Refined Sugar Free Easter Treats (GF, V)
I'm on my way to Vanuatu for a two weeks break.
Can'twait to being immersed in nature, exploring the beautiful waterfalls, swimming at the the natural wonders blue holes and visit a live Volcano. Also, making sure I have spare time to just relax around the resort's swimming pool drinking a massive fresh coconut.
But before I get into the holiday mode. I'm sharing with you these delicious Easter Treats recipes that Fruitologist and I have created specially for you.
Vegan Perssimon & Chocolate Tart
For the Crust:
1 cup pistachios
1/2 cup shredded
1tbsp coconut oil
How to make it:
In a food processor, place the pistachios, coconut dates and coconut oil and process until it forms a dough.
Take about 2-3tbsp and place in small tart pan, pressing the dough into base and sides. Freeze at least 15 minutes.
For the Chocolate ganache
1 Alter Eco 90% chocolate bar
1 cup coconut yogurt
How to make it:
Make the ganache by heating coconut yogurt in a pan over low heat. Pour over chocolate and stir until smooth.
Unmold a tart shell and place a tablespoon of chocolate ganache in the base. Add one slice of persimmon on top, top it with extra chocolate ganache. Allow to set in the fridge for 1 hour before serving. Decore it with persimmon slices and a dash of cinnamon.
Tahini & Chocolate Fudge
2 cups hulled tahini
1/2 cup cacao powder (or 1/4 cacao powder and 1/4 carob powder)
1 cup rice syrup or honey
3 tbsp rosewater (optional)
4 tbsp melted coconut oil
1 teaspoon vanilla extract
1 tablespoon maca powder
1/2 cup dried figs chopped
How to make it: Place all the ingredients except the figs in a bowl and mix until smooth. Pour the mixture into a lined loaf tin. Place the dried figs on top. Place in the freezer to set for 2 hours.
** You can replace the figs for any other dried fruit of your choice and add nuts or coconut flakes for extra crunchiness.
Use the hashtags #luanasrecipes and #myfruitologist when posting on Instagram so I can see your beautiful creations.
The recipes were created as part of my work with Fruitologist. For more yummy recipes check it out their Instagram page.