belly blends cacao blend pannacota w. cacao crumble

makes 4, gluten free, dairy free & refined sugar free

belly blend base

• 1 sachet of cacao blend
• 1 can of coconut cream
• 2 tablespoons of nut milk

1. make the belly blends mixture as per back of the packet… adding two tablespoons of your favourite nut milk whilst in the pan. pour mixture into a pouring jug and set aside.
2. prepare your silicone pannacotta moulds (or silicone muffin tray) on a tray that will fit in the freezer & fridge.
3. pour the mixture into each one of the moulds. should make 3-4 depending on the size of your moulds.
4. put in the freezer to set for 1.5 hours.

cacao crumble

• ¼ cup almonds
• 3 tablespoons cacao nibs
• 1 tablespoon cacao powder
• ¼ cup buckwheat
• ¼ cup coconut flakes
• 2 tablespoons coconut oil
• 1 tablespoon agave or rice malt
• 1 tablespoon cacao powder
• pinch salt
• ¼ cup buckwheat

1. place all ingredients in a food processor & pulse until a biscuit crumb consistency is formed.
2. put aside until your belly blends are set.

cacao paint

• 2 tablespoons coconut oil
• 1 tablespoon cacao powder
• pinch of salt
• 1 tablespoon agave or any other sticky sweetener

1. in a saucepan over a low heat, melt down the coconut oil, agave and cacao powder. stir until combined and set aside.

to serve:

• pomegranate
• almond flakes
• strawberries

to combine:

1. on a serving plate, use a basting brush or clean paint brush and paint some of your cacao paint across the plate.
2. sprinkle some of your cacao crumble, strawberries, pomegranate and almond flakes. place your belly blend pannacotta in the center of the plate. 
3. serve immediately.

enjoy,

s&g x