Some Grapes
Your favourite Cheese Selection
Your Favourite Red Wine
Pot of Ac's Original Baobab Jam or Baobab Chilli Jam
© Malcolm Riley
250g Cashews
75g Pistachios
50g Almonds
50g Baobab Powder
100g Coco Butter (raw coco bean which has been cold pressed)
10 x Pitted Dates
1 x Large Orange
2 x Ripe Avocados
3 x Heaped Teaspoon Coco Powder (100%)
3 x Heaped Teaspoons Flax
100g Mild Honey (alternative option Maple Syrup or Sweet freedom)
Pinch of Sea Salt (optional)
First begin by gently heating the coco butter in a Bain Marie (do not boil the water). Next place almonds, pistachios, dates and 25g of baobab powder into a food processor and blitz. Add the melted coco butter into the mixture, try not to over blend it as you need a slightly coarse texture for this tart's base (almost like a crushed biscuits). Place the mixture into a lightly greased (using some melted coco butter) cake baking tin and press down ensuring a nice even base around 2-4cm deep.
Place the avocados, honey, coco powder, flax, cashews and a pinch of salt (optional) into a food blender (you need to use a blender to get a luscious smooth texture) and mix! Then add the remaining 25g of baobab powder and zest of the whole orange. Squeeze the juice and add this slowly to the mixture until you are left with a rich chocolate velvety texture. Last but not least add the chocolate mixture to the base prepared earlier, cover with cling film and place in the fridge. Place in the freezer 5 minutes before you serve the dessert to help set the top of the base, cut and serve!
Now this is like no other chocolate tart you are ever going to taste! It has no bad fats, or sugar. It is 100% RAW and suitable for Vegans, Vegetarians and Coeliacs.
I really challenge you to make this at you next dinner party but don't tell your guests what's in it until after they have scoffed their faces, then quiz them about what ingredients are in it! Most people's jaws drop in disbelief that such a delicious dessert could use such healthy ingredients!
© Malcolm Riley
Photo Credit: Sophie Baxter Photography
6 x Organic vine toms
6 x Teaspoons of Baobab jam
2 x Teaspoons of dried oregano
2 Bunches of rocket or 25g x 2
Parmesan cheese or (any other hard cheese you have available)
Olive oil
Black pepper
Wash rocket, place in salad spinner (if you have one) and put aside.
Cut vine tomatoes into medium slices, and place on a lightly greased baking tray.
Add a teaspoon of Baobab jam on each of the slices of tomatoes, sprinkle a pinch of dried oregano on each tomato.
Grate parmesan cheese over tomatoes and place under hot grill for 4-7 minutes or until cheese is golden.
Dish equal portions of baobab toms and rocket on large plates.
Drizzle with olive oil and finish with cracked black pepper and (wild garlic flower petals when in season).
Serve with fresh spelt and flax seed bread or bread of your choice.
As always it’s best to use seasonal fruit and veg whenever possible.
© Malcolm Riley
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