Chocolate may be known as a sweet ingredient, but when used in small amounts it can work perfectly in savoury dishes too. This cacao peanut satay is delicious, especially when served with rice paper rolls. Adding cacao to the satay gives it a deep, rich flavour, which pairs nicely with the peanut butter to create an incredibly moreish dip. Serve as summer starter, part of picnic or even as a light lunch.
Takes: 20 minutes
Makes: Serves 6
3 tbsp Peanut Butter
1/2 tbsp CHOC Chick Raw Cacao Powder
1/2 tbsp Tamari
1 tsp CHOC Chick Cacao Butter, Melted
1/4 tsp Miso Paste
1 tsp Maple Syrup
Half a lime, Juiced
1-2 tbsp Water
Chilli Flakes to taste
RICE PAPER ROLLS
2 Bell Peppers (1 Red, 1 Yellow), thinly sliced
1/4 Red Cabbage (approx. 300g), thinly sliced
2 Large Carrots, finely grated
Large handful of Baby Spinach
6 Pieces of Rice Paper
- Place all of the ingredients except the water into a small bowl and stir until smooth.
- Stir in 1-2 tbsp. of water to get desired consistency.
- Add a sprinkling of chilli flakes, to taste.
RICE PAPER ROLLS
- Prep your veggies and set to one side.
- Boil the kettle and once boiled, pour hot water into a large shallow dish or pan.
- Submerge a piece of rice paper in the water for approx. 10 seconds until it has softened. Any longer and the rice paper will become too difficult to work with.
- Once soft, place the rice paper onto a clean surface (you can use a plate or chopping board for this).
- Add a little pepper, cabbage, carrot and spinach. Now fold the bottom over the filling and then fold over the two sides. Roll up tightly until sealed. Set a side on a serving plate and repeat this process with the rest of the ingredients.