High Fat and Low Carb, and Totally Delicious!
The recipe you say, yip here you go, you’re welcome:-)
For the base:
100g almonds (soaked to soften)
70g dates (soaked to soften)
pinch of salt
If you have the time, soak your almonds for about 6 hours in filtered water, this breaks down the enzymes in the nuts and makes it easier to digest. If you don’t have the time, then do it without. Pop the almonds and dates into a food processor and whizz it up until it forms a sort of dough. If it is too crumbly just add a teaspoon or two of coconut oil and a sprinkling of filtered water, or water from soaking the dates or nuts.
Press the mixture into your pie pan and pop it into the fridge/freezer to harden up.
For the Chocolate tart:
2 large ripe avocados
70g cacao powder (can be replaced with natural cocoa) And depending on how you like your chocolate taste you could take this down to 50g
100g coconut blossom sugar (can be replaced with natural cane sugar and I’m sure could even be replaced with honey or xylitol or stevia)
1 vanilla pod scraped for seeds
50g coconut oil melted
Pop everything into the food processor, whizz until a mousse like consistency. Take the pie pan out of the fridge/freezer and spread the mousse like mixture on top. Pop back in to the fridge to set a little more before digging in and seriously enjoying!
I served this with coconut cream whipped with a sprinkling of cinnamon and a dash of honey.
For the coconut cream:
pop your coconut cream or milk into the fridge overnight, ( I didn’t do this bit, just stuck a tin of coconut cream in the freezer to harden up), when you open the tin open it from the bottom, pour the water into a bowl, can be used in smoothies! and then whip up your coconut cream with either a hand held blender or mixer. I added some cinnamon and honey for a little bit of extra flavour, which REALLY complimented the chocolate tart. And then a handful of raspberries.
To Die For! And good for you;-)
(And NO, you cannot taste the avocado…!)