This delicious low fat dessert is sweetened with agave nectar. If you prefer to omit the rum flavouring add an extra drop of vanilla extract. It is high in fibre and protein and dairy and gluten free so you really can have your cake and eat it too!

Cynhwysion

For the crust:-

85g (3 owns) of ground almonds (almond meal)

85g (3 owns) of buckwheat flour (you could also use soya flour)

4 tablespoons of olive oil

a teaspoon of low sodium salt

2 tablespoons of agave nectar

two teaspoons of baking powder

oil spray for the tin

aprox 6 tablespoons of water

For the filling:-

a pack (349g/12 and a 1/2 owns) of silken tofu

2 tablespoons of raisins soaked in a tablespoon of rum (or warm water)

a tablespoon of agave nectar

one or two drops of vanilla extract

2 tablespoons of unsweetened cocoa powder plus extra for dusting

a handful of walnut pieces

a small handful of unsweetened dark chocolate chips (neu 3 squares of vegan chocolate)

a handful of strawberries to garnish (dewisol)

Dull

For the crust:-

Preheat the oven to 180C (350F, marc nwy 4)

Spray a 10″ (25cm) flan or pie dish with oil

Mix all the dry ingredients together

Add the oil and agave nectar and 6 tablespoons of water to make a paste (a little more if necessary)

Scrape the mixture into the centre of the oiled dish and press into and up the sides (this is more easily done by hand)

Pobwch am 15 minutes until golden brown and allow to cool

For the filling:-

Reserve a few walnuts for garnishing (and strawberries too if using) and mix all the other ingredients in a food processor

Scrape onto the chilled pastry, smooth out, garnish with walnut pieces and a dusting of cocoa powder

Chill in the fridge for at least 30 minutes and serve with chopped strawberries (dewisol)