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.
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 recipe is part of the Sensational Superfood collection.
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.