Strawberry Galette + Chocolate Mousse Quenelles.

Ceremonial cacao is typically sourced from specific regions known for their high-quality cacao beans, including Ecuador, Peru, Guatemala, or Mexico. These beans are often grown using sustainable and traditional farming methods.
Ceremonial cacao is prepared with a specific intention in mind, often used in spiritual and healing ceremonies by indigenous cultures and, more recently, in modern holistic practices. The preparation and consumption of ceremonial cacao are seen as a way to connect with oneself, others, and the natural world.

I created this recipe with intention and honour for this traditional healing medicine, with the beautiful Ceremonial Honeyed Cacao blend from Embody Bee which integrates raw, local honey, organic grated ceremonial cacao, cinnamon, ginger, and cayenne pepper.

Enjoy this refreshing strawberry galette with chocolate mousse quenelles, as a nourishing snack or dessert.

Visit Embody Bee to view their beautiful range of bee products, and 10% off using my code MINDFULLYHOLISTIC10

Ingredients:

• 2 cups almond meal

• 1/2 cup tapioca or arrowroot flour

• 1/2 cup grass-fed, organic butter

• 1 pasture raised egg

• 1 tablespoon coconut sugar

• 300g organic strawberries, sliced

• 100g organic 70% dark chocolate

• 400g coconut cream

• 1/3 cup Ceremonial Honeyed Cacao

Method:

• In a double boiler over a medium heat, melt the chocolate until smooth.

• In a small bowl, or food processor, place the coconut cream, honey and melted chocolate, and combine until a smooth consistency is formed.

• Place the mousse into a container and chill for at least 3 hours or until set.

• In a food processor, combine almond meal, tapioca flour, and a pinch of salt.

• Add chunks of the cold, solid butter and pulse until the mixture resembles coarse crumbs.

• Add the egg and coconut sugar, and pulse until the dough comes together.

• Form the dough into a ball, wrap and refrigerate for at least 1 hour.

• Preheat your oven to 180c

• Roll out the chilled dough into a rough circle, about 1/2cm thick.

• Transfer the rolled-out dough to a baking tray, place the sliced strawberries into the centre of the dough, leaving about 5cm of dough around the edges.

• Fold the edges of the dough over the strawberry filling, creating a rustic edge.

• Bake 30 minutes or until the galette crust is golden brown.

• Once the galette has cooled slightly, place the chocolate mousse quenelles on top, and enjoy.