Have your cake and vegetable too! No need to turn on the oven for this delicious chocolate tart; it’s quick to assemble and satisfyingly rich. Plus, the added black beans make for a nutrient-dense dessert with healthy protein-rich carbs.
If prunes are a little dry, simply soak in warm water for 10 minutes and drain well.
Per serving:
In food processor, whirl pecans and coconut until crumbly. Add remaining crust ingredients and continue to whirl, scraping down sides of bowl a couple of times, until mixture is finely mixed and ground. In 8 in (20 cm) tart pan with removable sides, press crust evenly into bottom and up the sides with lightly oiled hands. Place in freezer to harden while preparing filling. Clean food processor bowl and blade.
In small saucepan or microwave-safe bowl, heat 4 oz (113 g) chocolate and coconut milk until melted. Stir to blend. Add chocolate mixture and black beans to food processor along with syrup or agave, prunes, and vanilla. Whirl, scraping down sides of bowl occasionally, until mixture is blended and creamy smooth.
Pour into chilled nut crust and smooth the surface with offset spatula. Refrigerate until firm, about 3 hours. Tart can also be covered and frozen for a couple of weeks.
To serve, pop base from sides of tart pan. Place 1 oz (28 g) chocolate in microwave-safe small bowl and heat for 30 seconds. Stir and repeat for another 10 seconds until melted. Scatter toasted coconut over top of tart and drizzle with melted chocolate. Garnish with flaked salt or additional assorted fruit, if you wish.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.