This chocolate mousse-like dreamy dessert is actually nutritious and easy to make, with only eight ingredients and no cooking required. Perfect for a romantic evening. You can make this recipe with candy molds or cookie cutters.________________________________________Plant Diversity: Striving for 30 different plants per week for optimal healthThe number of plants in this recipe: 5 plants
Prep Time20 minutesmins
Cook Time0 minutesmins
2 hourshrs
Total Time20 minutesmins
Course: Dessert
Cuisine: Italian
Diet: Gluten Free, Low Lactose, Vegan
Keyword: chocolate, orange, semifreddo, Valentine's Day
Servings: 21
Calories: 83.36kcal
Equipment
high speed blender with tamper
heart-shaped candy mold or cookie cutter(s)
small baking tray to fit in freezer
parchment sheet if using cookie cutters
Ingredients
1cupraw cashewssoftened
3tabelspoonsorange zestfrom 1-2 oranges (reserve a 4th tablespoon for topping, if desired)
1cuporange juicefresh, from the zested oranges + up to 2 more
1cupmedjool datesabout 10-12, pitted
1teaspoonvanilla
¼cupcacao powder
⅓cupcacao nibsor chocolate chips, or a combo
4tablespoonschia seeds
⅛teaspoonsaltscant (optional)
Optional toppings
orange zest
cacao powder
non dairy whipped cream
Instructions
Before starting: Soak the cashews for at least two hours to soften, or boil 15 minutes. Once softened, drain the cashews and place them in a high speed blender.
Zest both oranges and add the zest to the blender, careful to drop the bits down the middle to keep from sticking to the sides of the blender. If that happens, use a spatula to scoot it to the bottom.
Use a citrus reamer to juice the oranges, using the juice and pulp to make one cup. Pour into the blender.
Add the dates, vanilla, cacao powder and nibs/chocolate chips, chia seeds, and salt to the blender. Blend on high using the tamper, until smooth.
Use a spatula to transfer the chocolate ganache into a bowl. Place your candy mold onto a baking tray that will fit in your freezer. If using cookie cutters instead, line the tray with parchment. Spoon the chocolate into each mold to fill. Once all are filled, use a bench scraper or spatula to smooth the top.
Place the tray into the freezer and chill for at least three hours, until the semifreddo is firm and pops out of the mold easily.
To serve, place the semifreddo onto each serving plate. Once thawed a bit (15-20 minutes or so), these do not transfer well, so they're best served directly on the plate. If desired, add toppings.
Serve immediately. Store any leftovers in a sealed container in the fridge (the hearts may soften too much to hold their shape but will be like chocolate mousse). If storing in the freezer, return any unused portions immediately to the freezer before thawed and keep in a freezer-safe sealed container.
Notes
Whatever doesn't fit in my candy mold goes in a bowl and into my fridge to spread on toast or eat by the spoonful! Note the cook time is actually the amount of chill time - no cooking required!