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?
Raw chocolate 'cheesecake'
- For the base:
- 100 g ground almonds
- 100 g dates
- 1 tbsp water
- For the topping:
- 50 g dates
- 1 avocado
- 3 tbsp cocoa powder
- 1 tbsp almond milk
- 1/2 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…