As I may have mentioned, I’m in the process of studying for the bar exam at the moment. So as you may have noticed, I have been spending a lot of time in the kitchen lately. Why? Because to me cooking and baking is one of the best relaxations. The problem is, though, that when I get and idea about what I could create next or when I come across a recipe that I could make healthier and/or sugar free, I can’t stop thinking about it until I actually make it. I can’t really explain what happens in my brain but it’s like a million light bulbs would turn on at the same time and a billion hamsters would start running and I’m just going through possible ingredient swaps and shopping lists and plating ideas, all at the same time. As you can imagine, this can be quite disturbing when what I should be doing is thinking about the laws and how to memorize them all. The only solution to this problem is that I make the dish I came up with ASAP. The same was with this mascarpone tart recipe – “What can I change? Will it work? What can I add? Will my boyfriend and family like it? Will I like it? How should I decorate it? How should I photograph it?” This is why I made it yesterday evening and I got all the answers – all the changes worked and everybody loved it! It was half gone in the first 30 minutes. Continue reading
Ingredients (serves 1):
¼ cup soaked dates
1/8 cup almonds
1 tbsp Homemade Sugar Free Granola
½ tbsp raw cacao powder
1 tsp vanilla extract
1 tsp honey
Fresh or frozen fruit of choice
1. Mix the dates, almonds, granola and raw cacao powder in a food processor until smooth and almost all chunks of nuts are crushed. You can leave some to add some crunchiness of course. Take a 12 cm round ceramic tart pan, transfer the mixture into the pan and press it down with your fingers to form a tart base. Refrigerate or freeze over night.
3. Mix the Greek yoghurt with honey and vanilla extract and transfer on the base. Smoothen with a spoon or a knife. Top with your favorite fruits and enjoy.