Category Archives: Dessert

Summer Fruit and Chocolate Slice

These healthy bars are a real treat and so pretty.

For those of you are scared off by Tofu, I promise you, you can not taste any of it. It is just a neutral 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?

INGREDIENTS Crust:

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

INSTRUCTIONS:

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, 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.

To assemble:

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.

Tartelettes aux Ganache

8 Replies

Serves 4.

These Tartlets just look so dainty, don’t you think? Once you have the base you can custom make them to your liking. Fill them with lemon curd or cooked Rhubarb or Strawberries and cream. Any thing you fancy really. They are great at a tea Party or for dessert. And they are also so easy to make.

I have made these with a Ganache filling that has a truffle like flavor with a hint of coconut. You could use regular cream if you don’t like coconut cream. But I wanted to make these dairy free.

Base;

1/2 C. dates, pitted and soaked for 30 min.
1/2 C. oats, (gluten free)
1/2 C. nuts

Method:

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 4 little tartlet tins that have been well buttered or oil sprayed. You may have some leftover crumbs, press them into cookies to bake alongside the tartlets, to have later with some tea. I always have one or two cookies worth left over.

Now bake them for approximately 20 minutes in a pre-heated oven at 400° F.

Remove them when done and transfer to a rack to cool completely before filling.

For the filling:

6 oz. Dark organic Chocolate 70% , (sweetened with coconut sugar)
3/4 C. Coconut cream

Method:

Heat the cream over gentle heat until very hot but not boiling. Remove from heat and add the chopped chocolate. Let it sit for about five to ten minutes. Then stir gently to mix the two together. Let it cool to room temperature but before it sets, pour into the prepared tartlet crusts. Put the tartlets in the refrigerator for several hours until they are set. Leave them in their little tins until ready to serve. Serve with strawberries or raspberries or just with some extra cream.

Enjoy!

Myra XO

Vegan Raspberry and Chocolate Fudge Pie

4 Replies

So good and healthy, you could have it for breakfast lunch and dinner.

Full of protein, fibre, iron, vitamins and calcium. It’s Vegan, Sugar free and Gluten free.

The filling is made with Tofu which is has many health benefits, (you can’t taste Tofu, I promise) it lowers cholesterol and it promotes bone health, just to name a few.

The base is a crispy cookie like bottom, that is spread with a thin layer of +70% melted chocolate, to make sure the cookie crust stay crispy. Then a layer of fudgy chocolate cream and topped with a layer of light and fresh raspberry cream. So good. Then decorated with more berries and chocolate shavings.

Serves 8

Pre heat oven to 360° F

INGREDIENTS:

Bottom Layer:

3/4 C. Almonds, unsalted
3/4 C. gluten free Whole oats
a pinch of Himalayan salt
2 tbsp. Agave syrup
4 tbsp. coconut oil

Blend the ingredients in the food processor, until crumbly. Press into an 8″round cake tin covered with baking paper. Bake for 20 minutes. Let cool on a rack

Chocolate layer:

2 oz. 78% dark chocolate broken into pieces. I use the one sweetened with coconut blossom sugar.

Melt in the microwave for a minute until melted.

Cover the cookie layer with the chocolate to create a barrier. This will keep the cookie crunchy. Let the chocolate set completely before adding the chocolate fudge layer

Chocolate fudge layer:

8.8 oz Firm tofu, drained and squeezed dry with a kitchen towel.
3 tbsp. cocoa powder
3 tbsp Agave syrup
1 tsp vanilla extract
1 pinch of salt
1 tbsp peanut butter.

Cut the tofu into small cubes and processor on very high until you have a smooth paste, add a few drops off water if it become too hard to blend.

Add the remaining ingredients. Set aside

Raspberry Layer:

1 C. Frozen raspberries
3/4 tsp Agar-Agar
3/4 C. Plain (soy or almond) Yoghurt
3 tbsp Agave syrup

Heat raspberries in a small saucepan, add the agar agar. Cook for 1 – 2 minutes. Set aside and let cool. Add the agave syrup. Add the yoghurt before it starts to set. Mix well.

To assemble, leave the ring around the cake tin. Spread the chocolate fudge layer over the chocolate layer. Let set in the fridge for half an hour. Next spread the raspberry layer over the fudge layer. Let set for a few more hours before decorating with more Raspberries or mixed fruit and chocolate curls and shavings.

Enjoy!

Myra XO

Black Forest overnight Oats

Ingredients for the Oats:

3/4 C. milk of choice
1/4 C. Oats
1/4 tsp. Vanilla extract
2 tsp. Maple syrup, Honey or Agave

Put all the ingredients in a Mason Jar or glass and stir to combine, leave overnight in the fridge.

The next morning, blend the Oats until you have a smooth oat cream.

You can warm it up slowly in a heavy bottomed pan or in the microwave, or leave it cold. Both is delicious.

For the Cherry sauce;

1/2 C. Cherries, pitted and cut in half
1/4 tsp. Arrowroot
1 tsp. Maple syrup, Honey or Agave
1 tbsp. Water

Mix all the ingredients in a small saucepan and cook until thickened, for just a few minutes. Add a little more water if necessary to get the right consistency.

For the Chocolate Shavings:

1 4 oz. Dark Chocolate bar 70%

Take one whole Chocolate bar, unwrap and put it on a piece of baking paper. Microwave on high for 40 to 50 seconds.

Shave curls slowly using a cheese slicer. Hold the chocolate steady with one hand and with the other shave, slowly. Put the chocolate curls on another piece of baking paper. You don’t have to use all the chocolate, just as much as you are going to be using.

To assemble:

Take a pretty glass and start with a layer of Oats, then spoon over half the Cherry sauce. Sprinkle with Chocolate shavings. Repeat. Finish with the Chocolate shavings. When you use warm Oats, the chocolate will slowly melt thru the Oats and cherries.

Enjoy!

Myra XO