This slice of heaven was made on christmas day, but can be devoured at any time of the year. There are three parts to this desert; the Raw Chocolate Truffle Pie, the Chocolate Orange Heart, and the Vanilla Cashew Custard, all of which can be enjoyed separately (and you can find the recipes for each of them here, on this blog). If you’re having guests over or are just feeling a bit posh, make all three parts and serve them together to create this beautiful gourmet delight! (Oh and, don’t worry if you don’t have any of the bizarre but wonderful ingredient, irish moss, it’s not essential for this dish..)
- 2 avocados
- 1/3 cup agave, honey or maple syrup.
- 1/3 cup cacao powder.
- 1 tbsp vanilla extract.
- 1/4 tsp salt.
- 2 tbsp irish moss (rinsed throughly, soaked over night and blended to make gel).
- 2 cup almonds, soaked for 8 hours
- 1/2 cup medjool dates (or ordinary dates soaked for a few hours to soften)
- 1/4 tsp salt.
Blend all the pie ingredients until smooth. To make crust, whizz everything up until it all comes together to create a manageable doughy mix. Press into the bottom of a cake tin, preferably silicone for easy removal! Spoon truffle mix in, flatten down and place in the fridge to set. Although this will keep for 2 days in the fridge, it is best enjoyed straight away.
N.B This recipe is delicious just as it is, but does not include the thin chocolate orange layer on top. If you would like to make it as in the picture, please go to the post titled ‘Chocolate Orange Hearts’ and follow the instructions for part two of this decadent dessert!