So, just over a week ago I returned from the Amchara Health Retreat (more on that on my blog soon) and I felt the healthiest I had in a very long time. My skin was glowing, I was feeling calm and relaxed and I had lost just over 3lbs. All that in 3 days! I hadn’t had any wheat, dairy, refined sugar or meat. Since then I have lived an almost vegan diet. I have refused anything processed or anything with wheat, gluten or dairy in it. And to be truthful, I am not missing it all that much! I had learned some very healthy food habits and I didn’t want to undo all of my hard work.
One of the things that impressed me at Amchara was that we were not only there to detox, we were there to learn about healthy living and, on the Thursday, a lady by the name of Anna Middleton comes in to give the guests a raw food demonstration followed by a raw food feast. The basic principle of the stay is that guests arrive on a Friday, departing the following Friday so this is used to break their fast.
We were also given a folder to take away with lots of lovely recipes. There was one that caught my eye that I have doctored a little to make something to suit me. A chocolate, avocado and strawberry tart. I had already made some almond milk and wasn’t sure what to do with the pulp so a brainwave struck! This was going to form part of the base.
Here is my recipe:
- 100 grams almond pulp
- 100 grams crushed almonds
- Pinch of salt
- 50 grams chopped, pitted dates
- 2 avocados, peeled and seeded
- 5 tablespoons unsweetened cocoa powder or cacao powder
- 3 tablespoons unrefined coconut sugar OR Sweet Freedom Choc Shot
- 1 tablespoon vanilla extract
- Pinch of salt
- Pinch of Cinnamon
- Strawberries to garnish
- Place all the ingredients listed for the crust into a food processor and blend to a dough. This should be loose and crumbly but hold together when pressed.
- Push into a tart tin or round glass dish and place into the freezer for around 10 minutes whilst you prepare the topping.
- Place the avocados, coco or cacao powder, coconut sugar or choc shot, vanilla extract, salt and cinnamon into a food processor and blend until smooth.
- Spread the topping onto the crust evenly and then garnish with washed, sliced strawberries.
- Chill for one hour before serving.
- This dessert will last in the fridge for around 3 days or in the freezer for up to 2 months.
- Great topped with Oatly cream.