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Chocolate Walnut Pâté


    Chocolate Walnut Pâté

    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


    Chocolate Walnut Pâté



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