blend it in a food processor until the mix starts sticking together. Add more dates if it needs more stickyness. Add more nuts if it needs more bulk. Squish it into a greased tin and put in the freezer for 30 minutes.
the chocolate bit
6 ripe avocados
a banana
sweetener like date syrup or golden syrup
cocoa powder
Blend the avocados and then add the banana. Start adding cocoa powder and sweetener to taste. As usual, the most important rule of improvised cooking is to keep tasting! Spread over the base and put in the fridge. A few hours before you want it is good.
tasting hint
I drink and gargle a bit of water and then smell coffee in between tastings. This seems to help keep my palette fresh.
I just want to give a big up to Charlie and his Kung Fu club in Winchester, Hampshire. He’s got some good photos up here. If you’re in the area, I recommend him as a great teacher and all round great person!
I’ve been invited to play at the Sofia underground festival. I’m working on some more experimental music with my live setup. Check out a 25 minute jam here:
These came about while experimenting with ground cocoa powder. You’ll need most of these ingredients:
cocoa powder
a runny sweetener (golden syrup, date syrup, honey etc.)
a thickener like tahini or ground nuts (I used tahini and cashews)
something to dust the outside with like dessicated coconut
Mix up the nuts, tahini and sweetener in a bowl. It’s easier to get the sweetness right now than later because stirring runny sweeteners into thick paste is hard. So if you want really chocolatey truffles you’ll need this mix to be quite sweet because cocoa is bitter.
Pour in a good amount of cocoa powder and blend it in. Taste and check for texture. Keep adding cocoa until the taste and the texture is just right.
Pull off little pieces of the mixture and roll into balls. Then drop into a bowl of your dusting material and roll around. Stack them up on a plate and cool them for a bit in the fridge before eating!
