Chocolate ganache tart

IMG_3120 I have finally made it to the last leg of my journey back to New Zealand!! I am currently sitting in the Koru Lounge in Auckland which is bliss after 2 actual days of travelling. Just had a shower and a raid of the breakfast bar and of course stealing some booze from the fridge….it’s ok it’s not actually stealing, you allowed to take it, I’m sure people would have frowned at me less if it wasn’t 7:30am but I need to get my monies worth!

I had a long stop over in Shanghai which was interesting, they do eat funny things there, lots of packets of dried fish and crabs that sit in a fridge and I assume you just munch them…shell and all. I ordered up some won ton soup which had teeny shrimps floating in it with their legs and heads on…you could even see their eyeballs, I felt like they were watching me eat, it was scary. But they did have epic fresh mango smoothies for just a $2 which gave me the ultimate brain freeze…probably a good thing as I needed perking up after no sleep.

Anyhoo what a fabulous trip home, on my last weekend I summoned the whole family, cousins, Uncles and Aunts for my pretend Christmas/birthday/my sisters birthday and bonfire night. It was awesome we had sparklers, honey and mustard sausages, and fireworks yaya for two Christmases. We didn’t actually have turkey or anything, but we did do crackers and some party poppers and drank lots of wine and had a jolly time.

For pretend Christmas I made this absolute cracker of a choccy tart. I had something similar in a new Vegan restaurant in London called Nama which was so incredible that I thought they must have sneaked cream in. After a few tests I got this coconutty, super chocolaty tartness which you could feed to everyone, and maybe don’t mention that it’s vegan as I’ve learnt that people (my sister) think your weird and gross and don’t want to eat it.

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Makes 1 normal cake tin sized cake

1 ¼ cups of ground nuts (whatever you have, I used almonds and hazelnuts)
½ cup desiccated coconut
6 dates
3 tbsp coconut oil
pinch of salt
 
Chocolate filling
1 cup coconut milk
2 tbsp cacao butter or coconut oil
150g dark chocolate at least 70% I use green and blacks 85%, chopped up small
2 tbsp maple syrup or any other sweetener like coconut nectar/honey

To make the base whizz the nuts up in a food processor until they are ground up small. Add the coconut, dates and whizz until the dates are combined, then add a pinch of salt and the coconut oil. Push it down into the base of your cake or tart tin, making sure its firm and smooth all over then stick in the fridge.

To make the chocolate filling, heat the coconut milk, maple syrup and cacao butter up until it bubbles then pour it over the chopped chocolate, stir it until it’s smooth then add a pinch of salt. Pour into the cake tin, sprinkle over some cacao nibs if you have some and chill in the fridge for around 2 hours until it’s set.

Coconut chia seed pudding with baked rhubarb and orange

Chia pudding 1

Yay to being back in the UK!! Not so yay because the flight is really stupidly long and it took a whole week this time round to get over the jet lag, but this morning I feel kickass after sleeping a whole 8 hours.

The reason for my trip back has been to go to two weddings and of course pick up my summer wardrobe which didn’t quite make it on my last journey. The first wedding stop was in Cornwall, near Bodmin, where my friends have moved from the swiss mountains to set up shop managing the beautiful Butterwell Farm on the Camel River. Lots of chickens, sheep and salmon fishing on the river. The best country addition to the wedding was the brides Weddingtons…wellies for weddings, think fancy colours and little high heels, terribly glam haha.

Just before I left Wanaka we were getting into Spring and I was massively overexcited to find asparagus and rhubarb appearing in the shops. Rhubarb is my new favourite…and fact of the day because I just googled it —> it’s apparently not a fruit, it is a vegetable, strange!!

Chia pudding 2

makes 4-5 puddings

Chia pudding
½ cup of chia seeds
1 cup of coconut cream
1 cup of water
a few drops of vanilla essence or ¼ of a vanilla pod scraped
¼ cup of desiccated coconut
1-2 tbsp coconut nectar or honey (depending on how sweet you like it)
 
Baked Rhubarb
600g Rhubarb
4 tbsp coconut nectar
2 oranges zested and juiced

For the chia seed pudding, mix all the ingredients together and leave in the fridge overnight so it’s ready for breakfast.

Preheat your oven to 180˚C. Chop the Rhubarb up into roughly 1 inch sized pieces and place in a non stick roasting tin with the orange zest and juice. Drizzle over the coconut nectar and bake in the oven for around half an hour until the rhubarb is really soft and a bit sticky. Give it a taste and if it’s too sour juts drizzle some more coconut nectar over the top and pop back in the oven until the nectar has melted and sweetened it a bit more.

Once the rhubarb is done, just leave to cool and pop it in the fridge.

To serve just spoon the rhubarb over the pudding and enjoy your fancy breakfast/pudding!

The pudding will be fine in the fridge for around 3 days.