This recipe is mainly a blend and set. It doesn’t take long and is made with amazing healthy ingredients. Raw cacao powder has a large amount of iron and magnesium as well as fibre and protein (2 tablespoons has 4g protein). Hazelnuts are a rich source of nutrients and healthy fats including omega 6 and 9 and dates have high levels of antioxidants and are known to help with inflammation, Alzheimer’s and certain types of cancer. For these reasons I make a double batch of the base and create energy balls to eat as a mid-afternoon snack (assuming Mr B doesn’t get his hands on them first). The filling is a quick blend and set and the tofu creates a lightness that you don’t get in most desserts.
This is really a recipe where you can have your cake and eat it!
Ingredients
Base
- 1.5 cups roasted hazelnuts
- 1/3 cup. Cacao powder
- 1.5 cups pitted dates (soaked for 10 minutes)
Filling
- 12 ounces soft tofu
- 1.5 cups vegan chocolate chips, melted
- ½ cut coconut milk
Method
- Make the base by blending the base ingredients
- If you have raw hazelnuts then roast them until they start to brown, release a little oil and smell like heaven
- Press the base into small pie tins for individual portions or a large pie tin for a larger pie that you can portion later
- Place in the freezer
- Blend the tofu and coconut milk
- Melt the chocolate chips by placing them in a glass bowl over a pot of simmering water
- Mix the tofu mixture into the chocolate
- Place in the pie crust and put back in the freezer
- Before you serve take out and leave at room temperature for 5 minutes
- I served this with some home-made coconut ice cream (recipe to come)
