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The first dish that got me attention in the fine dining raw chef world and a former career at Matthew Kenney, now as a dream cake and with sage and chai spices instead of maple rosemary ice cream and candied pecans.
Balsamic and sage make this an acquired tasted kind of dessert, for those who like sharp, intriguing flavors.
100% organic, handmade, raw
Pumpkin Chai Layer: Raw regenerative pumpkin, raw heirloom cacao butter, tahini, guar-free full fat coconut milk, small farm maple syrup, extra virgin unrefined coconut oil, allspice, Ceylon cinnamon, vanilla extract, ginger, cardamom, nutmeg, cloves, lemon juice, pink salt
Vanilla Dream Cake Base: Raw heirloom cacao butter, tahini, guar-free full fat coconut milk, small farm maple syrup, extra virgin unrefined coconut oil, lemon juice, vanilla extract, pink salt.
Cinnamon Cacao Crust: sprouted buckwheat flour, raw heirloom cacao powder, maple syrup, coconut flour, Ceylon cinnamon, extra virgin coconut oil, pink salt
Balsamic Raw Chocolate Sauce: Maple syrup, raw heirloom cacao powder, extra virgin unrefined coconut oil, reduced balsamic, vanilla extract, pink salt.
Candied Sage: Homegrown fresh sage leaves, maple syrup (dehydrated until candied)