Chocolate Avocado Mousse Quinoa Tart

by Josiah Meldrum January 07, 2016 2 Comments

Jenni Sherington created this amazingly healthy and nutritious desert for us after we met at the Aldeburgh Food and Drink Festival. It might not look like it but this pudding could count as one of your 5-a-day - better still, it's delicious!

We met Jenni Sherington at the Aldeburgh Food and Drink Festival, she was offering samples of her healthy versions of popular confectionery - they really were delicious - and as it turns out Jenni's business, Sheringtons (sadly now closed), was based just down the road from us in Halesworth.

We were very excited to see what Jenni was doing, turning the idea of a healthy snack on it's head and creating indulgent treats packed full of nutritious, wholesome ingredients. At the time we'd just had our first batch of gluten free pea, bean and quinoa flours milled and were busy working out what could be done with them (lots as it turns out, they're incredibly versatile). We could see that Jenni was bound to have lots of good ideas so we gave her some samples to experiment with.

We weren't disappointed. Jenni came up with some fantastic recipes - all gluten free, with vegan options and some, like this tart, with no refined sugars.

Ingredients

Tart Base:

80g Hazelnuts
110g Quinoa Flour, plus more for rolling out
1 tsp Vanilla Essence
40g Dates, soaked
25g Butter (or Coconut Oil)
½ Egg (or ½ tbsp chia seeds mixed with ½ tbsp water to form a gel)

Chocolate Filling:

2 Ripe Avocados
1 Ripe Banana
3 tbsp Raw Cacao Powder
2 tbsp Honey (or Maple Syrup)
1 tbsp Coconut Oil
Pinch of Salt
30g Hazelnuts, chopped to top

Coconut Cream:

1 x 400ml can Coconut Milk, left in the fridge overnight
1 tsp Vanilla Essence
1 tsp Honey/Maple Syrup (optional)

Method

Tart

Preheat the oven to 150 degrees centigrade and grease a tart dish.
Blitz the hazelnuts in a food processor until no big lumps remain.
Knead and roll out on a lightly floured surface to the shape of the tan.
Use the rolling pin to transfer the pastry to the tin, push into all the crevices and stab with a fork all over.
Bake in the oven for 15-20 minutes then remove and place on a cooling rack.

Filling:

Cut and scoop the avocado flesh out of the skin and pile into a food processor with all the other ingredients.
Tip the mousse into the cooled tart, top with the crushed hazelnuts and place in the fridge to set for at least 2 hours.

Coconut Cream:

Open the can and drain out the watery part of the coconut milk, place aside to drink or use in smoothies.
Spoon the remaining thicker cream out of the can into a small mixing bowl and whip with a handheld electric mixer until it fluffs up
Add the vanilla essence and honey, is using, and whisk again.

Josiah Meldrum

Author

2 Responses

Nick at Hodmedod

January 25, 2016

Hi Alison. Thanks for your appreciation of our recipes and for your suggestion of including nutritional info. It’s not something that we currently have the facility to calculate (though we do of course provide nutritional details of all our products on each product page) but we can see the benefit of doing it and will get working on it. Best wishes, Nick

Alison Foyster

January 24, 2016

Hi Joseph, I love these recipes! But could you give the carbohydrate content for each dish? It would make all the difference to those of us with T1 diabetes, who have to carb count. It would also gain you brownie points with the general trend of food info, especially if sugar and fats information was also included. Thank you.

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