You’ll be gathering round about now that I really can’t get enough of all the autumn leaves but I’ll make no apologies – whilst they’re here I’m enjoying them. Also, happy Halloween everyone!
Today a recipe that’s super tasty and healthy, I’m not saying skinny because it’s stuffed full of fats but they’re good fats from nuts and avocados. I think those are the kind of fats that make your hair pretty.
Chocovocado Tarts (makes 6/8)
1 cup unsalted macadamia nuts
6 XL pitted medjool dates (or 8 regular ones)
1/4 tsp salt
2 tbsp water
4 ripe medium avocados
4 heaped tbsp good quality cocoa powder
4 tbsp runny honey
1 bar white chocolate
a selection of small green leaves (rose leaves are perfect)
Arrange your most photogenic ingredients on a natural wood chopping board…
Preheat the oven to 125°C. Blend the dates, nuts, salt and water in a food processor until the mix forms a ball (you might need to add a smidge more water but do so sparingly). Press the mix into 6 or 8 tartlet cases, depending on what you’ve got. I don’t have tartlet cases so made do with my mini yorkshire pudding tray – 5 out of 6 cases made it out alive so not too bad… Put them in the oven for around 15 mins.
Meanwhile, melt your chocolate and carefully dip the leaves and place them on a foil or paper covered tray. You want to dip the reverse side of the leaf in because that’s where all the veins are. Do more than you will need in case some break along the way. Place them in the fridge to set.
Whip the avocado, cocoa powder and honey in the food processor until you have your mousse. I guess if you felt like taking the easy road you could just do this bit of the recipe alone and serve the mousse in wine glasses, maybe with raspberries on top. Put the mousse in the fridge until you’re ready to serve.
When the nutty date cases have cooled do your best to remove them from whatever you cooked them in. You may or may not curse your choice of tartlet mould round about now…
Fill the cases with the mousse and decorate with chocolate leaves (which you have very carefully peeled away from the real leaves).
I hope you like the recipe and please let me know if you try it – I always love hearing how you get on with the food posts.x
Original recipe adapted from A House in the Hills, a most gorgeous healthy foodie blog.