I am writing this post preemptively, for this first part the pie in question is sitting in my fridge setting, so fingers crossed it tastes good in the morning and I can actually post this. If not, oh well it was fun to write.
Lately I have been really into fruit based deserts, it probably has something to do with Christmas being around the corner which means fruit cake and mince tarts are throwing themselves at me every time I walk into a store (which is obviously why I have to buy them ALL). There is a Deli near my parents place in particular that I think I am going to have to hold hostage just for their fruit cake recipe…minus the glace cherries…who invented those?
In this chaos of fruit based treats though I want to go back to the god of all sweet things.
(Brilliantly a Lindt chocolate add popped up on TV just as I wrote that. Thank you television, your timing was perfect.)
So back to chocolate. This desert is seriously decadent, and wonderfully fudgy but before I go into it I want to talk about three of the ingredients.
When I first started looking into healthier cooking, particularity in deserts, finding some of the ingredients or knowing what I was looking for was a bit of headache so this section is just to help anyone who hasn’t used these products before. My comments on where you can buy them are based on Australian Shops, being all buy our selves with only New Zealand for company can be a bit of a pain in the shopping department sometimes.
First Raw Cacao Powder:
Finding this can be a bit of a challenge you will have to go to a health food/organics shop or buy online but it is worth it. Essentially it is the unprocessed, purer version of coco powder. No added anything and with all the nutritional properties of the cacao bean still intact (all that talk you hear about dark chocolate being good for you is based on that). The flavor of raw cacao is also quite a bit richer then your standard coco powder which is just the cherry on top really.
Second on the list is Coconut Cream:
I just want to touch on this because it’s very important you buy a good quality can and that is is cream not milk. It should be thick like Greek yoghurt when you open it, if it’s thin and watery you might want to try a different brand.
Finally Brown Rice Syrup :
A liquid sweeter derived from brown rice, it had a much milder flavor then most other sweeteners which is one of the reasons I like it. You can use Agave Syrup, Maple Syrup or any other liquid sweetener you want in it’s place. Each of these will change the flavour of the dish slightly. Brown Rice Syrup can be purchased in a health food store or online.
Now that we know what the ingredients are… here is how to use them to make something yummy.
Warning, you may not want to share this. If you only have one fridge I recommend investing a cheep on from K-mart just so you can hide it in you room.
No bake Coconut and Chocolate Fudge Pie
Severs 8 (if your feeling nice about sharing)
1/2 Cup oats
1 Cup Dessicated coconut
3 Tbs Almond butter
2 Tbs Coconut Oil
2 Tbs Brown Rice Syrup
Pinch of Salt
270ml Can of Coconut Cream1/2 Cup of Coconut Oil
4 Tbs of Brown Rice Syrup
4 Medjool Dates
1/2 Tsp Vanilla Essense
Pinch of Salt
Throw all the crust ingredients in your processor and blend them till they are well mixed, a little chopped and sticky enough to hold together when pressed into a ball.
Once your happy with the consistency spoon the mixture into a 20cm diameter pie tin and press it down with your fingers till it is even and flat. You can use a fancy little roller if you like but I am too broke to by things like that and fingers are way more fun.
Don’t worry if it seems a little loose the coconut oil and almond butter will harden it all up in the fridge. Speaking of which, you can put this in the fridge while you make the fudge.
Give your processor a rinse and then throw all the fudge ingredients in. You will want to mix it all together a bit before you press the button to stop cacao powder flying all up the sides.
Blend the mix until the dates are in evenly distributed tiny little pieces then taking you pie tin out of the fridge pour into the pan and smooth the top.
Leave in the fridge overnight or stick in the freezer for a three of hours if your in a hurry and then
hide it from your family cut it up and share it with your treasured loved ones.
The sauce in the picture is just made from maple syrup mixed with some cacao powder, it takes about 30 seconds if you want to get all fancy.
In other new I dropped my phone and the whole thing is wrapped in cling wrap so that bits of the screen don’t come off in my fingers (WHY do you hate me phone?)
It still works which is a bonus but people give me strange looks when I am standing in the supermarket with a cling wrapped phone, like I am some kind of germ phobic and I wrap all my possessions in sterilised plastic when I go out. Or at least that what I assume the conclude.
Is anybody else finding themselves compulsive buying Christmas deserts or is that just me?