A healthy chocolate dessert? Tell us more!

Renowned blogger and cook, best-selling author behind The Nourishing Cook, founder of the BARE Guide and of course self-proclaimed foodie, Leah Itsines, can boast an impressive resume. Luckily for us, she’s also here to share a recipe that proves desserts and indulgences can still be enjoyed in a healthier, sustainable and delicious way.

Collaborating with expert mustard producers, Maille, Leah Itsines has curated a gastronomic range of 20 plant-based recipes as a part of Maille’s Plant-Based Exploration collection. Much like her healthy Strawberry Chocolate Tart recipe, Leah proves that eating healthily doesn’t mean that you have to compromise on taste and comfort.

And, the best thing about Leah Itsines’ healthy plant-based Strawberry Chocolate Tart recipe is that it’s come in just enough time for World Chocolate Day (07 July 2020)!

Cooking time: 10 minutes + 2 hours to set | Difficulty: Easy | Servings: 8

INGREDIENTS

1 pastry flan pan (or 8 mini pastries), baked blind
½ cup coconut cream
200g cooking chocolate or dairy-free chocolate
¼ cup coconut oil 
5 medjool dates 
½ cup strawberries plus extra for topping
2 tsp Maille Dijon Mustard

METHOD

Tip: Choose a dairy-free pastry and dairy-free chocolate for a plant-based dessert.

1. Melt the chocolate in the microwave until melted and combined. Or, if time permits, melt chocolate over the stovetop using a double boiler method. To do this, use a small-medium sized pan, fill it up about 1/4 to 1/2 way with water. Next, over low heat, place the chocolate in a heat-proof bowl that fits on top of the pan. Slowly stir the chocolate until melted. Once the chocolate is melted, set aside. 

2. Next, in a large blender, add the chocolate mixture, coconut cream, dates, strawberries and mustard. Blend for 1 minute or until it forms a smooth consistency.

3. Pour the chocolate mixture into the pastry pan and place into the fridge to set.

4. Finally, after setting aside in the fridge for at least 2 hours, remove, top the tart with strawberries and serve. 

For more information and to download the Plant-Based Exploration recipe book for free, head to Maille.