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!
Інгрэдыенты
For the crust:-
85грам (3 унцыі) of ground almonds (almond meal)
85грам (3 унцыі) of buckwheat flour (you could also use soya flour)
4 лыжкі аліўкавага алею
a teaspoon of low sodium salt
2 лыжкі of agave nectar
two teaspoons of baking powder
oil spray for the tin
aprox 6 лыжкі вады
For the filling:-
a pack (349g/12 and a 1/2 унцыі) of silken tofu
2 лыжкі of raisins soaked in a tablespoon of rum (or warm water)
сталовую лыжку нектар агавы
адно ці two drops of vanilla extract
2 лыжкі of unsweetened cocoa powder plus extra for dusting
a handful of walnut pieces
a small handful of unsweetened dark chocolate chips (або 3 squares of vegan chocolate)
a handful of strawberries to garnish (неабавязковы)
Instructions
For the crust:-
Разагрэць духоўку да 180С (350F, газ знак 4)
Spray a 10″ (25см) 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 (неабавязковы)
- Prep Time: 10
- Cook Time: 15 пратакол + 30 minutes cooling
- Category: Dessert
- Метад: Bake
- Cuisine: Healthy
