These little bites are really fun to make. The best part is at the end when you cut it open to reveal all those beautiful layers. Perfection :)
Ingredients
Pecan Biscuit
100gbuckwheat, soaked 1 hour, sprouted 8-12 hours
100gpecans, soaked 8 hours, strained and rinsed
75gcoconut sugar, powdered
10gcoconut flour
4-6drops vanilla Medicine Flower Extractor ¼ tsp vanilla extract
Pinchsea salt
Nutmeg Ganache
35gpecan butter
90gwater, hot/warm
80g(2.8 oz) cacao paste
50gcoconut sugar
¼tspfreshly grated nutmeg
¼tspsea salt
½tsptamarioptional for added depth
Cream Cheese Frosting
Fermented Cashew
250gcashews, soaked
1tspprobiotic powder
100gwateror just enough to blend
Cherry Cream
1recipecashew cheeseabove
150gxylitol, powdered
30glemon juice
150gcoconut oil, melted
½tspvanilla extractor 4 drops vanilla medicine flower
2drops black cherry medicine flower extractoptional
15g(¼ cup)freeze dried cherries
Chocolate Pecan Coating
make this once the spheres are set and ready to dip
100(3.5 oz) cacao paste
40gcoconut oil
40gmaple or honey
40gchopped pecans
1tsptamari
Pinchsalt
Instructions
Pecan Biscuit
Combine all ingredients in a food processor and pulse to combine and break down. We want some texture left in the nuts, but not for it to be too chunky as we need to spread them out.
Transfer the mix to a teflex sheet and spread out using a cranked/offset spatula to about ⅓ inch thickness.
Dehydrate at 115 for 10 hours, flip onto mesh and dry an additional 10 hours or until crisp.
Once cool, gently break the rounds along the score lines.
Nutmeg Ganache
It’s important the water is warm / hot and the chocolate is shaved before you start this recipe.
The liquid being hot and the chocolate being shaved will mean that the mixture melts very quickly and can properly emulsify in the blender.
Combine all ingredients in a high speed blender and process, starting on low-medium and then increase to full power until all ingredients are smooth and creamy.
Transfer to a container, cool to room temp before covering and setting in the fridge.
When you’re ready to assemble the spheres, and once the ganache is set, spread on top of the pecan biscuit to ¼ inch thickness and insert a freeze dried cherry in the centre of the ganache.
Cream Cheese Frosting
Fermented Cashew
Blend the cashews with the probiotic powder and just enough water to create a thick mixture.
Transfer to a mixing bowl, press cling film or greaseproof paper right down on top of the mixture so as to not form a crust on top and pop in a warm space for 12 - 24 hours.
The mixture should be aerated and slightly sour smelling when you check on it.
Cherry Cream
Combine all ingredients in a blender until smooth.
If the mixture looks seized, allow it to run in the food processor for a few minutes or until it’s smooth and silky looking. Alternatively, melt it down over a double boiler.
Fill the cavities of the mould you’re using ½ way and insert a pecan biscuit covered in ganache. It should go in so the biscuit is exposed and the ganache is inside the cream.
Place in the freezer for 1 hour or until fully set.
Chocolate Pecan Coating
Melt the cacao paste and coconut oil over a double boiler.
Remove from the heat and whisk in the remaining ingredients.