This recipe is one of my favourites for making for a Cacao Workshop and is super simple!
Kumara & Cacao go so amazingly together, they are after all from the same origin and know & get each other and together create a blow your socks off culinary experience! Ideally create the day before serving so the flavours can evolve!
2 Large Kumara of any type, peeled and chopped
500mls of filtered water
50gs of coconut oil
Tabsp of either red or yellow Thai curry paste
2 cans of organic coconut cream
80gs of Solomon Pure Cacao Paste
Tsp of maple syrup
Tabsp of Tamari
Salt to seaon
Melt coconut oil, add thai curry paste and Kumara and saute for 60 seconds ish
Add tamari & Cacao paste and stir well until paste is melted
Add water and bring to the boil and then allow to simmer until Kumara is soft
Add tins of coconut cream and stir well
Taste and adjust with salt, more thai curry paste, or a tad more maple syrup
Remove 1/3 and blend what is left in the pot, re-add what was removed to make a chunky heart version. Blend all to make a smooth version.
Note: More water may also need to be added when blending
Our recipes are all about creative play and full enjoyment of Cacao. Pedantic perfection of quantities are not a given(smiling), but permission to adjust & play with is! Make this yours. trust yourself and your creativity!