because gluten-free food doesn't have to be rubbish


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We hear so much about how raw food is supposed to be good for you – it’s got more nutrients, the enzymes in it aren’t denatured by cooking, it has more taste – and none of it has me convinced. Raw vegetables are great, sashimi, yum, fresh fruit, fab, but at the end of the day I like most of my food to be cooked, especially if it’s a tart. However, this recipe had me intrigued; not only does it involve no cooking (given the desiccated coconut and dates were probably dried in an industrial drier at about 400 degrees it’s probably a stretch to say it’s truly, completely raw) but the chocolate filling is made with avocado. I’m delighted to report that it actually tasted really nice (no hint of avocado-ness in there) and definitely hit the dessert spot, without being too sweet. Of course, if you need something unhealthy in there you could always add some whipped cream, or a bit more honey, without feeling too guilty.

Raw strawberry chocolate tart
From Clean Green Simple

Whilst this tart is not rich in the sense of lots of fat, it is very high in protein and full of fruit and for that reason will fill you up much more quickly than the same-sized portion of a sugary, carbohydratey chocolate tart. So keep the servings on the small side.

1 cup walnuts
6 dates
1/2 cup desiccated coconut

1 ripe avocado, chopped
4 tablespoons cocoa powder
3 tablespoons honey
3 tablespoons milk
Pinch of salt
200g strawberries, cleaned and sliced

1. In a food processor blend the walnuts, desiccated coconut and dates until they form a crumbly, sticky paste. You might like to leave a few walnuts in bigger chunks, to add interest, though the base will be more crumbly if you do this. Press this into a 7-inch tart tin with a removable base and leave to set in the fridge for 20 minutes.

2. Make the filling by mashing the avocado with the cocoa powder, honey and salt. Pour in the milk, a little at a time; add more if you want the filling to be a little creamier, and mash until the mixture is completely smooth, with no lumps. Spread the filling over the base.

3. Arrange the sliced strawberries decoratively on top of the filling and return tart to the fridge until ready to serve.

Serves at least 6. This keeps well in the fridge for a couple of days without the strawberries; the strawberries will dry out if they sit on top for more than a day though.


Written by guffblog

2nd May 2011 at 20:19

Posted in Desserts

Tagged with , , , , ,

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