December 22 2016News
The winning festive recipe: Healthy Chocolate Pie
Everyone loves a Sunday cake session, and we have found the perfect, healthy no-bake pie to treat yourself at the end of a long week, or to kick start a new one. This no bake chocolate tart is the perfect slice with a cup of tea, while sitting at home; or to bring to lunch and dinner dates with friends. It’s a real winner- rich and chocolate-y without the nastiness or the guilt. It’s the perfect way to get that sugary treat with some balance.
We took a look at ApplesUndermybed.com by Heidi and whipped up her amazing recipe, definitely got the double thumbs up.
Give this a go at home, especially as the Christmas season begins, this is real winner for those warm Christmas lunches with friends and family- one to be enjoyed by all. It is something different from the usual Christmas desserts, but equally as festive for the silly season.
Check out her blog for more winning recipes.
photo by Heidi, applesundermybed.com
Recipe:
Nut Crust Ingredients
5 fresh Medjool Dates
1 1/2 cups Cashews (unsalted)
3/4 Peanuts (unsalted)
1/2 cup Walnuts
1/3 teaspoon Salt
2 tablespoons Unrefined Coconut Oil (in its liquid state)
2 teaspoons Pure Maple Syrup
Filling Ingredients
350g Dark Cooking Chocolate (70% cocoa)
400g Soft/Silken Tofu
4.5 tablespoons Cocoa Powder
2 tablespoons Pure Maple Syrup
1 tablespoon Vanilla Extract
Method
1. Remove the pits of the dates and then add to a food processor with the nuts. Blend until finely chopped. Add the salt, liquid coconut oil and maple syrup then pulse until combined. Pour into a 28cm springform cake tin and press firmly with your hands. Place in the freezer while you work on your pie filling.
2. Rinse your food processor to remove any remaining nuts. Over a double boiler, melt the chocolate. Pour the chocolate into the food processor along with the tofu, cocoa powder, maple syrup and vanilla. Blend until smooth. Taste and add more syrup for a sweeter filling and/or more cocoa powder for a richer filling.
3. Pour the filling into the pie crust and smooth the surface with a spatula. Cover with cling wrap and refrigerate until set (~1.5hrs).
4. To serve, remove the springform case and cut slices of pie. Top with berries and creme fraiche.
This pie is best eaten the day it is made, but will keep well in the fridge, covered, for up to five days (the crust will get soggy if kept any longer)