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chocolate tart

Home Posts Tagged "chocolate tart"

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Talida

Raw Vegan Yogurt Chocolate Mousse Tart

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Desserts

Raw Vegan Yogurt Chocolate Mousse Tart

July 17, 2018 by Talida in Desserts

This is probably one of the easiest raw desserts Ive made. I got the idea after trying some chocolate coconut yogurt at a cafe. Everyone was commenting that it tastes

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Mini Chocolate Tarts with Dark Chocolate Custard and Pomegranates

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Desserts

Mini Chocolate Tarts with Dark Chocolate Custard and Pomegranates

April 3, 2016 by Talida in Desserts

Mini Chocolate Tarts with Dark Chocolate Custard and Pomegranates Since hearing someone say that they don’t like raw desserts because they are too coconuty I wanted to take up the

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hazel_and_cacao

Hey guys, just quickly popping in with this popula

Hey guys, just quickly popping in with this popular recipe from a couple of years ago before getting back to our movie. vegan lemon tart.

BASE:
¾ cup rolled oats
2 cups almond meal
3 TBSP grapeseed oil
3 TBSP maple syrup
Zest 1 lemon
FILLING:
3 cups cashews ( soaked for at least 4 hours)
1 can organic coconut cream
2 TBSP coconut oil
¼ cup maple syrup
drop vanilla extract
4 drops good quality lemon essential oil
Method
For the base: mix all ingredients in a bowl until they become crumbly and sticky
Press evenly onto the sides and base of a lightly greased tart tin
Bake for 20 mins at 180 C or until crust looks golden. Remove from oven and allow to cool.
For the filling: add all filling ingredients in a blender and blend on high until smooth and creamy.
Once the base is completely cool, pour filling over base and spread evenly.
Place in freezer for 3 hours to set.
Decorate with sliced lemon and blueberries or raspberries.
If you have leftover batter you can make cheesecakes in a jar or mini cheesecakes.

Mixed legume veggie korma. When I first went plant

Mixed legume veggie korma. When I first went plant based, legumes were the hardest thing for me to introduce. My gut did not take well to them . Although I never removed them from my diet for a long time I didn’t eat enough legumes. In fact I still think I can do better! Legumes were one of the most beneficial things I did to help raise my low iron postpartum. They’re not only loaded in iron but also zinc and ofcourse protein. This is my take on my favourite Indian takeaway.

½ cup raw cashews
1 cup soy milk ( or any plant milk)
2 heaped TBSP good quality korma paste
1 cup soaked and rinsed dry mixed beans and lentils of choice
1 onion - diced
Small handful green beans chopped
1 carrot chopped into thick rounds
¼ cauliflower head - cut into bite size pieces
salt to taste
coriander or parsely to garnish ( optional)
Method
Begin my soaking your cashews in your soy milk. Set aside to soak as you prepare the rest of the ingredients.
Prep your vegetables and add your, carrot, green beans and cauliflower into a steamer pot. Steam until veggies have become soft but still hold their shape. About 15 - 20 minutes.
Heat a little oil on a saucepan and fry off your onion. When onion has become translucent add your curry paste and heat until becomes fragrant.
Add your steamed vegetables to your saucepan and saute for a few more minutes
Transfer your cashew and soy milk into a high speed blender and blend until smooth and creamy (I use a small blender like a Nutri Ninja to save clean up)
Pour your cashew soy mixture over your vegetables and stir well to combine and coat all the veggies. Stir until the sauce begins to thicken. Adjust salt.
Remove from heat and serve immediately with brown rice and naan bread if desired. Sprinkle over some flat leaf parsley or coriander (if you like it) and enjoy!

VEGAN MOZZARELLA CHEESE I know lots of you saw m

VEGAN MOZZARELLA CHEESE

I know lots of you saw me making this on stories and were dying for the recipe. I have made at least three or four different vegan mozzarellas in the past, I even have a recipe on my blog but this one is by far the best I’ve tried. As you would have seen in my stories it both melts and gets the crust. It also tastes really really good! The texture is definitely not mozzarella like, it’s not very chewy or stringy but it works. A lot of the time I just make home-made pizza without any cheese because I don’t like most store bought vegan cheeses nor do I think most of them are very healthy, but I find that pizza isn’t very filling when it’s topped with just veggies. This is the best alternative! Stores in the fridge for 2 weeks.

1/4 cup cashews (soaked for 15 mins in boiling water then drained)
1 tsp Lemon juice
1 tsp maple syrup
2 tbsp nutritional yeast
1 tbsp agar powder
2 tbsp tapioca starch /arrowroot flour
1 tsp salt
1/3 cup avocado oil (yes must be avocado)
1 1/2 cups water

I planned all the ingredients in a blender until smooth. Transfer to a saucepan and bring to a boil whisking continuously, once it reaches a boiled mixture will thicken. Remove from heat and transfer into a glass jar. Place in fridge for at least an hour to set. Once that dollop on pizza or toasted sandwiches and enjoy.

Best thing about vegan desserts is that they are s

Best thing about vegan desserts is that they are so heavy on the nuts! Almonds and walnuts in my opinion are the healthiest nuts! This is my almond toffee slice and it’s to die for. Almonds and walnuts have both been shown to increase Adiponectin production. This is a hormone that helps regulate blood sugar, which is often a root cause of many hormonal imbalances. Looking back to my past now, I can see how so much of my anxiety and hormone problems were caused by low blood sugar, including in postpartum breastfeeding when I found it difficult to eat as much as my body required me to feed my round baby boy.
Almonds are also wonderful at lowering excess androgens (like testosterone) which can lead to weight gain and acne in women. Almonds are best known to help clear and beautify the skin. They can be especially helpful for women with pcos.

https://www.nature.com/articles/ejcn2010266?page=20&variant=17817857795

Here is the recipe:

BASE:
1¾ cup almonds
½ cup hemp seeds
¼ cup goji berries
2 TBSP cacao powder
¼ cup maple syrup
¼ cup almond milk
ALMOND TOFFEE LAYER
1½ cups almond butter
8 TBSP cacao butter
7 TBSP maple syrup
6 TBSP almond milk
Method
For the base, break down the almonds in a food processor until you get a fine crumb. Add the remaining base ingredients and process until sticky.
Press mixture down on the bottom of a lines square baking tin and set aside.
For the toffee layer, melt down the cacao butter in a saucepan over low heat until liquid. In the same saucepan add in the remaining ingredients and mix until smooth. If the almond butter is not incorporating into the mixture, place the mixture over low heat and keep mixing until it becomes smooth.
Pour mixture over the base and smooth with a spatula.
Place in the freezer to set for 3-4 hours.
Once set cut into squares and decorate with whole almonds and goji berries.

Hey guys I’m just gonna leave these vegan tirami

Hey guys I’m just gonna leave these vegan tiramisu cups here and go sit a surprise quiz for first day back at uni 😭😭 Also have a large assignment due next week that I haven’t started. Safe to say I’m overwhelmed

BASE:
1 cup pecans
6 dates
¼ tsp decaf instant coffee
1 tsp vanilla
FILLING:
1¾ cup cashews (not soaked)
¼ tsp decaf instant coffee
1 cup of soy milk
⅓ cup maple syrup
⅓ cup melted cacao butter or coconut oil
1 tsp vanilla
pinch of sea salt
cacao powder for dusting
coffee beans for decorating
Method
To make the crust, Add pecans to the food processor and process until ground. Add the rest of the crust ingredients and process again.
Divide the base between small jars and press with fingers to cover the bottom
For the filling, combine all of the ingredients in a high-speed blender and blend until smooth.
Pour filling on top of the crust for each jar. Dust with cacao powder and add coffee beans.
Refrigerate for 6 hours or overnight to set.

Every time I share a vegan baked cheesecake recipe

Every time I share a vegan baked cheesecake recipe it gets so much love! Thought it was time to share my original baked cheesecake, this was the first one I tested out ( that worked) all of my other baked cheesecake recipes are flavour modifications of this one.

CRUST
1 cup oats (sub quinoa flakes for completely gf)
3 cups blanched almond meal
4 TBSP grapeseed or sunflower oil
pinch salt
4 TBSP maple syrup
FILLING:
1 cup cashews (soaked for 3-4 hours)
1 packet good quality organic silken tofu
6 TBSP maple syrup
1 TBSP nutritional yeast
1 TBSP vanilla extract
1 Tsp tahini
Method
For the base: mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist.
Press the mixture evenly on the base and sides of a lightly greased cake tin. Try to go as high up the sides as you can.
For the filling: add all the ingredients in a blender and blend until smooth
Pour over base and bake at 180 C for about 30- 40 minutes. I kept checking and shaking the tin and removed once the filling had set and had a jelly-like consistency (no longer liquid)
Remove from oven and allow to cool
Decorate with raspberries and pomegranate seeds or whatever toppings you like
Stores well in the fridge

Today I listened to a podcast addressing why many

Today I listened to a podcast addressing why many women who go vegan or plant -based tend to lose their periods. It made me think back to my own experience and made me wonder how it was possible that I never lost my period. At my lowest point in the midst of severe antidepressant withdrawals I weighed only 40 kg. I was barely eating at all and my anxiety was at an all time high, but even through all that I was still getting regular periods. That’s not to say that I didn’t have insufficient hormones! my hormones were very low for many years and I definitely felt the consequences of that but they werent low enough to cause me to lose my period.

It is true that vegan or plant based diet’s are much lower in calories then omnivorous diets and so it’s no wonder that women who already have a restrictive attitude toward food due to diet culture turn vegan and are not even aware that they’re eating far less calories then they need to maintain a period. Here are some of the reasons I believe I never lost my period despite being plant based and also barely eating.

1. When I went plant -based my objective was not to restrict but rather to add as much variety into my diet as possible. There were no bad foods.
2. I allowed myself to eat junk food and takeaway whenever I felt like it
3. I didn’t exercise. Too many women restrict calories and also exercise on top of it.
4. I Never went low-fat. Many women who are introduced to the plant -based lifestyle find it through the low-fat plant-based movement which can do wonders for helping to reverse chronic disease but is not easily maintained long-term. Just because there is substantial evidence suggesting that saturated fats and trans fats are harmful to health does not mean that all fats are bad. There is a wealth of evidence pointing to the many many benefits of monounsaturated and polyunsaturated fats. Some of the most compelling evidence for lowering inflammation and chronic disease has a lot to do with healthy fats.

Here is a recipe for one of the first raw cheesecakes I made, these cakes helped me eat the healthy fats and calories I needed to get better. No restriction! Link is in bio

Trying hard to get more savoury posts up in 2021 (

Trying hard to get more savoury posts up in 2021 (I always say that, and I never really achieve it) avocado sourdough toast (check out @living_loaf if your local fo the Lake Macquarie region) with Cajun spiced baked chickpeas.

Chickpeas are I believe the highest source of vitamin b6 (don’t quote me on that). Vitamin b6 is arguably one of the most important vitamins for womens hormone and mental health. This is because vitamin b6 is involved in the synthesis of our neurotransmitters serotonin, GABA and dopamine.

Women in particular are in need of vitamin b6 because hormonal contraceptives are known to deplete vitamin b6 as well as many other nutrients PMID: 23852908
Vitamin b6 is also depleted by stress PMID: 25533338

Studies have shown that supplementing with vitamin b6 significantly improved the emotional symptoms of pms, especially when combined with magnesium PMID: 10746516

Vitamin b6 also plays a role in haemoglobin formation so can help prevent or improve iron deficiency anemia PMID: 17260529

Vitamin b6 is very well known in reducing morning sickness during the first trimester of pregnancy PMID: 7573262

It’s actually fairly easy to get enough vitamin b6 through diet alone provided your not constantly depleting stores. My favourite sources are chickpeas, avocados, bananas and peanut butter! (Some of my most favourite foods) but chickpeas def win for highest vitamin b6 . I always start to crave chickpeas in my luteal phase 🌱❤️

My aim for 2021 is to get more educational with my

My aim for 2021 is to get more educational with my Instagram captions. I love to add some interesting food hormone info along with my photos. I’ve been doing ok so far but tonight I have nothing... I’ve been out all afternoon and haven’t had the time to gather my thoughts. Here is my homemade falafel bowl with homemade spelt flatbreads, oregano chips and vegan tzatziki. I get asked for my tzatziki recipe a lot so here it is:

1 x 300g packet silken tofu
1 clove garlic or to taste
1 Lebanese cucumber
Juice 1/2 lemon
Salt to taste
2 tsp dried mint

Blend everything in a blender and serve. Keeps in the fridge for about a week but it does seperate so needs mixing. Doesn’t freeze well at all unfortunately 😭 so yummy! I make it for lots of my chickpea dishes.

Sharing some dessert pizza inspo tonight. Healthy

Sharing some dessert pizza inspo tonight. Healthy vegan Nutella pizza from my ebook (I overcooked it and it ended up a little more like a biscuit but still delicious)

As you know I made an entire ebook about Nutella inspired desserts because I really do find The Choc hazelnut combination to be so therapeutic for PMS. I used to think it was because hazelnuts where good sources of magnesium and B6 however I’ve just discovered that hazelnuts are actually one of the highest sources of manganese. A serving of hazelnuts can give you almost 90% of all the manganese that you need in a day.

I don’t hear people in the hormone space talk about manganese for hormone balance much but manganese is crucial for nourishing the pituitary gland in the brain which regulates our ovaries. Animal studies show that manganese acts on dopamine (and therefore prolactin ) and helps increase all female reproductive hormones FSH, LH, estrogen and progesterone PMID: 15746010 this may be something to look into if you suffer from low hormones just like me. I genuinely feel better in my luteal phase when I eat pecans and hazelnuts which are high in manganese.

Manganese has also been shown to lower pms when combined with calcium in a small study PMID: 8498421

Manganese is responsible for the production of thyroxine hormone which is needed to help combat low thyroid function PMID: 17576015

Too much manganese is definitely toxic and can lead to a whole bunch of pretty serious issues. Manganese is also so easy to get from food that there really isn’t much reason to supplement and eating it in the form of hazelnuts or pecans ensures that it’s properly balanced with other nutrients (especially calcium) so that it works as intended in the body.

I am now upset I didn’t mention all these things about hazelnuts and manganese in my e-book. If you’re interested the link to my e-book is in my e-book highlight.

Ok I’m on a cherry kick right now. New blog post

Ok I’m on a cherry kick right now. New blog post for these fluffy vegan yogurt pancakes I made in Christmas Day. Unlike virtually all of my other pancake recipes, these ones don’t have banana! Link is in bio 🍒

I also went on a bit of a random research spree into cherries and melatonin. Cherries are known to boost melatonin which aids sleep, but I decided to research how sleep/melatonin affects our reproductive hormones and found a few little interesting things:

•melatonin inhibits all female reproductive hormones: high levels of melatonin were associated with a delayed onset of puberty whereas low levels of melatonin were associated with earlier onset puberty.
•decreased melatonin production in summer (due to long days and short nights) coincides with higher fertility in women living in Northern Europe
•melatonin has a role in initiating puberty as well as menopause
•melatonin supplementation has been shown to boost progesterone
•there is an increase in melatonin throughout pregnancy with dropping levels in miscarriage and just before birth.

. https://www.intechopen.com/books/hormone-therapy-and-replacement-in-cancer-and-aging-related-diseases/role-of-pineal-hormone-melatonin-in-a-woman-s-life-from-conception-to-decline-of-life

I find a lot of this information a bit contradictory but, it makes me think back to my community depression recovery training that taught us that too little sleep was just as bad as too much sleep. Sleeping over 9 hours a night can actually induce depression. It seems melatonin needs to be kept in a bit of a goldy locks area for things to function smoothly. Either way... cherries are amazing and these pancakes are delicious.

Hope everyone is having a great start to the new y

Hope everyone is having a great start to the new year. I wait all year for cherry season! Love all summer fruit! And now that we are in the new year I’ll be making more of an effort to share some hormone nutrition stuff in my captions (let’s see if I can keep to it )

Cherries, in particular sour cherries (and many other red coloured fruits) are a good source of anthocyanins, which is a particular flavonoid with antioxidant effects. They are known to help reduce inflammation and pain, including period pain and hormone-related tension headaches and migraines before and during menstruation PMID: 15577186

Here is my black Forest baked vegan cheesecake.

CRUST:
1 cup rolled oats
2 cups almond meal
1 cup cacao powder
4 TBSP grapeseed oil
2 cups pitted dates
drop vanilla extract
pinch salt
FILLING:
1 cup cashews (soaked for 3-4 hours) or sub slivered almonds
1 packet good quality organic silken tofu
6 TBSP maple syrup
1 TBSP nutritional yeast
1 TBSP vanilla extract
1 Tsp tahini
1 cup frozen cherries
Method
For the crust: add all the crust ingredients into a food prcessor and process until fine, sticky and resembling crushed biscuit texture.
Press evenly on to the base and sides of a deep cake tin and set aside
For the filling: place the frozen cherries on top of the crust base in the cake tin.
Add all the other filling ingredients in a high-speed blender and blend until smooth.
Pour over the frozen cherries on the base and bake at 180 C for about 30- 40 minutes. I kept checking and shaking the tin and removed once the filling had set and had a jelly-like consistency (no longer liquid)
Remove from oven and allow to cool
Decorate with fresh cherries.

Last post of 2020 ! One of my faves from this year

Last post of 2020 ! One of my faves from this year. Wishing you all a wonderful new year ❤️ ❤️

Ingredients
BASE:
1 cup almonds
1½ cup dates
¼ cup sunflower seeds
2 TBSP cacao powder
FILLING:
1 300g packet organic silken tofu
200g dark chocolate of choice (I used 85%)
¾ cup almond milk
2 TBSP maple syrup (optional, omit if using chocolate 75% or less)
Raspberries as garnish
Method
For the base, break down the walnuts and sunflower seeds in a food processor until they form a coarse crumb. Add the remaining base ingredients and process again until sticky. If the mixture is not sticky enough, add a little bit of water, maybe ½ tsp at a time (so that it doesn't go mushy)
Press mixture evenly onto the base and sides of a lightly greased tart tin and set aside
For the filling: Meltdown the chocolate over low heat.
Pour melted chocolate and all other ingredients in a small blender and blend until smooth
Pour filling over the base and smooth out with a spatula
Place in the fridge to set for about an hour (or longer if needed)
Remove from the fridge and decorate with fresh raspberries. Serve and enjoy

I definitely feeling the need to balance out my fe

I definitely feeling the need to balance out my feed with some savoury. These mushroom neatballs were one of my favourite savoury recipes from 2020. I find them a little time consuming to make unfortunately so I only really make them probably once a month. But they are worth it!

Just taking a break from any health info posts until the new year because I need a bit of a break but I have so much hormonal content in my head that I’d love to share next year. I didn’t end up sharing even a quarter of what I intended to in 2020 so I’m hoping next year will be different but my hopes are not too high because... life!

MUSHROOM BALLS:
1 red onion
1½ cups diced white mushrooms or mushrooms of choice
1 cup rolled oats
1 cup bread crumbs (gluten-free if necessary)
½ cup fresh parsley
1 clove garlic
2 flax eggs (2 TBSP ground flax seeds mixed with 6 TBSP water)
1 tsp dried oregano
1 tsp dried thyme
¼ tsp salt
pinch pepper
1 tsp smoked salt/smoked paprika
VEGAN GRAVY
⅛ cup vegan butter
⅛ cup wholemeal spelt flour
1 cup vegetable broth
½ TBSP tamari
½ cup soy milk
1 tsp dijon mustard
½ tsp apple cider vinegar
salt and pepper to taste
Method
For the mushroom balls, dice onion and mushrooms and cook in a pan until all the water has evaporated. Place mushroom and onion mixture in a food processor along with all the other mushroom ball ingredients. Blitz until the mixture sticks together. Roll into balls of desired size and place in the oven to cook for 15-20 minutes at 200 C. You will know when they are ready when they look dry and slightly cracked on the tops.
For the gravy: mix all the gravy ingredients in a saucepan and whisk together with a whisk. Heat over low heat on the stove until the mixture starts to thicken and look shiny.
Serve gravy on top of mushroom balls with mashed potatoes or pasta

Another favourite of mine from early 2020 date alm

Another favourite of mine from early 2020 date almond butter brownies. I have a Nutella version of these in my ebook. They just come out so perfect everytime! They’ve become my go to for picnics or road trips or just when I feel like brownies

1 cup pitted dates
¾ cup cacao powder
1 cup almond butter
⅓ cup almond milk
1 flax egg (1 tbsp ground flax seeds mixed with 3 tbsp water)
1 tsp vanilla extract
½ tsp baking powder
pinch salt
⅓ cup hemp seeds
½ cup dark chocolate chips
Method
Begin by making your flax egg. Mix ground flax seeds with water and set aside for a few minutes to gel. I use my blender to grind up flax seeds.
Place all ingredients except chocolate chips in a food processor. Add gelled flax egg. Process until well combined and sticky. You may want to process your dates first before adding the other ingredients to help the food processor.
Fold in chocolate chips.
Transfer mixture into a lined square baking tin. The mixture will be very dense and sticky, you will need some force to press it in as evenly as you can.
Place in oven and bake at 180 C for 15-20 minutes.
Remove from oven and set aside to cool, slice and enjoy.

Well I missed my post last night because I was in

Well I missed my post last night because I was in a movie theatre.... have not done that in a loooooong time ! So grateful for grandparents letting us have some time to ourselves (and giving my the ability to complete my epic FAM assignment)

Continuing on with my best 2020 recipes. This isn’t exactly one of my favourite recipes of the year but my boys absolutely loved this one! Plus it’s one of my favourite photos of the year. Easy granola tarts filled with vegan yogurt of choice.

Simply process 2 cups your favourite low sugar granola with 2 cups dates and press into tart moulds. You can add water or oil if mixture is not sticky enough. Fill with yogurt and top with fruit.

Hello everyone! Hope you all had a really wonderfu

Hello everyone! Hope you all had a really wonderful Christmas! We have now entered in that super awkward stage between Christmas and new years when nobody really knows what on earth is going on. So during this phase I thought I would re-share all of my most favourite recipes from 2020. I think this year I’ve come out with my best recipes yet. Starting with this easy vegan chocolate mudcake.

1¼ cup blanched almond meal
¾ cup wholemeal spelt flour (or sub any flour of choice including gf)
⅔ cup cacao powder
2 tsp baking powder
¼ cup warm water
¼ cup avocado oil
1 cup maple syrup
2 tsp vanilla extract
CHOCOLATE ICING:
2 TBSP avocado oil
2 TBSP cacao powder
2 TBSP maple syrup
Method
In a large bowl mix the almond meal, flour, cacao powder and baking powder.
In a separate bowl mix the water, avocado oil, maple syrup and vanilla.
Pour the liquid mixture over the dry and mix to combine.
Pour batter into a greased 20 cm springform cake tin and bake for about 45 minutes at 180 C or until a toothpick comes out clean.
Remove from oven and allow to cool before icing.
Mix the icing ingredients in a small bowl and pour over cake, smooth with a spatula. Pop in the fridge for an hour to harden.
Decorate with blueberries or toppings of choice slice and enjoy

Merry Christmas! 🎄🎁 I won’t be sharing a p

Merry Christmas! 🎄🎁 I won’t be sharing a post for Christmas tomorrow so, I wish you all the best Christmas Day, despite 2020 🤦🏽‍♀️ thank you all so much for your support this year, every single like comment share and DM means the world to me. I love what I do and feel so grateful to be able to do it. Couldn’t do it without all of you. Sending love.

Ps. Recipe for these is on my blog, but I figured everyone had their Christmas desserts and cooking mostly done by now.
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#plantbased #vegansofig #whatveganseat #veganfoodshare #veganfood #eattherainbow #foodismedicine #healthyrecipes #eatyourcolours #plantpower #vegetarian #bestofvegan #dairyfree #rawvegan #foodphotography #wholefoods #healthydesserts #glutenfree #plantstrong #sugarfree #plantpowered #organic #christmas #christmas2020 #blissballs #raw #rawmazing #feedyourhormones #christmaspudding #cyclesyncing

Almost done with all the Christmas posts. Gingerbr

Almost done with all the Christmas posts. Gingerbread overnight oats. Love all things gingerbread! Here is the recipe:

⅓ cup rolled oats
1 tbsp chia seeds
1 tbsp ground flax seeds
½ cup oat milk
½ cup cashew yogurt or other plant based yogurt
½ tsp cinnamon
½ tsp ginger
Pinch cloves
½ tbsp molasses
Method
Add all ingredients in a bowl and mix well to combine. Transfer to fridge and let sit overnight. In the morning top with desired toppings and enjoy
Alternatively you can eat these straight away by adding a little more oat milk and eating as is or heating on the stove or microwave.

Ok here is my current little obsession this Christ

Ok here is my current little obsession this Christmas period. You may have seen me make these in stories a couple of times because I loved them so much I had to make them twice. Really easy recipe with the best creamy chocolate centre. Choc pecan crumble bars. Here is the recipe:

Base + topping :

3 cups pecans
3/4 cup pitted dates
3 tbsp @grove.avocado.oil avocado oil
Pinch salt

Choc filling :
1/2 cup @loving_earth cacao powder
1/4 cup cacao butter
1/4 cup maple syrup

in a food processor process all of the base/crumble ingredients until crumbly but sticky. Reserve one cup of the mixture for topping and press down the rest in a 10 cm square baking tin. In a saucepan melt down Cacao butter over low heat. Remove from stove and mix in a cacao powder and maple syrup. Spread out evenly over the base with a spatula. Pour on remaining base crumble mixture on the top and press down slightly. Place in the freezer to set for two hours. Slice and enjoy.

Recipe adapted from @detoxinista

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A mostly whole-foods, plant-based vegetarian blog.

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Recent Posts

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Easy Healthy Vegan Pumpkin Tart December 13, 2020
Vegan Mango Jelly Tart – Refined-Sugar-Free December 7, 2020

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