These little puddings are most definitely NOT as naughty as they look – in fact, they’re a healthy take on white chocolate. Taken from the bestselling healthy recipe book Honestly Healthy For Life: Healthy Alternatives for Everyday Eating by Natasha Corrett and Vicki Edgson, they’re the perfect after-dinner treat. What’s more, they freeze well, so make a big batch and keep a stash ready prepared. This recipe makes 24
75g dates, pitted
40g raw pecans
1½ tbsp raw cacao powder
The ‘white chocolate’:
60g raw cashew nuts
200g raw cacao butter
1 vanilla pod, split and scraped
1½ tbsp agave sugar
24 dried rose buds or petals (one per cup)
1. First, make the filling. Soak the dates for 30 minutes in warm water then drain. Blend in a food processor with the pecans (you want small chunks of nut) and cacao powder. Set aside in a bowl while you make the ‘white’ chocolate.
2. To make the ‘white’ chocolate soak the cashews for 30 minutes in water then drain. Melt the raw cacao butter in a heatproof bowl over a pan of simmering water, along with the seeds from the vanilla pod (vanilla bean) and leave to cool for 10 minutes.
3. Put the melted cacao, cashews and agave sugar in a high-speed blender and blitz until very smooth – you now have some ‘white’ chocolate. (If you don’t have a high-speed blender use the same weight of white cashew butter instead.)
4. In a silicone ice-cube tray or chocolate mould, pour enough of the chocolate mixture to cover the bottom of 24 moulds – pop in the freezer for 15 minutes to set.
5. Remove from the freezer and add about ⅛ tsp of the filling into the centre of the mould then pour more white chocolate on top, so that it goes around the filling and over the top. Then, push a rose bud into the top of each one and return to the freezer for 30 minutes to set.
Honestly Healthy For Life: Healthy Alternatives for Everyday Eating by Natasha Corrett and Vicki Edgson. Photography by Lisa Linder. Published in hardback by Jacqui Small. Available now in full colour eBook format across the Kindle and Apple.