Raw Date And Ginger Nut Butter Food

RAW NUT BUTTER

Steps:

• Put the nuts in a food processor and process for 20-30 minutes, stopping and scraping down the side as needed every 5 minutes. This takes more time than you'd expect, so be patient! It's ready when the oils have released from the nuts and the consistency is like smooth butter.
• Stir in the raw cacao to make a delicious chocolate spread.
• Transfer to a glass jar, seal, and store in the fridge.

BRAZIL NUT, DATE, AND FRESH GINGER TART

Steps:

• Preheat the oven to 350°F (175°C).
• In a medium bowl, whisk together the egg yolks, brown sugar, butter, cream or milk, flour, ginger, and salt until smooth. Stir in the date pieces and Brazil nuts until combined.
• Set the prebaked tart shell on a baking sheet and pour in the filling. Bake the tart on the baking sheet until the top is uniformly deep brown and the filling is set (it shouldn't jiggle when you gently shake the tart), 35 to 40 minutes. Let cool completely.
• Remove the tart pan sides by setting the tart on an overturned bowl or other tall, wide surface (a large can of tomatoes works well). Gently press down on the outer ring and let the ring fall to the countertop. Set the tart on a flat surface. Release the tart from the pan bottom by sliding the blade of a knife between the crust and the pan bottom, then slip the tart onto a serving plate. (If it doesn't release cleanly, simply serve the tart on the pan bottom.)
• Serving
• Serve with whipped cream (page 239) or a drizzle of Bittersweet Chocolate Sauce (page 243) spiked with rum.
• Storage
• The filling can be made up to 4 days in advance and refrigerated.
• Variation
• To add coconut flavor to this tart, substitute 1 1/2 cups (340 g) softened or grated palm sugar (available in Asian markets) for the brown sugar and replace the cream or whole milk with Thai coconut milk.

COUNTRY WOMEN'S ASSOCIATION DELICIOUS DATE AND GINGER CAKE

Steps:

• Preheat oven to 180°C (fan-forced 160°C).
• Grease an 18cm square cake tin.
• Place chopped dates, brown sugar, ginger, butter and one cup of water in a saucepan. Bring to the boil, then take off the stove and add the bicarbonate of soda. Stir.
• Add the sifted flour and the beaten egg.
• Mix well.
• Pour the mixture into the prepared tin.
• Bake for about 45 minutes.

RAW CHOCOLATE GINGER & PEANUT BUTTER TRUFFLES

Steps:

• Grind the sunflower seeds, sesame seeds separately. Add to your food processor. Grind the cocoa nibs up and take out 5 tablespoons These are for coating the truffles.
• Add the rest of the ingredients and process until the dough holds together well.
• Transfer the dough to a bowl and roll into little balls. I found that I had to squeeze the dough a few times to get it to stick together.
• Roll the truffles in the reserved ground cocoa powder you made and put into the fridge for at least an hour to set up.
• Bon Appetit.