loaf pan; pack down and smooth top. Cover and freeze for 4 hours or until firm.
Run thin paring knife around edges and turn out onto small serving plate. Peel off parchment paper. Thinly slice pâté and serve garnished with flaked coconut and raspberries and a drizzle of maple syrup.
Makes 24 thin slices.
Each slice contains: 88 calories; 2 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 5 g carbohydrates (2 g sugars, 2 g fibre); 6 mg sodium
How to soak walnuts
Raw food proponents believe that walnuts are best soaked before using. Soaking removes enzyme inhibitors, which are hard on the stomach when consumed in large quantities.
To soak, dissolve 2 tsp (10 mL) sea salt in 4 cups (1 L) of distilled water. Soak walnuts in salted water at room temperature for at least 7 hours or overnight. Drain well and blot dry.
source: "Delicious Raw Foods", alive #366, April 2013
Chocolate Walnut Pâté
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
