Friends & Chocolate
Featuring Abigail O’Neill (wearing the Isla Bonita Romper & Folk Town Bralette in Navy)
Anita Ghise (wearing the Folk Town Frill Dress in Navy)
Lucette Romy (wearing the Twiggy Crochet Crop in Autumn and Boho Bella Skirt)
Luciana Rose (wearing the Folk Town Button Down Skirt in Wine)
Sally Mustang (wearing the Boho Bella Dress)
When you get invited on a Raw Chocolate Picnic with choc-obsessed Model Chocolate author Abigail O’Neill – you accept the invitation. No questions asked.
So of course, when she asked us, we all dropped everything to go to raw-cacao heaven! Which, in food terms, is a heaven that’s a just as decadent, though a lot healthier and more guilt-free that most.
So lovely raw cacao chocolate was enjoyed in copious amounts, along with fresh juice from Naked Treaties and lovely cool fruit – and as the sun got higher the chocolate began to melt, and so it became a lovely dip for strawberries! And then came the cacao high! Dancing on the beach until it got too hot and in the girls dove – like little chocaholic dolphins…
Abigail kindly offered up a recipe so you too can enjoy the cacao high! Make it for your next picnic xx
Banoffee Caramel Pecan Pie
RAW GF DF RSF and SO SO DELICIOUS, by Abigail O’Neill – Author of ‘MODEL CHOCOLATE’ – ‘The Chocolate Models Eat’! Serves 6 – 8.
This raw pecan pie is so simple to make, rich, creamy, delicious and packed with vitamins, minerals, antioxidants! True beauty food that’s so good, you can even eat it for breakfast! The banana and coffee add a uniquely energising flavour to the decedent raw caramel filling.
CHEWY CACAO BASE:
1 cup pitted dates (regular dates are fine)
1 cup pecans or walnuts
1 cup desiccated coconut
1 – 2 tablespoons raw cacao powder
Banoffee Caramel Filling:
2 small – medium ripe bananas
1 cup pitted Medjool dates
2 – 3 tablespoons raw macadamia butter
1/4 teaspoon vanilla powder
3 tablespoons raw organic coconut oil
2 – 3 tablespoons raw mild honey
1 tablespoon freshly ground organic coffee
250g new season raw pecan halves
Whiz all base ingredients altogether in a food processor until ingredients become crumbly and just begin to ‘bind’. Press into into a 27cm pie/tart dish to form the Raw Chocolate Base. The food processor shouldn’t need washing, so you can move immediately onto making the Banana Caramel Filling.
Process all caramel ingredients together until it becomes completely smooth. Spread 1 tablespoon of tacky caramel mixture over the base, layer with pecans then smooth over more Caramel, followed by more pecans until all of Caramel and pecans are used.
Place in the fridge to set 2 – 4 hours. Drizzle some raw chocolate on top before setting, such as CLASSIC DARK or CHOK DOLLOP (recipes from the Model Chocolate recipe book http://abigailoneill.net/model-chocolate/) OR simply sprinkle with shredded coconut, extra coffee or more sliced bananas and pecans to decorate. DELICIOUS!!!