Mar 7 2012

Raw Food Chef Corinne Rice

Corinne Rice came by the Kind Cafe to make some spicy Mexican chocolate brownie balls dipped in a vanilla bean-lime white chocolate. They were amaz-balls! The spice hits you toward the end, and it’s great – not too much.

I recently did a post about Corinne and her Pop-Up Vegan Super Club, Chartreuse. Last month’s pop-up was incredible! Everything from the venue, the lighting, the music, and of course the food, was perfect!

Chartruesse

Each month the dinner will be at a different venue, hence the term “pop-up”, and with a different menu, paired with juice from Drought Juice. The next dinner will be, March 22, at SocraTea, inside of the 71 Garfield Sugarhill Building. Its a GREEN building, and I’m excited to check it out. You can go to the website for more info.

Corinne has put hundreds of hours into becoming a certified raw food chef, and her work is really paying off …….for all of us!

This is an easy recipe, and if you’re not a fan of spicy just leave out the chipotle and it’s still delicious.

Brownie
1 1/2 cups walnuts
1 1/2 cups medjool dates, pitted (approx. 15 dates)
1/2 cup cacao powder
2 teaspoons cinnamon powder
1/8 teaspoon salt
1/8 teaspoon chipotle powder
Combine all ingredients in a food processor until well blended. Sometimes when dates are really dry, you’ll need to add a little bit of liquid sweetener to achieve a brownie consistency. One Tablespoon at a time, roll the brownie mixture into balls and place on the end of a skewer. Store in freezer for two hours.

Vanilla bean-lime white chocolate
1/4 cup cacao butter, melted
1/4 cup cashew flour
1/8 cup light or clear agave nectar
1/2 teaspoon vanilla extract
juice and zest of one lime
Whisk all ingredients together until well blended. Remove brownies from freezer and dip in the white chocolate mixture and place on wax paper. Store in the refrigerator.

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