Here is a recipe I made last weekend. I wanted to make something pretty and not loaded with calories, so I came up with these slices. They were very good. For those of you are scared off by Tofu, I promise you, you can not taste any of it. It is just a base that carries the flavors of the fruit and chocolate very well and is also loaded with protein rather than carbs. Why not give it a go. Easy and healthy rather than bad, what more could you ask for?
1/2 C. dates, pitted and soaked for 30 min.
1/2 C. oats, (gluten free)
1/2 C. nuts of choice
1 tbsp. cocoa
Drain the dates and pat them dry, put in a food processor together with the remaining ingredients. Pulse for a few time until the mixture is crumbly.
Press into a square baking tin that has been lined with baking parchment.
Bake for approximately 15-20 minutes in a pre-heated oven at 400° F.
Remove when done and transfer to a rack to cool completely before filling.
Ingredients Pink Filling:
1 C. silk tofu
1 C. Summer fruit mix
2 tsp. Agar Agar
3 to 4 tbsp Stevia, Xylitol or sweetener of choice
1/2 C. raw Cashew Nuts, that have been soaked for 6 hours
Heat berries in a small saucepan, add the Agar Agar. Cook for 1 – 2 minutes. Set aside and let cool. Add the Stevia/Xylitol granules. Blend the Cashews in a food processor until silky smooth add a little of the tofu to get it going. Now mix with all the remaining ingredients.
Ingredients Chocolate Filling:
1 C. silk tofu
4 oz. dark chocolate 70%, sweetened with coconut sugar
1 – 2 tbsp. raw cocoa powder
3 tbsp Stevia, Xylitol or sweetener of choice
1/2 C. raw Cashew Nuts, that have been soaked for 6 hours. Drained.
1 tsp vanilla extract
1 pinch of salt
Melt the chocolate au bain marie until melted. Remove from heat and let cool. Add the Stevia/Xylitol granules. Blend the Cashews in a food processor until silky smooth add a little of the tofu to get it going. Now mix with all the remaining ingredients.
Take spoonfuls of each mixture and place on crust alternating until you have used it all up. Make sure there are no air holes left. Shake the tin if necessary. Gently flatten to top with a spatula. Now with a knife draw a few “S”shapes in the filling for a rippled effect.
Put in the refrigerator for a few hours until completely set.
Nut rosettes for decorating the top:
1 C. Cashew Nuts, soaked for 6 hours, drained
1/3 C. Coconut cream, maybe a tablespoon more
2 tbsp maple syrup
Mix all the ingredients in a high-speed blender or magic Bullet, blend until smooth. Put the mixture into a pastry bag fitted with a rose tip, make little roses on top of the slices.
NOTE: Cut the slices before decorating.