Chocolate Mini Fruit Squares!
Golubka's
CHOCOLATE MINI FRUIT SQUARES!
Chocolate Layer Cakes
w/ Black Cherry and Orange
In a high speed blender, combine all the ingredients until smooth. Spread evenly on 5 Teflex lined dehydrator trays. Dehydrate at 115F for about 6-8 hours, or overnight. Flip and peel the Teflex sheet away, then continue to dehydrate on screens only until completely dry. Cut each cracker into 4 pieces, you should end up with 20 total.
In a high speed blender, combine all of the ingredients until smooth and creamy.
zest of 3 oranges
1 orange - peeled and cut into chunks
In a high speed blender, combine all the ingredients until smooth. Refrigerate for 1-2 hours before spreading.
any berries of your choice - add until you achieve the desired colour
If using raspberries or blackberries, puree them first, then run through a fine mesh sieve to remove the seeds.
In a high speed blender, combine all the ingredients until smooth. Refrigerate for 1-2 hours before spreading.
Assembly
Spread a thin layer of the cream on chocolate crackers layer by layer, sprinkling with cocoa nibs on top of each layer. You can use all 10 pieces to make a 10 layer high cake each - orange and berry. Or you can make 8 layer cakes, like we did, and eat the remaining crackers for a snack.
Refrigerate the prepared cakes for 1-2 hours until set and ready to be cut. Cut each cake into 4 even pieces with a sharp knife. Decorate with cocoa nibs, orange slices and berries. Keep refrigerated until ready to serve.
- Chocolate layers
- 3 cups nut or coconut milk
- 6 tablespoons cacao powder
- 4 tablespoons cocoa nibs
- 2 tablespoons vanilla bean powder
- 2 tablespoons coconut flakes
- 1/2 cup coconut oil
- 1 cup sprouted pecan butter or almond butter
- 3/4 cup sweetener of your choice (used Jerusalem artichoke syrup)
- 1/2 cup almond flour
- 1 1/2 cups ground flax seeds
- 3 tablespoons maca powder (optional)
- 2 tablespoons mesquite powder (optional)
In a high speed blender, combine all the ingredients until smooth. Spread evenly on 5 Teflex lined dehydrator trays. Dehydrate at 115F for about 6-8 hours, or overnight. Flip and peel the Teflex sheet away, then continue to dehydrate on screens only until completely dry. Cut each cracker into 4 pieces, you should end up with 20 total.
Yogurt Cream
- 1 cup macadamia nuts- soaked overnight
- 1 cup cashews - soaked overnight
- 2 tablespoons light agave syrup
- 1/2 cup water
- 2 tablespoons vanilla bean powder
- 2 tablespoons raw honey
- zest of 2 lemons
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon nutritional yeast
- pinch of himalayan sea salt
- 8 tablespoons Bio-k acidophilus
- 1 cup coconut oil
- 2 tablespoons sunflower lecithin (optional) - really good for you
In a high speed blender, combine all of the ingredients until smooth and creamy.
Orange Cream
1/2 of the amount of yogurt creamzest of 3 oranges
1 orange - peeled and cut into chunks
In a high speed blender, combine all the ingredients until smooth. Refrigerate for 1-2 hours before spreading.
Berry Cream
half of yogurt creamany berries of your choice - add until you achieve the desired colour
If using raspberries or blackberries, puree them first, then run through a fine mesh sieve to remove the seeds.
In a high speed blender, combine all the ingredients until smooth. Refrigerate for 1-2 hours before spreading.
Assembly
Spread a thin layer of the cream on chocolate crackers layer by layer, sprinkling with cocoa nibs on top of each layer. You can use all 10 pieces to make a 10 layer high cake each - orange and berry. Or you can make 8 layer cakes, like we did, and eat the remaining crackers for a snack.
Refrigerate the prepared cakes for 1-2 hours until set and ready to be cut. Cut each cake into 4 even pieces with a sharp knife. Decorate with cocoa nibs, orange slices and berries. Keep refrigerated until ready to serve.
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