Double chocolate torte with a fresh almond whip- Britain's Best Dish - ITV

Amazing Raw Healthy Chocolate Tart Cheesecake pudding

Double chocolate torte with a fresh almond whip- Britain's Best Dish - ITV: "

Chef: Jessica Fenton
Dish type: pudding
Servings: 8
Difficulty: more difficult
Prep time: 2 hours+
Cooking time: 45 minutes
Suitable for freezing: yes

Ingredients
Base

* 50g raw coconut butter
* 50g raw almonds
* 50g raw walnuts
* 135g dates, stoned and chopped into 3 pieces
* 90g buckwheat groats (soaked, sprouted and dehydrated)
* A pinch of Himalayan pink rock salt

Chocolate truffles

* 30g raw cacao butter, melted
* 20g raw coconut butter, melted
* 30g raw cacao powder
* 45g/45ml raw agave syrup
* A pinch of Himalayan pink rock salt
* 2 vanilla pods

Torte filling

* 250g raw cashew nuts (soaked for 4 hours)
* 140g raw cacao butter, plus extra for sprinkling
* 50g raw coconut butter
* 500ml mineral water
* A few drops of food grade orange essential oil
* 155g avocado, peeled and stoned
* A pinch of Himalayan pink rock salt
* 130g raw cacao powder, plus extra for sprinkling
* 340g date syrup
* A few pinches of xylitol crystals, for sprinkling on top



Chocolate icing

* 30g raw cacao butter, melted
* 35g raw coconut butter, melted
* 30g raw cacao powder
* 60g raw agave syrup
* A pinch of Himalayan pink rock salt
* A few drops of food grade orange essential oil

Almond whip

* 80g raw almonds (soaked for 4 hours and skins peeled off)
* ½ tsp white miso
* 42g raw agave syrup
* 100ml mineral water
* 20g raw coconut butter, softened

To garnish

* A handful of organic blueberries

Method
Base

1. Melt the coconut butter in a bain Marie.
2. Add the nuts, dates and butter to a food processor and process for a few minutes.
3. Add the dehydrated buckwheat groats and salt and process for a few seconds.
4. Press firmly into the bottom of a spring form pan. Cover with foil and place in the freezer for 10 minutes.

Truffles

1. Melt the butters in a bain marie. Add all the other ingredients and blend until smooth.
2. Spoon into silicon chocolate moulds and set in the freezer.

Torte filling

1. Soak the cashew nuts for 4 hours and discard the soak water.
2. Melt the butters gently in a bain Marie.
3. Add the cashews, mineral water, orange oil, avocado and salt to the food processor and process until smooth.
4. Add the cacao powder and date syrup and process.
5. Add the melted butters and process.
6. Spoon into the spring form tin over the base.

Chocolate icing and assembly

1. Melt the butters gently in a bain Marie. Add all the other ingredients to the bowl and hand whisk until smooth.
2. Pour over the torte and smooth over using the back of a spoon or a spatula.
3. Arrange the truffles on top, sprinkle with raw cacao powder, chopped cacao butter and xylitol crystals, cover with foil and set in the freezer.

Fresh almond whip

1. Soak the almonds for 4 hours.
2. Discard the soak water and peel the soaked almonds.
3. Add all the ingredients to a blender and blend thoroughly until smooth and creamy.

To serve

Serve a generous slice of chocolate torte topped with the chocolate truffles in the centre of the plate next to a dollop of fresh almond whip. Garnish with a few organic blueberries. Lightly dust the plate with raw cacao powder and xylitol crystals.

Quinoa Pilaf

YouTube - DelectablePlanet's Channel:

Quinoa Pilaf - Healthy alternative to rice/ cous cous

Healthy Spring Wakame Salad

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site / Alexandra Jamieson:

How about a nice healthy Salad on this approaching Spring Summer Weekend?


Pressed Salad with Wakame

Makes 8 servings

1 ounce dried wakame seaweed
4 cups napa cabbage, thinly sliced
1 cucumber, cut in half lengthwise, de-seeded, and sliced thinly
1 cup thinly sliced daikon or red radishes
2 stalks celery, thinly sliced on the diagonal
1 cup thinly sliced red onion
2 cups grated carrot (about 2 medium carrots)
1 medium sweet-tart apple, cored and thinly sliced
2 teaspoons salt
1 teaspoon umeboshi vinegar or apple cider vinegar

1. To prepare the wakame, rinse under cold running water for 30 seconds. Place in a bowl and cover with cold water; soak for 10 minutes. Squeeze dry and trim away any spines if the pieces are whole. Slice into thin strips.
2. Combine wakame, vegetables, and apple in a large stainless steel or glass mixing bowl. Sprinkle the salt on top and toss well to evenly distribute the salt.
3. Place an inverted dinner plate smaller than the bowl opening on top of the vegetables in the bowl and press down. Place something heavy (such as a few large cans of beans or tomatoes, or a gallon jug of water) on the plate to weigh down.
4. Leave the bowl at room temperature, away from sunlight or a heat source, for 2 hours. Remove the plate, drain any pooled liquid from the bowl, and squeeze out any excess liquid from the vegetables.
5. Taste the vegetables. If they’re too salty for your taste, rinse them lightly with cool water and pat them dry with clean kitchen towels. Toss with vinegar and serve.

Note: Wakame is a sea vegetable that you can find dried in packages in health food stores or Asian markets. Rich in iron, calcium, and other trace elements, wakame is delicious in marinated salads.

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