Keto vanilla ice cream
Make this easy keto ice cream with just four ingredients, including coconut milk and nut butter. The recipe goes well with blueberry chia jam to serve
Feel-good dark chocolate torte
Serves 8 - 10
Easy
Prep:
Cook:
plus 1 hr chilling
Try this deceptively nutritious torte: as well as delicious, rich flavours, it's packed with good-for-you ingredients that support mood and wellbeing
Skip to ingredients
- 100g oats
- 100g medjool dateschopped
- 150g ground almonds
- 25g cacao powder
- 4 tbsp tahini
For the filling
- 180g dark chocolate(70% cocoa)
- 300g silken tofu
- 60g raspberries
- 60g blueberries
Nutrition: Per serving (10)
- kcal337
- fat22g
- saturates6g
- carbs23g
- sugars13g
- fibre5g
- protein10g
- salt0.02g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Put the oats in a food processor and pulse to a coarse powder. Add the dates, ground almonds, cacao powder and tahini, and blitz until the mixture resembles breadcrumbs and holds together when pressed between your fingers. Add a little more tahini to bind it, if needed. Press the mixture firmly into the base and up the side of a 20cm tart tin using your fingers. Bake for 20-25 mins, then cool.
step 2
Break up the dark chocolate and tip into a heatproof bowl. Melt in the microwave in 30-second bursts, stirring well between each, until the chocolate is fully melted and smooth.
step 3
Blitz the tofu to a smooth paste using a hand blender, then fold into the melted chocolate to fully combine. Pour the filling into the cooled base, smoothing the surface using the back of a spoon or a spatula. Chill for at least 1 hr, or up to two days.
step 4
When ready to serve, remove from the tin and sit on a serving plate or board. Scatter over the berries, then cut into slices to serve.
