Crust
1 cup almonds
1 cup coconut shreds
¼ cup cocoa powder
½ cups dates (soaked)
1 tbsp maple syrup
Filling
1 cup raw cashews
2 tbsp maple syrup
1 tsp vanilla
¼ cup sea salt
¼ cup cocoa powder
1/3 cup coconut oil (melted)
2 tbsp water
Optional toppings: candied walnuts, coconut whip cream and/or chocolate sauce
Method Combine vinegar, cane sugar, peppercorn, thyme and sea salt in a pot and bring to a boil. Add peeled and quartered onions. Let it cool and store in fridge. Allow at least 24 hours before use to let onions absorb pickling solution.
This article appears in Apr 16-22, 2015.