Makes 24 thin slices
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
30 g grated dark chocolate
1 1/2 Tbsp (30 ml) large flake unsweetened coconut
1/4 cup (60 ml) fresh raspberries
3 tsp (15 ml) maple syrup
Lightly grease 10 x 5 x 8 cm small loaf pan with butter and line with baking 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 baking paper. Thinly slice pâté and serve garnished with flaked coconut and raspberries and a drizzle of maple syrup.
Each slice contains: 368 kilojoules; 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 a
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 Australia #17, Spring 2013
Crunchy, with sharp and satisfying flavour, this hearty salad is a great accompaniment to tacos (including the ones in the next recipe). Cabbage is high in fibre and vitamins C and K. Higher consumption of cruciferous vegetables such as radishes and cabbage is linked to lower rates of cancer. Make ahead Unlike a typical green salad, this one can stand up to an hour or two in the fridge, so if you want to make it ahead of time, go for it. The cabbage will soften up and some water will be released; just drain any excess before serving.
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