Super Rich Vegan Chocolate Cupcakes

Vegan, Wholemeal, Low Sugar 
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Remember when I made those chocolate orange cupcakes and told everyone they were the best healthy chocolate cupcakes ever? Well that proved that none of you can trust me ever again, because it was a lie. These here today are the best. cupcakes. EVER.

They defy science. When I was making them, I felt very apprehensive about the large blobs of chia gel floating on a sea of cold coffee and mashed banana. I had a sinking feeling I would have to throw it all in the bin, and waste my precious stash of frozen bananas. But then, somehow in the oven a miracle occurred. Maybe someone came into my house and replaced them, I don’t really know. But they came out as literally the richest, *moistest* cupcakes of all time.

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We first tried them warm from the oven, when the chocolate chunks were still melted and squishy. They were so amazing I almost decided not to ice them. But they looked so ugly! Literally like little cooked pots of dirt. Also is it a cupcake without icing? Somebody tell me because I really don’t know.

So, I made this avocado mousse and covered them all in that. Holy crap! They became even better. They tasted like little chocolate fondant mousse explosions. I thought I was up to the challenge of eating two, and it was so rich I almost had a hard attack right there. HOW!

I actually don’t understand. The ingredients list reads more like a healthy breakfast than a cake. And somehow it’s richer than the Sarah Lee pudding I may or may not have sampled in the darkest moments of the holidays. What is life.

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Being away so long I’ve gotten quite rusty with the whole photography process, so apologies for the very moody Dracula lighting. I was feeling very dark and existential today. Not really, I just couldn’t find my white backboard and the sunlight disappeared behind a cloud for a good four hours.

Also, when I finally did manage to take a good shot, I excitedly slapped the backboard down onto the table and crushed three of the cupcakes. (Don’t worry, my sister ate them). You don’t have to ice these if you don’t want to. If you don’t, you can warm them up and make the chocolate melt. If you do though, you won’t regret it. They are literally so rich. Have a great week errybody 🙂

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Rich chocolate cupcakes:
3 tbsp chia seeds mixed with 7 tbsp water
3 bananas, mashed
1/3 cup (80ml) brewed coffee or espresso
110ml (1/2 cup) olive or sunflower oil

100g (1/2 cup) raw sugar
120g (1 cup) plain or wholemeal flour
120g (1 cup) raw cacao powder
2 tsp baking powder
pinch of salt
60g chopped dark chocolate
opt: 1 tsp cinnamon

Icing:
1 large ripe avocado
2 tbsp honey or maple syrup
4 tbsp raw cacao
1-2 tbsp soy or almond milk

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Preheat the oven to 180C (360F) and line 10 cupcake holes with papers. Mash the bananas well, then blend with the chia gel, coffee and oil. In a large bowl, whisk together all the dry ingredients well. Use a spoon to gently fold in the blended wet ingredients until just combined. Stir in the chocolate chunks Spoon into the muffin tins until 3/4 full and bake for 13-15 minutes, until risen and springy when you touch them. Allow to cool completely.

Blend together the avocado, cacao and honey and add the soy milk until you have a mousse-like consistency. Either use a piping bag, or just a knife to ice each cupcake. Once iced, store the cupcakes in the fridge and eat on the day you make them.

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Rhubarb and Cinnamon Cashew Cream Cake (raw and vegan!)

Raw, Vegan, Gluten Free, Sugar Free

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Guys, it’s happened. I finally got around to making a raw cashew cream cake! Too long have I ogled at this beautiful creation and this one and tried to eat my screen with little to no success. I finally made the splurge and bought the cashews and coconut butter, and gave my blender a serious pep-talk. Don’t worry, dumpling month is charging on, we’re just having a minor cake break so that I can eat my way through the dumplings in the freezer.

I wanted fancy layers for my cheesecake because layers people. Layers are so much more exciting than non-layers. So the bottom layer is infused with cinnamon (because everything should be infused with cinnamon) and the top layer is mixed with poached rhubarb and vanilla compote. Holy to the yum. The compote itself was so amazing! I deliberately made way more than I needed so that I could eat it all week on my weetbix. I highly recommend this as you don’t need much at all in the actual recipe, but if fruit compote isn’t your thing, make a quarter of the recipe.
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The reason this post took so long to put up was because this whole week I’ve been super sick and just horrendous feeling basically. I went away for a week with my friends to a music festival and while that week was one of the best ever and I wouldn’t change a single thing about it, the following week has been rough. It’s been very rough. It started on the day we packed up and left the camping grounds and I’d completely, 100% lost my voice. I could not make a sound.

That transformed into a bad case of the flu, which today transformed into a stomach bug. I feel so nauseous I haven’t actually been able to try the cake yet….I KNOW! But my whole family and a number of friends have tried and raved, so I am going out on a limb and hoping it tastes as good assembled as it did on the back of a spoon when I was making it 🙂
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My blender honestly did die a bit in the making of this cake, but I have lamented here often that raw desserts can be tricky in my kitchen. Every time I decide it’s finally time to make an upgrade and start researching, there are so many conflicting accounts and opinions I give up and give my blender a hug.

If you don’t have a powerful blender like me, make sure you soak your cashews all night long. It really made the difference! Also give the blender lots of time to rest in between small batches, instead of trying to power through the whole thing in one go. This is definitely a cake to make, regardless of whether your crowd is vegan or raw! It feels so special with the pink layers and it tastes so light and wholesome. So I’ve officially joined the cashew cream cake bandwagon. Look to the future for more!

One Year Ago: Berry and Lychee Vanilla Yogurt Cake
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Recipe inspired by My New Roots and This Rawsome Vegan Life
Raw Cashew Cream Cake with Rhubarb and Cinnamon:

3 cups of cashews, covered in cold filtered water and left to soak overnight

1.5 cups walnuts
1.5 cups dates, chopped roughly
1 tbsp coconut oil

6 long stalks of rhubarb, cut into chunks
100g raw sugar
1/2 a vanilla bean
2 tsp cinnamon
3/4 cup (185ml) coconut oil, melted if hard
1/3 cup lemon juice
1/2 cup (170g) raw honey or maple syrup for pure vegan
pinch of sea salt
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Line a 23cm baking tin with baking paper. Blend the walnuts, dates and tablespoon of coconut oil into a dough and press in to the bottom of the tin with your hands. Chill whilst you make the filling.

In a medium saucepan, very gently stew the rhubarb, sugar and vanilla bean (cut and seeds added to the pot) with a few tablespoons of water until completely soft but not straggly.

Drain the cashews well and put in the blender. Add the lemon juice, honey, coconut oil, salt and cinnamon. Blend until mix is as smooth as possible. Pour half into the cake tin and smooth around. Refrigerate for 20 minutes. Blend the remaining half with about 1/3 – 1/2 cup of the rhubarb mix, to the desired colour and consistency (don’t add too much liquid – just the rhubarb pieces!) pour this on top of the cake and refrigerate the whole thing overnight. Serve cold, serves 10 – 12!
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Caramelised Banana and Mango Coconut Tarts (using Coyo!)

Vegan, Sugar Free, Gluten Free 

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When I was little I had what you could call a “dairy addiction”. I ate a lot of dairy. A LOT of dairy. I had a daily addiction to ice cream, I used to buy cartons of plain milk at school and chug them, I just loved all forms of dairy. I remember once eating a litre of dark chocolate ice cream whilst watching Gilmore Girls with my friend. (It was glorious). 

But last year I discovered to my horror that I’m lactose intolerant! Weep with me 😥 It started with a month or two of going without any dairy to see if that was causing my stomach pains, and lets just say when I tried introducing milk again…it was messy. I’ve pretty much found a substitute for everything now except yogurt. Yogurt is my life, I can’t really live without it for any stretch of time. That’s why the discovery of coconut yogurt for me was a BIG DEAL. And this coconut yogurt is really good!

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 I don’t know if you’ve heard of Coyo, but it’s a delicious all natural product made out of pure coconut milk. They have fruit flavours, plain yogurt, and even ice cream which I can affirm is very creamy and lovely. Coconut is packed full of health benefits. It can aid in weight loss, indigestion, blood pressure, it boosts your metabolism and is wonderful for your skin. It’s high in fat, but this ‘saturated fat’ is not the terrible idea of saturated fat you have from pictures of beef lard and butter. The fat from coconuts is low in palmitic acid, which is the bad stuff in animal sources of saturated fat. While it does raise your bad cholesterol levels by a degree, it also raises your good cholesterol levels. 

Basically if you’re trying to decide between ice cream and coconut, coconut is the healthy option. It doesn’t deserve it’s reputation as a dangerous fat source. (Coconut oil on the other hand is a whole other kettle of fish and I personally don’t cook with high amounts of it). Anyway my point is, Coyo is a very healthy and creamy product. It has no added nasty’s so doesn’t last long in the fridge, but it tastes pure and sweetly of coconut and is a very nice alternative to yogurt. 

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 I’ve decided that this week should be coconut appreciation week. In honour of that I’m making coconut recipes all using Coyo to show you my favourite ways of eating it. (I will admit a lot of it was eaten from a spoon standing in front of the fridge). The caramelised banana and mango combination was inspired by this weeks beautiful clear weather. Goodbye Summer! There is a coconutty walnut base, creamy sweet banana slices and a topping of delicious mango flavoured Coyo sweetened with a little maple syrup. 

This was just the way I wanted to take these tarts this morning. You can be as creative as you like! Fill the bases with whatever flavour you choose and I bet fresh berries on top wouldn’t go astray. Make sure you keep these little babies in the fridge so that the bases keep strong. And always use a clean spoon when eating your Coyo! Because there are no added preservatives you have to be a teeny bit more careful. Hope you enjoy!

One Year Ago: Brownie and Fresh Berry Cheesecake

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 Coconut, Banana and Mango Tarts:

Base:

1 cup walnuts

1 cup sultanas or dates, soaked briefly in water

1/2 cup desiccated coconut

Drain the sultanas or dates well and blend everything together until it forms a loose dough. If you don’t have a strong blender, make sure you crush up the nuts and cut the fruit first. Line 8-10 small tart moulds with plastic wrap or paper and press in the dough on the bottom and up the sides (make sure the bottom is quite thick). Keep in the freezer until ready to fill, to make them easier to use. 

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For the filling:

1 banana, sliced into dimes

1 tablespoon coconut butter 

2 tsp raw sugar

1 tub mango coconut COYO

2-3 tablespoons maple syrup or agave syrup, depending how sweet you want it

Combine the coconut butter and sugar in a small pan. Once melted, add in the banana slices and fry until just caramelised on each side. Place 2-3 pieces in each tart. Blend the coconut yogurt and agave together well. Spoon over the banana pieces. Keep in the fridge until ready to eat. Enjoy! 

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Layered Chia Coconut & Fruit Puddings

Vegan, Refined Sugar and Gluten Free

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 The first time I made chia pudding I had a horrific experience. I ate too many chia seeds, my stomach swelled up, I didn’t put any yummy maple syrup in it, it was just miserable. I did kind of like the pudding itself though, even though I was still in my early chia pudding days. The chocolate chia pudding I made next was out of this world good. Creamy from avocados, chocolatey, sweet and peanut buttery. But it wasn’t really breakfast material. It was more dessert territory. I wanted to master the perfect fruit chia pudding. And I finally did it. 

I thought I must be some kind of colour goddess when I thought up this beautiful layered effect. But then I went to the bathroom and realised I had made an exact replica of my bar of soap…it’s exactly the same! I must have been subconsciously inspired whilst I was washing my hands! The bottom layer is mango and coconut milk, the middle layer is strawberry coconut and the topping is blueberry and almond milk. This is complete sacrilege because mango is always my favourite, but this time the blueberry was actually the star of the show. It was so sweet and jammy. It tasted like blueberry cheesecake ice cream, which was my favourite flavour when I was nine. Fun fact I know.

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The key to making good chia pudding is to put in lots of yummy ingredients as the backbone of the recipe. Chia has no flavour. None at all. It’s packed full of iron, antioxidants, vitamins and is a complete protein, but it tastes like nothing at all (That makes me not trust it…what is chia hiding from us?). The coconut milk makes the pudding deliciously creamy and rich, and the high ratio of fruit makes the pudding really sweet and hearty. Add some maple syrup if your fruit isn’t very sweet, and only use perfectly ripe and flavoursome fruit. Don’t use mushy or bitter berries, because they will taste even worse mixed up in a pudding.

Feel free to mix up the flavours and layers as well! Use whatever fruit and milk you prefer. You can use rice, almond, or soy. Just remember the flavour- it will come through! And guess what. You can totally eat these for breakfast. Just layer them in a jar, stick in some chopped fruit, and away you go. 

This post is similar to an old chia pudding recipe I made (even the photos!) but the subtle changes really make it so much yummier! That’s why I’m putting it up again. PS whoever can spot where I edited my reflection off the back of a spoon gets a shout out.

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 Layered Chia Pudding Recipe:

For 4 jars of chia pudding:

8 tablespoons chia seeds 

2 cups of coconut milk, almond milk, soy, rice or dairy

1/2 a medium mango, sliced

1/2 cup blueberries (fresh or frozen) defrosted if frozen

1/2 cup strawberries, cut up in chunks

1-2 tbsp maple syrup, optional Image

Separate the chia into three even sized bowls. Put the mango in a blender with 1/3 of the coconut milk and blend well. Pour into one of the bowls with chia and stir until well combined. Wash out the blender and repeat with the other two fruits, until you have three bowls of pudding beginning to set. Pour in your first layer carefully so it doesn’t splash on the sides. Wait to set (about ten minutes, not much longer) and repeat with your next layer. Add the final layer and refrigerate for a couple hours or overnight, so they’re fully set. 

It’s easiest to fill the jars with the pudding when it’s still slightly runny, otherwise it’s hard to scoop in. You don’t need to use jars- cups look good, or bowls as well. Jars are just handy because you can put a lid on them and take them to work in the morning. Add the maple syrup to any fruits that weren’t very sweet, or as a nice top layer add a little dollop that you can swirl through. And remember, chia is really filling! You don’t need much to feel full at all xx

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Dulce de Leche and Strawberry Chocolate Meringue

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 Don’t say it! I know what you’re thinking. Double cream? Dulce de Leche? MERINGUE?!?!?! What is this unhealthy monstrosity! Well I’ll tell you what it is. It is my friend Sammy’s birthday cake. And if you had heard that hopeful little voice requesting something with chocolate and caramel involved, you would have cracked too! Sometimes I just have to accept that no matter how excited I get about vegan avocado mousse tarts and chocolate fudge orange cupcakes made out of chia and almonds, not everyone feels the same. In the words of one wise friend, not everyone wants that mangy vegan shit. True words. Amen sister.

So this cake was born! Did it fill the criteria? Caramel? Check. In the blessed form of Argentinian boiled condensed milk- Dulce de Leche. (Mmm who is remembering those evil caramel chocolate cookies?) Chocolate? Holy mama. And the chocolate was vegan! So please, I tried. I had so much fun shaving shards off my 2.5 kilogram block! Now that’s a lot of chocolate. I had lots of egg whites languishing in the freezer leftover from a recent vanilla ice cream episode, so meringue was the obvious way to go. The strawberries were a really yummy and colourful addition to what turned out as quite a light and creamy dessert. I made it in just over an hour, including the whole time the meringue was baking and I was dancing aggressively to Celtic rock music. (I have no shame). 

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I don’t actually recommend making it in such a short amount of time because as you can see from the equally delicious and equally horrendous photograph below, cream spreads when warm. It seriously knows no bounds. I was running late for the birthday lunch so I whipped the underdone meringue out of the oven, comforting myself that it would be perfectly chewy and marshmellow-centred because of my lack of baking time. I practically threw it on the floor and poured on a pile of cream and caramel. I like to think it was Jackson Pollock inspired. “Controlled chaos”. Once in the car, it started to ooze and meld together into a pool of creamy caramel and melted chocolate. For some reason, no one eating it complained at all!

Meringues and pavlovas were seriously one of my favourite desserts ever when I was growing up. Number one, they were always served with a practical mountain of fresh berries on top. I was OBSESSED with berries from a very young age. Number two, it looks like a marshmellow cloud, and is covered in cream. Number three, for some reason when people serve meringue, the slices are seriously enormous. And there’s nothing better than a plate of dessert that’s bigger than your plate of dinner was.

You can do lots of things with this super simple meringue base! I used the same ratio that Jamie Oliver uses. You can cover it in cream and whatever you really want. Fresh fruit, chocolate mousse and toffee shards, crush it up with ice cream, berries, yogurt and honey, anything! Go insane. And please forgive me for any mishaps in getting this post up or if I’m slow replying to comments, questions etc. I’m away! And sending lots of love from overseas.
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Caramel, Strawberry and Chocolate Meringue: Adapted from here

1 400ml can (13.5 fluid ounces) condensed milk

5 large egg whites, at room temperature
220g caster sugar

1 300ml (1 + 1/4 cup, 1/3 ounce) double cream
150g (5 ounces) chopped dark chocolate
400g (1 pound, 14 ounces) strawberries or mixed berries
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Put your can of condensed milk in a saucepan and fill half-way with water. Boil gently for 2-3 hours, constantly making sure the water is covering the bottom third of the can. Alternatively, pour it into a baking dish and bake for half an hour until golden and thick.

Preheat the oven to 150C (302F). Lay a sheet of baking paper on a tray. In a stand mixer with a very clean bowl, start whisking your egg whites. Speed up to fast and whisk until the egg whites form stiff peaks (not so stiff they are lumpy! You whisk more later). At this point, slow it down and start pouring in your sugar. Whisk on low to combine and then put it back on fast. Whisk for 5-8 minutes, until the meringue is glossy and thick, and when you rub some in between your fingers there are no sugar granules. Spoon the meringue on to the tray and flatten down with a spatula, leaving room on the edges for expansion. Bake for about an hour, until white but still spongy in the centre.

When the meringue is done, leave it to cool. Whip the cream with a teaspoon of vanilla, if you want. Just until slightly thicker and fluffed. Wash and cut your strawberries, and cut your chocolate in shards. Spoon the cream over the meringue, then smooth over a layer of caramel. Dulce de Leche is thick but try and smooth it by using a knife and spoon to create long strands. Just before serving throw on the berries and chocolate and dig in! Serves 8. Once the toppings are on, try and eat it within the hour.
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Wholemeal Cinnamon and Rhubarb Muffins

optional Vegan and Sugar Free

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 I made a chocolate birthday cake for my friend recently, and I was so impressed with myself. It was a fudge layer cake with chocolate ganache and I decorated the top and everything! With little edible sugar flowers and silver drops spelling out HAPPY BIRTHDAY! I took a photo of it and snapchatted basically every single person I knew, claiming I was Lord of the Cakes and they must bow down to me. 

And then I looked at the photo more closely, and realised I’d written HAPPY BIRTHAY. Birthay. Wow. I really set myself up there. The worst part is, it’s not even the first time I’ve spelt birthday wrong on a cake. Last time I forgot the H! But last time, I was smart, and didn’t send a picture of it bragging to everyone on my contacts list. THE SHAME!

ImageI kind of made these muffins to comfort myself that I can, indeed, create something worthy of photographing and sharing with everyone. I wanted to use the last few sticks of rhubarb leftover in the fridge. They were getting quite sad and floppy in there (that’s what she said hehehehe…) and I kept picturing the delicious pairing of cinnamon and poached rhubarb I have on cereal every morning, but in muffin form. 

I looked up a basic muffin ratio on the internet, pre-sugar and add-ins like buttermilk and fruit, and decided I’d adapt it myself. I was nervous because the recipe didn’t have any sweetness in it or fruit measurements yet, and the batter came out looking clumpy and strange. But they turned out absolutely perfectly. 

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You can see from the photos how perfectly they rose and how crunchy the top layer became. I’ve adjusted the recipe I used slightly to give more rhubarb in the centre and a slightly sweeter batter, because I used almost no sweetener at all. The spices in the batter came out really sweetly and perfumed my house while they were baking. Soo good fresh from the oven. 

I talked about that amazing moment you get when you produce the perfect muffin when I made the Best Banana Muffins, and the Chocolate Fudge Vegan Orange Cupcakes. Well these are my favourite fruit filling muffins. You don’t have to fill it with fruit, you could put nutella, a chocolate ball, anything really. The muffin mix is strong enough to hold anything!

There’s no refined sugar or butter in these muffins, and the addition of wholemeal flour makes them a little healthier than the usual muffin affair. They’re still rich and a little bit naughty though! Perfect for weekend mornings 🙂 

ImageRhubarb and Cinnamon Muffins: 

200g (1.5 cups + 1 tbsp) plain flour

130g (1 cup) wholemeal flour

3 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1 tsp vanilla extract

125g (1/3 cup) runny maple syrup or honey

3 eggs (or flax eggs for vegan)

125ml (1/2 cup) olive oil

120ml (1/2 cup) natural or coconut yogurt

450g (1 pound) rhubarb, cut into chunks + 2 tbsp maple syrup

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 Preheat the oven to 165C (330F) and line 10 muffin holes with papers. In a small saucepan, stir the rhubarb and honey together with a splash of water. Cover with a lid and stew until soft for 10-15 minutes, stirring occasionally.

 In a large bowl, whisk together all the dry ingredients. In a separate bowl, whisk the eggs and add in the oil and yogurt. Combine the wet and dry together, add a splash of milk if the batter is too dry. Spoon half the batter in to the muffin cups. Make a depression in the centre and put in a few pieces of rhubarb. Add the other half of batter and press down to cover the rhubarb completely. 

Bake for 25 minutes, until risen and golden on top. Eat them warm! 

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Mango and Vanilla Honey Yogurt Tart

Gluten Free, Sugar Free, optional Vegan and Raw Image

 It’s my first official week of summer holidays today! I’m planning on getting my tan awn. As soon as it stops raining. I completed my final exam in style last Saturday, arriving at the wrong venue and having to take my shoes off and sprint the half hour walk to the correct building. By the time I got there, pouring with sweat and with feet covered in road dirt, I didn’t even care what the exam was on. It was kind of a good study method actually because I think the adrenalin made me write in overdrive. In any means I finished early for the first time in my life, with absolutely no memory of what the question even asked….I’m going to take that as a good sign. 

As you can see I continue to ride on the mango train. How long will it last? As long as mango season lasts. Will it be beautiful? Yes it will. Might it get ugly? Possibly. Depending on whether my self control stops me from inhaling every mango in the house in one day. I made this mango tart on a morning that was positively miserable! It was raining, it was dark, and it did not feel like late Spring. I made it because I wanted to make something yellow and summery, and what’s better than mango and creamy yogurt in a delicious fresh tart form? Nothing!

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Hopefully the weather will clear up soon because my birthday is coming up, and I want to go to the beach to celebrate! Plus, spending the rest of summer in Europe is going to leave me so pale I’ll be named upon return the brown-haired albino. I’m so excited! I bought some thermals and a coat the other day! All I need now are socks and about forty more warm items of clothing. I figure this winter in Australia was rather balmy. Does that mean that this years European winter will be balmy? I’m hoping so! (I live in a world of delusion). 

When the weather finally does clear up, this tart is pretty perfect for taking outdoors to picnics and barbecues. It shouldn’t stay out of the fridge too long, but would be fine in a cold esky for a couple hours. It’s so creamy and fresh, and you can pretty well top it with any fruit you like. I chose mango because I love mango and it holds its shape well, but you could use berries, stone fruit, banana, anything really. I was completely inspired to make a tart like this after seeing My Darling Lemon Thyme’s Yogurt and Berry Tart the other day. I don’t know if I’ve mentioned it before, but this blog is probably in my top five favourite blogs of all time. Every post sounds so fresh and healthy, I just want to climb through the screen and eat it. And the writing is beautiful and so honest as well! It’s so inspiring. 

Image I haven’t made a full-sized tart like this in ages! Maybe not ever on this space. Mini tarts like the lavender and lemon tarts I made for a birthday picnic are great for sharing, but it’s nice to have something substantial to cut and serve around as well. The base is made out of orange-soaked sultanas and walnuts, and the orange imparts the most delicious flavour into the dried fruit. I’m so glad I tried it! The yogurt is sweetened with honey and a sprinkle of cinnamon which worked really well with the fresh mango. 

I love fresh fruit desserts in summer like these because they leave you feeling light and satisfied instead of heavy and sleepy. For a vegan version you could substitute whipped coconut cream or even cashew cream. That would also make it completely raw! The ingredients in this tart look more like a breakfast bowl than a dessert, and I definitely recommend making the switch at meal-times! It’s perfect for a simple birthday dinner, or even a mid-week treat. Try whatever combination you like best 🙂

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Mango and Vanilla Yogurt Tart: Inspired from here

1/2 cup sultanas soaked in the juice of 1 orange

1.5 cups walnuts or mixed nutes

450g yogurt, hung (instruction follows)

3 tablespoons runny honey

1 tsp cinnamon

1 fresh and ripe mango

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For the yogurt: Place the yogurt in a tea towel draped over a fine sieve. Place the sieve over a bowl and put in the refrigerator to drain for 2-3 hours, until thick. Stir in the cinnamon and honey and set aside. 

Line a 20cm tin with paper or plastic wrap, for easy removal. Soak the sultanas in orange juice for 20 minutes to half an hour before starting. Blend up the walnuts and the drained sultanas until they form a thick paste. Use your fingers to press the paste into the tin and form a tart shell. Put in the freezer until ready to assemble. 

Cut the mango in to slices and spread the yogurt over the tart shell. Arrange the mango before serving time and keep in the fridge until ready to eat. Serves 7-8 people. 

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