Vegan Mexican chocolate Pave with Kiwi Salad and Grand Marnier berry drizzle
Ingredients
- 1 Lb vegan chocolate
- 1 can coconut cream
- 1/4 cup Agave syrup or raw honey
- 1 tsp Vanilla Extract
- 1 mini chili Fresh or dried
- 1 each cinnamon stick
- For drizzle
- 1 Tbsp Grand marnier
- 1/2 pint Strawberries or raspberries
- 1/4 cup Simple syrup
- For Kiwi Salad
- 1 Tbsp Grand Marnier
- 2 Tbsp sugar in the raw
- 2 large kiwis
- 1/2 cup diced strawberries or other berry
- Fresh Mint to garnish
Instructions
- Put all the chocolate ingredients in a large metal bowl and set it over a pot of boiling water to create a double boiler. Stir occasionally to make a smooth chocolate. Turn temp down a bit and allow the cinnamon and chili to infuse their flavor into the chocolate for about 15 to 20 minutes.
- Remove the chocolate from the heat and pour it into a mold lined with plastic wrap. Put in the fridge and allow to set at least 2 hours.
- Make the Drizzle. Blend berries, grand Marnier and syrup at high speed. If it is too runny, add more berries and puree more. Strain seeds if they are evident.
- make the kiwi salad: Put kiwis and berries in a bowl and toss with sugar and grand Marnier. Allow to absorb the flavors for at least 20 minutes.
- Unmold the chocolate and cut slices. Serve with kiwi salad,, berry drizzle, and garnish as you see fit. A sprig of mint is always nice.