Rosa is one of LANO’s students and an incredible chef and author. Her work focusses on foods for optimal health. Here is her scrumptious Chocolate & Raspberry Tart.
50g dates (soak in hot water for 5 minutes to soften)
120g gluten free oats or ground almonds
45g coconut oil
300g dark chocolate*
300g solid part of a refrigerated can of coconut milk.
1 tsp Vanilla extract or vanilla bean paste
1 punnet of fresh raspberries
cocoa or cacao nibs (optional)
*To make the recipe paleo use a dark (70%) dairy free chocolate with unrefined sugar, Rosa likes to use Green & Blacks. You will also need to switch out the Gluten free oats for ground almonds.
Grease and line a cake or tart tin. Pre-heat oven to 170C°
- Blitz the hazelnuts and oats in a food processor. Add the coconut oil and dates. Blend so that it represents a sort of damp sand texture.
- Press the mix evenly into the base of your tin. Use a metal spoon to smooth over the surface. Bake for 8-10 minutes. Remove from the oven and press the base again. Set aside.
- Break the chocolate up into a heat proof bowl. Warm the coconut milk and vanilla in a sauce pan. Once warm (not hot) pour over the chocolate. Sit for a minute before stirring, when the chocolate is melted fold in half the raspberries.
- Pour the chocolate raspberry mix onto your base. Level the top and decorate with the left over raspberries and cocoa nibs. Chilli in the fridge for at least 2 hours.
We sell’s Rosa’s book, ‘Perfectly Paleo’, at the studio for £14.99. It is full of healthy and delicious recipes.