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
150 g Almonds
6 Medjool dates
2 tbsp Oats
1 tbsp CHOC Chick cacao butter (8 beans), melted
2 tbsp CHOC Chick cacao powder
1 x 400 ml tin of coconut milk - but only use the fat from the top
4 tbsp CHOC Chick cacao powder
3 tbsp Fruit syrup
28 g CHOC Chick cacao butter (20 beans), melted
TOPPINGS (OPTIONAL)Fresh Raspberries
- Put all of the ingredients for the base into a food processor and blend until the mixture forms a ball/holds together well. Remove the mixture and divide into 3 (approx. 100g each)
- Press the mixture into your tartlet dishes, making sure you keep an even thickness.
- Place in the freezer to firm up
- Put the all of the ingredients into a blender and blend until smooth. NB make sure you only use the fat at the top of the coconut milk, otherwise the tart won't set.
- Once the tartlet cases are firm, fill the cases will the chocolate filling
- Refrigerate for 1 hour or place in the freezer for 30 minutes
- Top with fresh raspberries, mint and crushed almonds