Raw cacao gateaux with sour rhubarb and vanilla caramel sauce

 

Preparation time
overnight

Cooking time
no cooking required

Serves
Serves 4

Dietary
Vegetarian

Raw cacao gateaux with sour rhubarb and vanilla caramel sauceBy Kirk Haworth
From Saturday Kitchen

Ingredients

For the gateaux

  • 384g/13½oz cashew nuts
  • 500ml/18fl oz coconut milk
  • 105g/3½oz coconut oil
  • 120ml/4fl oz maple syrup
  • 65g/2¼oz raw cacao powder
  • 12g/½oz white miso
  • pinch salt

For the poached rhubarb

  • 4 sticks rhubarb, cut into 1cm/½in slices
  • 500ml/18fl oz blood orange juice
  • 10g ground hibiscus

For the raw caramel

  • 226g/8oz coconut sugar
  • 184g/6½oz coconut oil
  • 174g/6oz maple syrup
  • 100ml/3½fl oz oat cream
  • 2 vanilla pods, seeds removed
  • 73g/2½oz cacao butter
  • pinch salt

For the garnish

  • 1 tsp raw cacao piece
  • 250g/9oz macadamia nuts
  • 250g/9oz chewy/dried sour cherries
  • pinch freshly ground black pepper and sea salt
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