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With the lead up to Christmas starting, I thought I’d start messing with some new ideas for a short course I’m filming with Russell James ( a.k.a The Raw Chef ). I was looking into Brandy’s to use for recipe development and I came across Calvados… you might be like, um, duh, Calvados! But I had no idea Brandy from apples was a thing in this world. It’s very delightful. You can totally get the apples vibes in the Brandy and I’m not an alcohol lover. So, anyway, one thing lead to another and this recipe was born.


Caramel Buckwheat

  • 100g ( 1 cups ) buckwheat, soaked 1 hour, sprouted 10 and rinsed 
  • 50g ( ¼ cup ) coconut sugar, powdered
  • 8-10 drops caramel medicine flower extract
  • 6-8 drops vanilla medicine flower extract
  • pinch salt
  1. Using your hands mix all ingredients in a medium mixing bowl very well.
  2. Spread the mix onto a mesh dehydrator sheet and dry for 12-20 hours or until completely dry.
  3. Store in a glass jar for up to 6 months.

Cinnamon Orange Caramel

  • 40g ( ¼ cup ) coconut oil, melted
  • 55g ( ¼ cup  ) cacao butter, melted
  • 60g ( ⅓ cup ) cashew butter
  • 50g ( ¼ cup ) xylitol, powdered
  • 50g ( ¼ cup ) coconut sugar, powdered
  • 3-5 drops cinnamon bark essential oil
  • 3-6 drops orange essential oil
  • ½ tbsp orange zest, on a microplane
  • 40g-55g ( ¼ – ⅓ cup ) warm water or milk of choice
  • 30g ( 2 tbsp ) caramel buckwheat
  1. In high speed blender process the first set of ingredients on low speed just to combine.
  2. With the blender running on low/medium, drizzle in the water until you achieve a silky smooth caramel.
  3. Pulse through the buckwheat to breakdown but leave lots of texture.
  4. Divide the caramel equally between the moulds cavities – I used this one and cut them into 3 pieces.
  5. Tap on the countertop to get rid of air bubbles.
  6. Place in the freezer to firm up but not set hard, about 10-15 minutes.

Calvados Ganache

  • 100g ( 3.5 oz ) cacao paste
  • 40g ( 2 tbsp ) coconut oil
  • 20g ( 2 tbsp ) calvados
  • 40g ( ¼ cup ) honey
  • 20g ( 2 tbsp ) maple
  • 1 tsp tamari
  1. Melt the cacao paste and coconut oil over a double boiler.
  2. Remove from the heat and whisk in the remaining ingredients.
  3. Allow the ganache to cool to room temp before pouring on top of the semi firm caramel layer. The caramel needs to be semi set before adding the ganache so the two don’t mix.
  4. Allow to set in the fridge for 2-4 hours or until firm.
  5. Once set, cut into the desired shapes and finish by enrobing in chocolate.
  6. Click here to see a video on how to enrobe.
  7. When the chocolate has set, roll them in cacao powder to finish.

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