Baking Heaven April 2020

Recipe by Annabel Wray & Victoria Knight,

professional chefs and co-founders of Hakuna Foods

Recipe by Annabel Wray & Victoria Knight,

professional chefs and co-founders of Hakuna Foods

PUDDING HEAVEN

WWW.FOODHEAVENMAG.COM APRIL baking heaven 59

Vegan chocolate

mousse

SERVES 4
300g (10½oz) silken tofu
60g (2oz) dark chocolate
(70% minimum)
1 tbsp cocoa powder
2 tbsp maple syrup
1 tsp vanilla bean paste
a pinch of salt
For the garnish
raspberries
hazelnuts
cocoa nibs

1 Melt the dark chocolate over a bain
marie or in the microwave in 30-second
bursts until just melted.
2 Place all the ingredients in a small
powerful blender (you could use a large

blender or food processor if necessary).

Blitz until everything is incorporated

and smooth.

3 Taste/adjust the sweetness; this is a

personal preference, and will also

depend on what chocolate you have

Vegan cacao,

almond and salted

date caramel tart

SERVES 8

For the base layer
200g (7oz) whole almonds, skin-on
100g (3½oz) ground almonds
3 tbsp maple syrup
3 tbsp coconut oil, melted
a pinch of salt
For the salted date caramel
180g (6oz) medjool dates, pitted
and chopped
120ml (4fl oz) coconut milk
1 tsp vanilla bean paste
¼ tsp salt, to taste
For the chocolate ganache
280ml (9¾oz) coconut milk
1 tbsp cocoa powder
1 tbsp coconut oil, melted
1 tbsp maple syrup
200g (7oz) vegan chocolate (at least
70% cocoa solids)
fruits and nuts, to decorate

1 Begin by making the base. Preheat
the oven to 150°C/Gas Mark 2. Place
the almonds on a baking tray and roast

for 10 minutes until lightly toasted.

2 Remove from the oven and place in a

food processor with the ground

almonds, coconut oil, maple syrup and

salt. Blitz until the almonds are broken

down, but not too much as they will start

to release oils and turn to a nut butter!

Spread onto the base of a 20cm (8in) tart

tin, ideally with a removable bottom.

Press the mix down firmly, as you would

a cheesecake base. Place in the oven for

10 minutes to gently colour and firm.

3 Meanwhile, make the salted date

caramel. Warm the coconut milk and pour

over the dates, soaking for 10 minutes.

Tip into a food processor with the vanilla

and a pinch of salt. Blitz until smooth.

4 When the tart case has cooled, pour

the salted date caramel over the base

and level. Leave to set in the fridge for

approximately 20 minutes.

5 For the ganache, heat the coconut milk

until steaming. Break the chocolate into

small pieces and place in a bowl with the

coconut oil and cocoa. Pour over the hot

milk, stirring until emulsified. Spoon the

ganache onto the caramel and leave to

set for 1-2 hours in the fridge, but bring it

back to room temperature before

serving. Garnish with fruits and nuts.

used and how sweet or bitter it is.

4 Spoon the chocolate mousse into

small ramekins and place in the fridge

for 2 hours to set.

5 Remove from the fridge and garnish

with fruits, nuts and cocoa nibs.