I know, I know. I said kale was up next. But then I ate CHOCOLATE SOCCA for brunch today and, well, that was that.
To say I’m obsessed with socca right now might be putting it mildly. I was eating the crispy, savoury rosemary socca a couple of evenings ago and and thought “what if this was the same texture but TASTED LIKE CHOCOLATE?!” Like a really thin, crispy and perfectly moist brownie. But with no wheat flour, no refined sugar and the super anti-oxidant and magnesium-filled awesomeness of raw cacao?! Ooh, that’s a bingo!
I hadn’t had any time to put this plan into action yet, but then I came home last night to discover a post about “the socca that will change your life” on pure2raw. Chocolate socca, topped with kabocha squash, pumpkin butter and fresh mint? Who has two thumbs and knows what’s for breakfast in the morning? This guy!
I have serious issues with following recipes (read: when I’m preparing food for myself, I don’t!), so I made a few changes to the pure2raw recipe based on what was in my kitchen, how much I felt like eating, and my own ideal socca recipe. The following cacao, coconut oil, butternut squash, almond butter socca open-faced sandwich(!!) magic is what happened. I didn’t use any sweetener, because refined sugars are a nay around these parts and I don’t like sweets that much (definitely not in the morning), but you could add a tablespoon or so of maple syrup or some stevia to the socca batter, or drizzle on to serve.
Cacao Socca Butternut Squash Sammiches
3/4 cup chickpea flour
1/4 cup raw cacao powder
1/2 tsp cinnamon
dash cayenne pepper
dash celtic sea salt
3/4 cup water
1 tbsp extra virgin coconut oil
optional: 1 tsp-1 tbsp maple syrup or dash of stevia
Preheat oven to 450F. Pre-heat skillet in oven.
Whisk together chickpea flour, cacao, spices and water. When skillet is HOT, drop in 1 tbsp coconut oil, allow to melt and coat pan. Next, pour socca batter into pan. Bake for 15-20 minutes, until edges crispy and socca set.
Cut into wedges and add delicious toppings! I went with almond butter and steamed butternut squash slices!
And a couple super-decadant crispy corner wedges topped with a little schmear of coconut oil. Seriously wow. This might be the best socca yet, the cacao made it even softer inside while retaining the crispy edges I so love. Not to mention it made my house smell like the most delicious chocolate cake ever was baking, and it still smells that way!
You could top this so many amazing ways – coconut butter, hazelnut butter, shredded coconut, banana slices, you could probably add some dried fruit, chopped nuts or shredded coconut to the socca itself. Endless. Delicious. Possibilities.
It’s taking pretty much everything in me right now not to either a) make this again for an afternoon snack or b) make socca pizza for dinner! I can’t promise the latter won’t happen, but I’m pretty sure I need to eat the world’s biggest salad or some raw soup for dinner, before I accidentally end up on my friend Rebecca’s Pancake Diet.
How are everyone else’s socca experiments turning out?