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the raw chef | Pain Au Chocolat

Desserts Homestudy

Pain au Chocolate

Serves 4

¾ cup cashews, soaked 20 minutes

¾ cup macadamias, soaked 4 hours

¼ cup coconut f lour

2 tablespoons agave

1 cup water

1 tablespoon vanilla extract

½ teaspoon salt

2 tablespoons f lax meal

1. Blend all ingredients in a high-speed blender until smooth.

2. Spread onto a non-stick dehydrator sheet approximately ¼" thick and dehydrate f or 8 hours at 105°

F, or until the pastry is dry to the touch.

Chocolate batons

1½ cup cashews, soaked

¾ cup maple syrup

¾ cup raw cacao powder

1 teaspoon vanilla extract

Pinch salt

1. Blend all ingredients in a high-speed blender until smooth.

2. Transf er mixture to a piping bag.

3. Pipe batons onto a non-stick sheet and dehydrate f or 12 hours at 115° F.

4. Cut the pastry into rectangles, place some batons onto the f irst rectangle on the plate, layering

with another piece of pastry, some more batons, and f inally a third piece of pastry.

5. Optional: top with some grated chocolate.