There’s a trend doing the rounds for nutritious and healthy desserts. Have you caught it? Hard not too – Instagram thrives on luscious pictures of gluten-free and refined-sugar-free treats. The key to them is omitting the current health-scare foods and ignoring the fact that what’s left is nearly-as-bad for us. Then, of course, there’s all those nutrients in nuts etc, so using them is entirely justified. And of course, the cacao powder is ORGANIC, which is a double tick and the virgin coconut oil is ‘healthy fats’, so that’s fine too.
Isn’t life great!
Of course some might argue that rather than waste our more-precious-than-gold spare time whipping up treats, our time might be better spent cooking up a healthy dinner from scratch, but hey, we can’t have it all. And you know, DESSERT.
Am I sounding too cynical? I am, aren’t I?! Actually the wave of new desserts are pretty great. I’m all for exploring ingredients and getting as much variety into your diet as possible, so I’m a big fan. Don’t fool yourself though, this isn’t ‘slimming’ food. This isn’t for every day.
It’s for happy days, when you want to make your family ooooohhhhh and aaaaahhhh and give them a bit of a thrill.
Mondo Organics Chocolate Tart (modified slightly from their gorgeous cookbook)
This recipe is incredibly simple to whip up in a thermomix.
1/2 cup dates (medjool if possible) – soaked in hot water for 20 minutes.
1 cup combined walnuts and almonds
1/2 cup pumpkin seeds
1/4 cup cacao powder (or cocoa powder is also fine)
2 tbsp maple syrup (use the real stuff)
3 tbsp coconut oil, melted or quite soft.
250g good quality dark chocolate
300g silken tofu
1/4 tsp cinnamon (I use cassia, just because that’s what’s in my cupboard right now)
1 tbsp maple syrup or honey.
Blitz together the drained dates, nuts, seeds, cacao, syrup and oil. Add in a bit of the date water if you need to loosen it a bit.
Line a 22cm tart tin with cling wrap. Wear kitchen gloves and use your hands to press the mixture evenly into the base and sides. Refrigerate for 1 hour.
Melt the chocolate either in a bain marie (a metal bowl placed over a saucepan of boiling water – don’t let it touch the water) or the microwave. (This is the bit of the recipe where the thermomix comes into it’s own). Leave the chocolate to cool slightly then blitz in the tofu, cinnamon and sweetener. Pour the mixture into the tart base and return to the fridge to set. (needs a good hour, several hours is better).
Serve with berries and a nice tart yoghurt (these healthy desserts tend to be insanely rich, so the yoghurt cuts through nicely).
**This recipe also works in a 20cm flan tin – double the tofu, cinnamon & syrup.
Try making my Cacao bliss balls, or my Dairy-free coconut muffins, or this coconut, coconut, coconut, coconut and banana cake.