Moochi Designer Kellie Taylor Shares Her Favourite Recipe

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Above: Moochi’s Kellie Taylor.



Fashion and food often go hand-in-hand. If you love one you generally love the other. That’s why we thought it would be fun to catch up with some of New Zealand’s leading fashion designers and ask them to share their favourite recipes with us in our new series: Fashionable Food.  This week, the super-talented Moochi designer Kellie Taylor shares one of her favourite recipes from Dr Libby’s Real Food Chef cookbook.  Kellie says:

‘I love this recipe because everyone deserves a treat sometimes and this one is both nourishing and delicious’




For the crackle

1 cup dehydrated buckwheat cereal
¾ cup raw cacao powder
1 cup desiccated coconut
1 ½ cup currants
¾ cup coconut oil
3 tablespoons maple syrup

For the fudge topping:

8 fresh Medjool dates
½ cup almond meal
¼ cup coconut oil
6 tablespoons cacao powder


For the crackle

1. To dehydrate the buckwheat cereal, spread it on out on a baking sheet and set your oven on the lowest it can go. Bake the cereal for 1 hour or until it feels dry and crispy.

2. Combine the buckwheat, cacao powder, coconut and currants in a large bowl, mixing until well blended.

3. Gently heat the coconut oil in a small saucepan over a very low heat until it melts.

4. Pour the oil and maply syrup into the bowl with the buckwheat and blend it in.

5. Press the mixture into a 31cm (12 inch) baking tin lined with parchment paper or plastic wrap.

6. Freeze until set.

For the fudge topping

1. Combine the dates and almond meal in the bowl of a food processor and pulse until the dates are well chopped.

2. Melt the remaining coconut oil over a gentle heat. Allow to cool. Move the date and almond mixture to a bowl and add the cacao powder and cooled coconut oil. Massage the mixture with your hands until it begins to bind.

3. Press the icing evenly over the frozen crackle. Smooth it with hands and fingers, then return it to the freezer to set the topping.


Image 102

Above: Dr Libby’s Raw Chocolate Crackle from her Real Food Chef cookbook.

Dr Libby’s nutritional information: Buckwheat consumption has been linked to lowered levels of cholesterol as well as containing tryptophan, an amino acid precursor to serotonin, the ‘happy hormone’. Rich in magnesium and antioxidants, this delicious dessert is gluten and dairy-free, and perfect in small bites.