Recipe Directions
1. Use your food processor to make a rubble of the walnuts, raisins, salt, and maybe a few goji berries along with the cacao.
2. Add a little coconut oil, if required, to moisten.
3. Press down into a large glass baking tray.
4. Now whiz up a loose chocolate-orange custard of the peeled zucchini, cacao, and orange rind. As it will be frozen, the flavors should be strong.
5. Spike to taste with other flavors as you wish.
6. Freeze the dish. When it is solid enough, remove from the freezer and ice with the chocolate coconut oil icing.
7. Freeze again. At serving time, break and slice into rough chunks.
Mopoke's Thoughts
By Mopoke Orange and chocolate are a great mix.
Add simplicity of preparation, a superfood or two, something just a bit different to give it pizazz, and then freeze.
The final result in the photo had my non-raw significant others calling for more.
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Comments
Top voted
Raven4346
Apr 19, 2010
Looks great!
Mopoke
Apr 20, 2010
Zucchini is a wonderful ingredient - it's mainly water and has little flavour of it's own so it is an ideal base for building on. And with the bulk of 'decadent' raw food recipes - the gooey desserts and rich slices being heavily weighted with cashews and avocadoes and coconut, zucchini adds some welcome lightness. That being said I added coconut oil to this dish because I am addicted to it, for the lauric acid benefits but mainly because the 'balance' of the custard felt like it needed some enrichment. Loucakes the texture varies according to how much juice you use. It's a great, cheap ingredient to play around with.
Alix196 I used mid-size zucchini, seeds and all.
Renoir and Raw Chocolholic I like the sound of those other ingredients - haven't seen them in Australia. What I liked about splashing in a few drops of the balsamic is the way it instantly gives complexity and depth but this can obviously be also achieved in a myriad of different ways (including essential oils!!.....mmmm now I am going to have to try to think of some ways of incorporating some of those!)
Raw_Chocoholic
Apr 20, 2010
Mmmmm . . . I think I'm going to have to try this tonight! I like how you use a zucchini instead of lots of avocado or coconut meat.
I have a bottle of Omega Nutrition's orange-flax oil. Do you think I could replace the balsamic with that?
All
Mopoke
Apr 20, 2010
Zucchini is a wonderful ingredient - it's mainly water and has little flavour of it's own so it is an ideal base for building on. And with the bulk of 'decadent' raw food recipes - the gooey desserts and rich slices being heavily weighted with cashews and avocadoes and coconut, zucchini adds some welcome lightness. That being said I added coconut oil to this dish because I am addicted to it, for the lauric acid benefits but mainly because the 'balance' of the custard felt like it needed some enrichment. Loucakes the texture varies according to how much juice you use. It's a great, cheap ingredient to play around with.
Alix196 I used mid-size zucchini, seeds and all.
Renoir and Raw Chocolholic I like the sound of those other ingredients - haven't seen them in Australia. What I liked about splashing in a few drops of the balsamic is the way it instantly gives complexity and depth but this can obviously be also achieved in a myriad of different ways (including essential oils!!.....mmmm now I am going to have to try to think of some ways of incorporating some of those!)
loucakes
Apr 20, 2010
i've never seen using zucchini for a mousse--- what's the texture like?
Raw_Chocoholic
Apr 20, 2010
Mmmmm . . . I think I'm going to have to try this tonight! I like how you use a zucchini instead of lots of avocado or coconut meat.
I have a bottle of Omega Nutrition's orange-flax oil. Do you think I could replace the balsamic with that?
TomsMom
Apr 20, 2010
Super nice! I love orange and chocolate! Should we remove the seed from the zuchinni?
Renoir
Apr 20, 2010
Since the orange balsamic isn't raw, I think I will omit it and use Sciabica Orange Olive Oil instead of the coconut oil. Yum!
Raven4346
Apr 19, 2010
Looks great!
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