Description
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!
Ingredients
For the crust:-
85g (3 ounces) of ground almonds (almond meal)
85g (3 ounces) 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 ounces) 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 (or 3 squares of vegan chocolate)
a handful of strawberries to garnish (optional)
Instructions
For the crust:-
Preheat the oven to 180C (350F, gas mark 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)
Bake for 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 (optional)
- Prep Time: 10
- Cook Time: 15 minutes + 30 minutes cooling
- Category: Dessert
- Method: Bake
- Cuisine: Healthy
