Tahini and caramel mousse truffles with raspberries
Carob is a seed that comes from a brown pod of a tree of the same name, originally from the Mediterranean. The flavour is a bit similar to cacao - but with a more caramel touch to it. Except from the great flavour it's said to have quite a few health benefits such as; containing good fibers and minerals, contains a good amount of antioxidants and the seed is also naturally low in fat. Carob can normally be found in well stocked food stores, health food stores and online. However, if you cannot get hold of any carob, raw cacao would work just as fine.
I like the truffles best properly chilled - close to frozen. Therefore I tend to always store them (if there are any left that is...) in the freezer. Which is good to make sure they stay fresh for as long as possible anyway!
The combination of a sweet yet light base, decadent caramel mousse and a dark chocolate top layer with hints of goji berries is just a prefect combination - time to get baking!
Tahini and caramel mousse truffles with raspberries
About 16 truffles
Buckwheat and coconut base
2 dl / 0.8 US cups whole buckwheat, soaked for 8 hours or over night
2 dl / 0.8 US cups grated coconut
8 fresh dates, pitted
1 pinch sea salt
Caramel mousse layer
1/2 dl / 0.2 US cups light tahini
1 dl / 0.4 US cups coconut cream
1 ripe avocado
1 1/2 dl / 0.6 US cups carob powder (to be found in well stocked food stores, health food stores and online)
1/2 tsp sea salt
8 fresh dates, pitted
Chocolate layer
1/2 dl / 0.4 US cups cold pressed coconut oil
1 dl / 0.8 US cups cacao (preferably raw)
1 pinch sea salt
1/2 dl / 0.4 US cups goji berries
How to
Drain and rinse the buckwheat carefully.
Mix all the ingredients for the base in a food processor until everything comes together and gets a smooth texture. Cover a small baking tin with plastic film. Press the dough into the tin. Put in the freezer.
Peel and deseed the avocado. Mix all the ingredients for the mousse in a high speed blender until completely smooth (could also be done in a good food processor, but might take some more time). Spread out the mousse over the base, put back in the freezer.
Heat the coconut oil on low heat, you want it to be liquid but not hot. Add the cacao and salt and whisk together. Let cool. Drizzle over the mousse layer, making sure every bit gets covered. Add the goji berries on top. Put back in the freezer for at least 1 hour.
Take out the cake from the freezer 15 minutes prior serving. Cut in to smaller pieces. Serve topped with fresh raspberries and fresh mint.
Enjoy!
Photo by Fanny Hansson. Recipe originally published in The Gothenburg-Post/Två dagar in August 2018.
