In this recipe I’ve used my ‘noclate’ coconut kefir mousse in the topping of a gorgeous tart base made with toasted hazelnuts and dried figs. The mousse is packed full with probiotic friendly bacteria, which support gut health. To add extra zing as well as sweetness to the dessert, I’ve added freeze-dried raspberries and some maple syrup to the mousse. Topped with raspberry and orange powder, a slice of this raw tart is a treat not only for your taste buds but also for the bugs living in your gut!
1 cup/150 g toasted hazelnuts
5 dried figs
8 tbsp ’Noclate’ mousse (recipe HERE)
1 tbsp freeze-dried raspberries, slightly crushed into smaller pieces
1 tbsp maple syrup
1 tbsp orange peel powder (see notes)
1 tbsp freeze-dried raspberry powder (or crush some freeze-dried raspberries)
- Process the base ingredients in a food processor until a sticky dough forms.
- Press into a small tart mould (no larger than 8”/20cm diameter) and transfer to the fridge.
- Mix the topping ingredients together and spread on top of the base.
- Store in the fridge and when ready to serve, sprinkle some orange peel powder and raspberry powder on top and cut into slices.
To make the noclate coconut kefir mousse, see the recipe HERE.
- The mousse is made with home-made coconut kefir that is strained to make a thick kefir yogurt. If you don’t make your own kefir, use shop-bought coconut yogurt, e.g. CoYo, or Greek yogurt. Or come and join me in my upcoming fermentation workshops (see below for more information) to learn how to make it.
- Freeze-dried raspberries and raspberry powder can be bought online. Waitrose also sells freeze-dried raspberry pieces. If you can’t find any freeze-dried raspberries/raspberry powder, use any berry powder for a slightly different flavour.
- I make my orange peel powder by slicing a whole orange with skin into thin slices and dehydrating them until completely dry, then grinding the slices into powder in a small coffee/nut grinder. You can also buy orange peel powder online.
I’m running regular fermentation workshops in Bracknell to teach how to make various fermented probiotic foods, such as the coconut kefir yogurt used in this recipe. To see what’s typically included in these workshops, click HERE to read my post on my recently ended series of fermentation workshops. New dates will be announced soon. If you are interested to know more and to be kept updated on any upcoming events, please sign up to my newsletter (and get a free eBook) HERE or contact [email protected] or 07723932722.
To get personalised advice and recommendations on how you can support your gut health and overall health with nutrition and lifestyle medicine, please get in touch to book your free 20 minute discovery phone call to learn how nutritional therapy can help you.