I believe we should eat with a purpose.
Now that purpose could be to address a certain concern, or to simply promote long term optimal health, or in fact just for pure, unadulterated enjoyment.
Whatever the reason though there is always a reason.
Now this of course can take an unfortunate turn & become a means of cruelty & control, however in this instance I will not go into this in more detail except to say that if you suspect such a sway in yourself or a loved one then seek help. I am more than happy to advise here so please do be in touch if you need.
Back to today however & my purpose of this post is to delight in dessert because there is definitely space within a bountifully nutritious diet for a little slice of cake every now & again.
As you can see all of the ingredients are very much in their original states, I am relying on their natural flavours & textures, & my goodness it tastes pretty good for it.
Makes 1 x 30cm tart
- 1 cup gluten free oats
- 3/4 cup mixed hazelnuts, walnuts & pecans (you can just use 1 but the combination is lovely)
- 1 teaspoon each Ceylon cinnamon & organic ground ginger
- Pinch of salt
- 1/2 cup Medjool dates (you could also use deglet noir or another soft eating variety)
- 1 1/2 tablespoons melted coconut oil
- 2 tablespoons fresh orange juice
- Extra chopped hazelnuts, melted chocolate & orange slices
- Pulse your nuts to a rough chop in a food processor then blend to a smooth dough with the rest of the ingredients. Press into your tart case & chill.
- Melt the chocolate in a bowl over a pan of simmering water then whisk in the coconut yoghurt until smooth, thick & glossy. Spoon into your case, sprinkle with hazelnuts & return to the fridge for at least 30 mins.
- Serve with slices of clementine & extra melted chocolate.