Raw Chocolate Tart

Raw Chocolate Tart

This is a favourite with my family and friends, and no one can ever believe what the main ingredient is… avocado! Don’t let that put you off – it is rich, creamy and delicious; everything you want from a chocolate tart. And it’s so simple and easy to make.

This year I made it for Pesach dinner (we don’t eat wheat during Pesach and our desserts always have to be dairy-free as we don’t mix meat and milk.)
Word of advice: don’t tell people that there’s avo in it until they’ve tried it!

Ingredients

Crust:
2 cups whole raw almonds
60ml raw cacao powder
1/4 tsp himalayan salt
150g fresh medjool dates
2 tbsp organic virgin coconut oil

Filling:
500g ripe avo flesh (about 4 or 5 avos)
180ml raw cacao powder
60ml organic virgin coconut oil
40g raw cacao butter, gently melted
180ml organic maple syrup
1/4 tsp himalayan salt
1/4 tsp organic stevia leaf powder
1 tsp organic vanilla extract or 1/2 tsp vanilla powder

Method

Remove the pits from the dates and chop them up. Place all the ingredients for the crust in a food processor and blend until you have a fine crumb that sticks together when pressed. If the mixture seems dry just keep processing until it’s sticky. Turn it out into a 23cm loose-bottom flan tin or glass serving dish. Press the crumb evenly across the bottom and up the sides of the tin, making sure that the top edges are straight and even. Refrigerate.

Place all the ingredients for the filling in a high-speed blender and blend until completely smooth, but be careful not to blend for so long that the mixture heats up.
Pour into the set crust and use a spatula to make swirly patterns on top or just smooth it out, as you prefer. Refrigerate overnight or minimum 4 hours.

Health & happiness!

Love,
Raine

Banoffee Pie

Banoffee Pie

Having special dietary requirements or wanting to stay in shape doesn’t mean that you can’t serve an impressive dessert at your next dinner party or family gathering. This raw pie is really quick and easy to make, and being free of refined sugar, dairy and wheat or gluten means you can even have it for breakfast! Who says you can’t have your cake and eat it too?

Ingredients

For the crust:
1 cup raw cashews or macadamias
1/2 cup raw almonds
1/2 cup desiccated coconut or homemade coconut flour
1/2 tsp organic vanilla powder, or 1 tsp vanilla extract
1/4 tsp himalayan salt
2 tbsp organic virgin coconut oil
1 tbsp organic maple syrup

1 x Raw Caramel recipe

For the cream:
1/2 cup organic coconut cream
1/4 cup raw cashews
2 tbsp organic virgin coconut oil
pinch of himalayan salt
pinch of organic vanilla powder, or 2ml vanilla extract

3 – 4 ripe bananas
1/3 cup of banana chips (I use Nature’s Choice, available at Dischem)

Method

Place all the ingredients for the crust into a food processor and blend until you have a fine crumb which sticks together when pressed. If it’s not sticking you can add another drizzle of coconut oil or maple syrup. Press the crust into a 20cm pie dish, covering the bottom and sides evenly. Prick with a fork and refrigerate until needed.

Make the raw caramel according to the recipe (click on the link above.) Spread about 2/3 of it onto the base of the pie.

Slice the bananas and place them on top of the caramel in concentric circles, until you have almost filled it to the top.

For the cream, place all the ingredients in a blender and blend until completely smooth. Pour the cream slowly over the banana, filling the pie to just below the edge of the crust.

Use a heavy-bottomed saucepan to crush the banana chips into crumbs, and sprinkle over the top of the pie. If you don’t have crispy banana chips (as opposed to chewy dried banana) you could use almonds or cashews to get the textural element. Drizzle some caramel over the top of the pie to finish. Refrigerate overnight or minimum 4 hours. This pie keeps well in the fridge for a few days.

Health & happiness!

Love,
Raine