Makes 4 large tarts or 12 mini cups
Delicious little morsels of crunchy crusts with a creamy filling offer just enough sweetness to end a special meal. They’re easy to make ahead—and they’re vegan!
Press nut crust mixture into bottom and partway up sides of 8 in (20 cm) tart pan with removable bottom. Chill crust, then fill, and chill again until chocolate ganache is firm. Garnish and serve.
This chocolate and coconut cream ganache is so decadent, it can also be used as piped frosting on a cake. Simply chill until firm enough to pipe.
Per mini cup.
In food processor fitted with metal blade, place walnuts, oatmeal, and cocoa. Whirl until finely ground. Add dates, maple syrup, ground ginger, and crystallized ginger. Continue to whirl until mixture begins to stick together (it doesn’t matter if it’s a bit crumbly).
Press equal amounts of mixture into greased mini tart shell pans with removable bottoms, forming a base for each ganache cup. This works best for easy removal. Alternatively, a greased 12-cup silicone mini muffin mould will also work.
Drain liquid from chilled coconut cream and reserve for another recipe. Scoop out the firmed coconut cream into small saucepan along with chocolate and maple syrup. Heat over medium-low, whisking until chocolate is melted and mixture is blended and creamy. Stir in orange zest. Transfer to bowl with pouring spout and set aside to slightly cool.
Pour cooled chocolate coconut into tart shells or mini muffin cups. Refrigerate overnight or freeze. To serve, pop out of pans and decorate with a drizzle of melted chocolate, ginger, and candied orange peel, if you wish.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.