When we turn to food or beverages to shift our attention from our emotions and challenges, we are self-medicating. How? Every bite and drop we consume changes us physically, emotionally, mentally and spiritually. The experience ultimately affects our frequency or vibration. This occurs through the aroma, taste, texture, colour and associations or memories connected with the food.
I created this dessert at a time when I was overwhelmed by my workload, frustrated by delays that were occurring, and felt cut off from my guidance. Each primary element of the dessert was included for a specific reason.
Chocolate is the quintessential food of connection, love and a sense of bliss. I was no longer feeling in the flow or connected to Spirit.
Wild orange essential oil
This essential oil is uplifting and brings a sense of playfulness. It also supports creativity and is the oil of abundance.
Cassia essential oil
Cassia is a relative of cinnamon – however, unlike cinnamon essential oil (which is very bold and brash), cassia is gentle and soothing. For me, each time I smell it, I have this wonderful feeling of a warm blanket being wrapped around me, holding me gently. Cassia helps to dispel fears and replace them with self-assurance.
When frustrated or angry, we tend to want to bite down on something. Biting down helps to relieve the tension that builds up in the jaw. This tension may be due to not feeling we are able to say what we wish to say or not feeling we are being recognised.
Anything with a smooth, creamy filling brings comfort. It soothes the emotions, just like a much-needed hug.
The next time you reach for something to comfort yourself or distract you from a challenge, take a mindful moment to consider these aspects of the experience.
How are you feeling? Name the emotions.
Notice the predominant texture: is it smooth, crunchy, delicate, dense?
Are there any associations or memories linked to that food? Are those recollections and sensations different or opposite to how you are currently feeling?
What is the flavour? Craving sweet food suggests a lack of joy or ‘sweetness’ in your life. Salty tastes are related to wanting control; what you really need to do is go with the flow. Spicy means you might need to add vibrancy or ‘spice up’ some aspect of your life.
How do you feel after you have consumed the item? Relaxed, comforted, less angry?
Noticing what you reach for, how you are feeling prior to and after you consume it, you will begin to create a deeper connection with yourself. Through this connection, you will be able to learn what it is you are truly desiring, while also enjoying a more sensual experience of how you are nourishing yourself, body and soul.
Wild Orange and Cinnamon Cream Chocolate Tarts
Soaking time: 12 hours
Setting time: 5 hours
Equipment: Blender, food processor, 8 mini tart tins with removable base, piping bag with star nozzle
Wild Orange and Cinnamon Cream
- 1 cup cashews
- 1 cup sweet potato, (155g) peeled and chopped
- 3 tbsp almond milk
- 1 tbsp date paste (or sweetener of your choice)
- 1 tbsp agave syrup
- 4 drops doTerra Wild Orange essential oil
- 2 drops doTerra Cassia essential oil
- 3 tbsp melted coconut oil
- 1 tbsp melted cacao butter
- 2/3 cup almonds
- 1/4 cup pecans
- 3 tbsp desiccated coconut
- 3 tbsp cacao powder
- Pinch fine Celtic sea salt
- 6 medjool dates, pitted and chopped
- 2 tbsp melted cacao butter
Wild Orange and Cinnamon Cream
- 1. Soak cashews overnight in 2 cups of filtered water. Drain and rinse cashews and put into a high-speed blender.
- Add sweet potato, almond milk, date paste, agave syrup, wild orange essential oil, cassia essential oil, melted coconut oil and melted cacao butter to blender, and blend until smooth.
- Pour into a bowl and place in the fridge for 3 hours to set.
- Line base of 8 mini tart tins with cling wrap. Place almonds, pecans, desiccated coconut, cacao powder and fine Celtic sea salt in a food processor, and process to the consistency of breadcrumbs.
- Add chopped medjool dates and process again until dates are chopped through mixture. Add melted cacao butter and process again. If you can squeeze the mixture together into a ball that holds its shape, then it is ready. If not, add an extra date and process again.
- Evenly divide pastry between 8 mini tart tins, about 40g or 2 loosely filled tbsp per tin. Press dough into tart tins, ensuring base and sides are evenly covered.
Completing the tarts
- Place half the Wild Orange and Cinnamon Cream into a piping bag with a star nozzle.
- Pipe Wild Orange and Cinnamon Cream first pastry casing, starting in the centre of the casing and circling outwards. Once the cream has been piped to the edge, continue back in a circular motion to the centre.
- Repeat to fill 3 more pastry cases, then place remaining Wild Orange and Cinnamon Cream into piping bag and repeat for last 4 tart bases. Place tarts in the freezer to set for 2 hours. This will make it easy for the base of the tart tins to be removed.
Storage and serving:
Wild Orange and Cinnamon Cream Chocolate Tarts can be stored in an airtight container in the freezer for 1 month.
Defrost in the fridge for 2 hours prior to serving.
Disclaimer: This Content has been developed from our generous global community and is intended for informational purposes only. This Content is not, nor is it intended to be, a substitute for professional medical advice, diagnosis, or treatment and should never be relied upon. Further, the personal views and experiences published are expressly those of the author, and do not represent the views or endorsement of SoulAdvisor through the act of publication on our site.