Is is a dessert, power food, snack or adorns a high tea table? No matter how you you serve it, this dessert is a heart healthy vegan decadence that will leave you guilt free:)
Dried figs were a highlight that were calling to be used. I soaked them in warm water and used them along with the water in this dish. Among other nutritional values, figs help control blood pressure being a good source of potassium.
The filling is made with cashews and we all know how good and creamy they are. Avocado was the surprise addition that elevated this up a notch. I have made variation of this tart before if you want to see the possibilities…. Chocolate Raspberry tart and Mango Tart
You can try you own variations too. I am taking this to the party at Fiesta Friday
Here is what you need:
For the crust you need to grind up
- 1/2 cup almonds
- 1/2 cup golden raisins
- 2 soaked figs
- 2 tablespoons shredded coconut
- 1 teaspoon coconut nectar or agave
- 2 tablespoon raw cacao powder
Please adjust the measurements to get a good thick crunchy base. Spread the crust out in pans lined with parchment paper. Put it in the fridge while you work on the filling.
For the filling blend the following:
- 2 cups raw cashews (soaked for an hour)
- 4-5 small figs soaked in a cup of warm water
- 4 tablespoon raw cocoa powder
- 1 avocado peeled and sliced
- 1 tbsp espresso or any good instant coffee
- 1/2 cup coconut nectar
- 1 teaspoon vanilla extract
- 1tsp cacao nibs
- 1/2 cup frozen berries
- 1 tsp Maca powder (optional)
- once blended add a tablespoon of psyllium husk to thicken.
Adjust the ingredients to get a thick creamy consistency….use the fig water as a variable ingredient.
Pour in the filling and refrigerate for a couple of hours until set.
Before serving, remove from pan and top with sliced almonds, coconut shreds and frozen berries.
This slice is a divine source of energy and so healthful. The energy from the almond butter and nuts, the chewiness from the cranberries and antioxidants from the raw cacao all come together and melt in your mouth. Perfect when you need the energy for a workout or just need to feed that sweet tooth.
Thanks to Fiesta Friday for making me experiment with this today so I could post it and share:).
- 6 tablespoons organic almond butter
- 3 tablespoons organic coconut oil
- 3 tablespoons raw organic honey
- 2 tablespoons raw cacao powder
- 1/2 cup dried cranberries
- 1 cup sliced almonds
- 1/2 cup unsweetened shredded coconut
- 2 tablespoons pumpkin seeds
- 1/2 teaspoon vanilla extract
- pinch of kosher salt
Place all the wet ingredients together and then stir in the salt and the dry ingredients. Mix until it is thick and gooey.
I used a silicone mini cake pan to pour this into. You could use a loaf pan.
Set in the fridge to several hours. This will last in the fridge for many days. It does melt easily to take it out when you are ready to slice and eat. Roll the slices into extra coconut and seeds for presentation.
Store in the fridge as it will melt at room temperature.
If you need that little nutritional boost before and after a workout, this may become a staple. The ingredients are protein packed and what you need to muscle up. I originally saw this recipe by Peggy K on Z living but it has been adapted. I made a batch on Sunday and froze a few to be used during the week for a pre workout energy boost.
I have to say that there are many ingredients in this recipe but each add their own nutritional value so feel free to substitute keeping in mind that this is a muscle healthy muffin.
Here is the recipe
Dry ingredients ( combine and sift)
1 cup brown rice flour,
3 tablespoon maca powder
1/2 cup spelt flour
1 cup oatmeal
1 tsp baking powder
1 tsp baking soda
1/2 cup coconut palm sugar
pinch of salt
Wet ingredients ( combine)
1 cup almond milk
1 ripe mashed banana
2 tablespoon coconut oil
1/2 cup almond butter
1 tbsp chia seeds soaked in 5 tbsp of water
1 tsp vanilla extract
1/2 cup dry red cherries
1/2 cup almonds or walnuts
1/2 cup coconut flakes
Combine the wet ingredient with the dry and stir to mix. Add the extras. The batter should look like a thick pancake batter so if it is too thick you can add additional almond milk.
Bake in a muffin pan coated with coconut oil at 350 for 25 to 30 mins.
Millet cooked in Almond milk…topped with almonds, walnuts, golden raisins, chia seeds, flax meal and cacao nibs. A super charged breakfast for the weekend along with green juice ( celery, kale, bitter melon and cucumbers)