Last night I shared some pictures of my latest creation on Twitter. Since it passed the child taste test I felt compelled to let you have the recipe straight away, despite a back-log of things to post!
Since reading Grain Brain (my review of which you can find here), I have been trying to reduce the amount of carbohydrates and sugars that we eat whilst still letting the kids have sweet treats (of which they are very fond!). I therefore decided that it was about time I experimented with avocados, having read so much about their health properties and their use in baking.
Of course, once I get a ‘bee in my bonnet’ I feel the need to set about experimenting immediately, regardless of whether I have all the ingredients that I might need.
Thus was the case last night. I decided that I wanted to make a desert with avocado and therefore it had to be done! Ingredients flew around the kitchen, bowls lay everywhere, small children were underfoot…you get the picture!
So, this is what I came up with…raw chocolate ‘cheesecake’ that can be whipped up in around 10 minutes (better if you have a bit more time to chill it, but it isn’t a deal breaker!). Of course it is gluten-free and dairy-free but is also egg-free, soya-free and refined sugar-free…but, it tastes lovely and is wonderfully creamy.
I am not suggesting it is super-healthy…after all it is chock full of fruit sugar and would certainly not pass the Grain Brain test (!). But, it is perhaps a step in the right direction?
- For the base:
- 100g ground almonds
- 100g dates
- 1 tbsp water
- For the topping:
- 50g dates
- 1 avocado
- 3 tbsp cocoa powder
- 1 tbsp almond milk
- ½ banana
- 1 - 2 tbsp sweetener such as rice syrup, honey or maple syrup
- 1 tsp vanilla extract
- Place the dates for the topping and the dates for the base in separate bowls and cover with boiling water. Allow to soak for at least 20 minutes
- Once soaked, drain the dates and place them back in their bowls
- To make the base place all the ingredients into a hand held chopper or food processor and blend until sticky
- Press the mixture into 4 ramekins
- To make the topping place the ingredients into the same machine and blend until smooth. You will probably have to scrape the sides down often
- Divide the mixture between the four ramekins and place in the fridge until required
- Serve scattered with cocoa or chocolate chips/sprinkles
Cost breakdown (costed at Tesco.com on 2.3.14)
Whitworths soft dates, 375g = £1.88; 150g = 75p
Tesco ground almonds, 200g = £2.09; 100g = £1.05
Tesco ripen at home avocados = £1.75 for 4; 1 = 44p
Tesco cocoa 250g = £1.99; 15g = 12p
Tesco everyday value bananas 8 = £1.15; 1 = 14p
Allowance of 10p for sweetner and milk
— Cheryl Hoddell (@CherryHodz) April 27, 2014
I shared this recipe with A Mummy Too as her recipe of the week link up…