Melt Organic

If it gets too soft, place in the fridge for 10 minutes to firm up. In a large mixing bowl, Add the chocolate and coconut milk and microwave for 1 and half minutes or in a double boiler until smooth. Return the tart crust, then pour the ganache into the shell. Finally, when firmed up, garnish with orange slices from the oranges zested!

After 5 minutes of mixing or kneading by hand, the dough will be sticky, and that’s a good sign! Fill with the cranberry-coriander jelly [recipe below] or simply coat them with powdered sugar. Toast your coriander seeds for 5 minutes over low-medium heat, in a small sauce pot or skillet. Combine all Cranberry-coriander Jelly ingredients and let it come to a boil.

Coarsely chop almonds and then spread almonds and pumpkin seeds on a parchment paper-lined baking sheet. Bake for 7 minutes, then sprinkle sunflower seeds over almonds and pumpkin seeds. Bring mixture to a simmer on medium heat and cook until it reaches 275° Fahrenheit on a candy thermometer. Pour the mixture onto parchment paper-lined sheet and spread with back of a spoon until about 1/4″ to 1/8″ thick.

In your stand mixer (or using another large bowl with and electric beater or you can whisk by hand) beat the wet ingredients, except for the carrots, on low speed until well combined. Allow the cakes to cool for 10 minutes in the cakepans, then gently remove the cakes from the pan and place them on a cooling rack to cool completely, about an hour. Spread a full helping of the buttercream over one cake, then place another cake on top, spread another large helping of buttercream over the top of that cake and finally top with the last cake. If the center of the cake is still jiggly when you go to take the cakes out of the oven, let them bake for 5-10 more minutes, but be careful not to overbake as that will dry them out.