We're finally back! Our son has been on tour for 37 days with a local band as their photographer so we've really missed him and shooting our videos. He had a great time so we're glad for the experience he had but we're also very happy he's back home. Kristy and I are also doing a 31 day fitness challenge this month. You can follow us on our blog or Facebook where we post our daily routines. We're still eating our black sesame seeds every day. In fact, this month when I went to my hairdresser, she commented about how healthy my hair seems. She's commented before on the softness of my hair, but she said it was even more so than ever! I told her it must be the black sesame seeds I'm eating every day. I've also been putting sesame oil on my hair for 20 minutes or more daily and then washing it out. I think that is making my hair softer too. It's been a couple of months since we started our experiment, so we'll have to take some pictures of Kristy's hair in a month or so and see if there is any difference in her gray hair yet.
Today's recipe is a wonderful chocolate dessert that melts in your mouth. It's very easy to make and you will need a processor and a blender. The one thing I want to stress is make sure you use cacao butter and not coconut butter. People often confuse the two and they are definitely not the same. It would totally change this dessert. Before I make the crust, I start melting the cacao butter and coconut oil in a double boiler. That way, it's done melting by the time I'm ready to start the filling.
Chocolate Velvet Cake with Graham Cracker Crust
Makes 7x5 pan
1 cup walnuts
1/4 cup dates (we used Medjool)
pinch of sea salt
1t psyllium husks (opt)
1/2T coconut oil, melted
Process the walnuts in a food processor until crumbly. Add in the dates one at a time and mix until dough sticks together. Add rest of ingredients; adding melted coconut oil last. Pat dough in 7x5 pan and place in freezer to set while you make the filling.
1 1/4 cup soaked cashews
1/6 cup or more of water depending on your blender
1/3 cup pure maple syrup
1/4 cup melted cacao butter
1/4 cup melted coconut oil
pinch of sea salt
1 1/2T cacao powder
1/4 cup cashew butter
Melt your cacao butter and coconut oil in a double boiler. Add all ingredients to your blender and blend until smooth and creamy. If you do not have a high speed blender, you may need to add more water to blend. Pour filling into pie crust and set in freezer for a couple of hours to set. Transfer to refrigerator and store. Will keep for several days.