I’m through with guilt. As a woman, my brain was trained to deliver remorseful-code after every box of Ferrero Rocher. I was a bit of a tart for them. But what if you could turn your chocolate cravings into a nutritional hit? Find something sinful, but utterly saintly?
I’ve nailed it. And my husband saw the break-dance to prove it. Now it’s all yours …
½ cup sticky dates, like Medjool
Up to 1 cup (roasted) hazelnuts
Pinch, good organic unrefined salt
2 tablespoons carob, raw cacao or cocoa powder
¼ cup warm water
5 tablespoons raw cacao or cocoa powder
4-5 tablespoons local raw honey, maple or date syrup
1x 170g jar hazelnut butter
1-2 teaspoons tamari soya sauce
3 tablespoons melted cacao butter
1 teaspoon vanilla extract
Chop the dates into small pieces. Whizz in a high-speed blender with
the remaining base ingredients until thoroughly socialised. You will
need the teeniest splash of water to bring it together. Press the
mixture firmly into a small spring-based circular tin. These are the
funny sort of circular tins that detach from its sides. You could make
a number of individual tarts too, if you have a few cookie-cutter
rings. Aim for a thin base. Refrigerate. Any left over mixture? Freeze
for another torte-making day or add to your morning’s soya yoghurt with
blueberries and jazz.
To make the filling, give the water, cacao, sweetener, hazelnut butter
and tamari a good whizz in the blender. Slowly add the melted cacao
butter. You should have a dense, dark, glossy ganache by now. Taste,
and decide whether you’d like more sweetness from honey or salty kick
from tamari soya sauce.
Once happy, spread the filling over your base and decorate with a
mischievous smile. Store in the freezer, or your belly.