[vc_row][vc_column width=”1/2″][vc_single_image image=”3157″ img_size=”large”][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1655146991999{margin-top: 0px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”]A fabulous dessert which is dairy free, gluten free and refined sugar free. The crunchy base made of nuts and buckwheat groats makes a great nutritious alternative to a traditional biscuit base. Adding a layer of date caramel and a tofu-based chocolate topping brings natural sweetness, healthy fats, protein and fibre for a balanced sweet treat. Makes one 8”/20cm tart.[/vc_column_text][vc_message css=”.vc_custom_1655147041161{margin-top: 0px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”]SERVES: 6 – 8
NOTES: Leftovers can be sorted in the fridge and best consumed within 2-3 days.
ALLERGENS: Nuts, soya[/vc_message][/vc_column][vc_column][vc_row_inner][vc_column_inner width=”1/2″][vc_separator][/vc_column_inner][vc_column_inner width=”1/2″][vc_separator][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]
Ingredients
90g pecans
40g raw cashews
40g buckwheat groats
50g ground almonds
50g buckwheat flour
¼ tsp sea salt
½ tsp vanilla essence
½ tsp cinnamon
½ tsp ginger
30g coconut oil, melted
30g coconut palm nectar
Caramel Filling
175g dates, soaked in boiling water for 30 minutes
100ml coconut milk, the solid thick part at the top of the can
½ tsp vanilla essence
1 tsp of sea salt
Water if necessary
Chocolate Topping
200g 70% dark chocolate
100ml oat cream
290g silken tofu drained weight
¼ tsp vanilla essence
1 tbsp coconut nectar
Garnish
Pecans and cacao nibs[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]
Method
- Preheat the oven to 165C and grease an 8-inch (20cm) spring form flan tin.
- Place the pecans, cashew nuts and buckwheat groats into a food processor and pulse a few times until the mixture resembles sand.
- Add the rest of the ingredients and process until thoroughly combined. The mixture should come together when pinched. If it is too sticky, add a little extra flour and reprocess.
- Pour into the flan tin and press down evenly with your fingers across the base and up the sides of the tin. Use a sharp knife to trim off any excess.
- Prick the base several time to allow air to escape and bake for 15-20 minutes or until golden brown. Remove from the oven and set aside to cool.
- To make the caramel filling, drain the soaking dates and place in a Nutri Bullet or similar high-powered blender.
- Add the coconut milk and sea salt and blend on high until creamy and smooth. Add a little water if necessary to get the mixture moving well within the blender. Set aside.
- To make the chocolate topping, break up the chocolate into small pieces and place into a bowl over a saucepan of barely simmering water until all the chocolate pieces have melted.
- Remove the bowl from the saucepan and leave to cool while you prepare the other ingredients.
- Place the tofu and oat cream in a small blender along with the vanilla and coconut nectar.
- Add slightly cooled chocolate and blend until silky smooth.
- Pour the caramel filling onto the now cool pastry case and spread across the base evenly.
- Top with the chocolate topping and smooth over with a palette knife.
- Refrigerate for at least 2 hours.
- Garnish with pecans and cacao nibs and serve immediately.
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