Indulgent Banana-Chocolate Crumbles

I don't think banana is used enough in desserts. Yes, cakes and breads, but not so much in the actual dessert category. Mixing the banana with dark chocolate makes a really smooth filling that sets well. I think it would be delicious used to sandwich layer cakes together.

The base crumble isn't overly sweet - you could add sugar if you like, but the banana contributes such a lovely sweetness (very important to use a really ripe one) that I really don't think sugar is necessary.

For how naughty these taste, they are actually rather healthy.

Ingredients:

75g wholemeal flour

75g rolled oats

40g dairy free margarine

1/4 c barley malt

1 large banana, mashed

60g dairy free dark chocolate, melted

To make:

1) Turn the oven to 180°c, gas mark 4 and prepare 5 silicone muffin moulds or small ramekins.

2) Combine the flour and oats in a bowl and rub the margarine in so it is evenly distributed. Spoon in the barley malt and mix initially with a spoon, but then with your hands to ensure it's well mixed in.

3) Use 2/3 of the mix to press into the bottom of each mould as the base.

4) Melt the chocolate in a bowl in the microwave on medium low (keep an eye on it, but about 2-3 minutes) and while it's melting, mash the banana. When the chocolate is smooth, add the banana to it and mix well with a fork. Spoon an even amount of this mix over each base and level it gently with the spoon. Sprinkle some of the remaining oat mix over each one.

5) Bake for 15 minutes then remove from the oven and leave to cool completely. Serve with dairy free vanilla yoghurt or ice cream.

Note: Kept in the fridge, these make a delicious cereal bar substitute. Just make sure you keep them cool until eating or the chocolate and banana will melt everwhere...mmmm

Black Forest Tofu Cheesecake

Before I adopted a dairy free diet, I'd never given even the slightest thought to vegan desserts, why would I? So when I said no to milk, I got curious about the illusive tofu cheesecake. After tasting a few VERY bland examples, I have come up with a recipe that is delicious, SO easy to make, and produced a product that has been licked from the plate by unsuspecting tasters, always shocked when I tell them it's tofu. Now I am not saying this is healthy, but without the presence of cream, cream cheese etc, it is a healthier alternative and exceptionally indulgent.

One thing I would point out, is that you need to beat the tofu really well to get a smooth consistency and get rid of any white flecks.

It's best made the the day before you want to serve it.

Ingredients:

For the base

200g dairy free ginger nuts, broken

2 Tbs dairy free margarine, melted

For the cheesecake

1 400g pkt of silken tofu (hard variety)

1/4 c soft brown sugar

1/4 c caster sugar

1/4 cup cocoa, sifted

1 tsp vanilla essence

100g dark, dairy free chocolate. Set aside about 20g to serve, then grate half of the remaining chocolate and finely chop the other half

200g fresh cherries, halved and stoned. Finely chop half, and reserve half for serving

Icing sugar to dust

To make:

1) Lightly grease a lose based 20cm cake tin, line the bottom with some baking parchment and turn the oven to 180°c or gas mark 4.

2) Put the biscuits in a food processor and whizz until they are fine crumbs. Add the softened margarine and pulse again so the crumbs bond together when pressed. Firmly press the crumbs into the bottom of the tin and cook for 5 minutes. Take out of the oven and leave to cool completely.

3) Discard any excess liquid from the tofu and put it into a large bowl. Beat well with an electric whisk.

4) Add in both sugars and cocoa and blend until smooth with the whisk. Add the vanilla essence and mix.

5) With a wooden spoon, stir in the grated and chopped chocolate and the chopped cherries. Mix together well, pour over the cold base and use a spatula to smooth the surface.

6) Bake for 25 -30 minutes, take out of the oven and cool in the tin. The top will crack a little and should be coming away from the edges. Refrigerate (still in the tin) for at least 2 hours until thoroughly set.

7) Remove from the tin and serve topped with the remaining cherry halves and the rest of the chocolate, grated, then dust with icing sugar.

It tastes best if you take it out of the fridge and allow it to rest for about 10 minutes before serving. Delicious with plain soy (or dairy) yogurt.

Pear and Chocolate Muffins

I was inspired to make these after watching an old episode of Nigella (oh how I love her), where she made a pear and chocolate dessert. I have always loved the combination of pears and chocolate, and am on a mission to find the perfect muffin recipe, so combined the two ideas.

I find that muffing recipes are normally too wet and have had issues finding a really good one, so I have merged a few different recipes as well as some of my own ideas to come up with the below.

Ingredients:
150g plain flour

1 tsp baking powder

1/2 tsp baking soda

3 Tbs golden castor sugar

2 heaped Tbs cocoa

pinch salt

2 pears, peeled an cored. One finely chopped and the other grated

30g melted margarine

2 Tbs brown sugar

1 tsp vanilla essence

1 egg, beaten

3 Tbs soy milk

To make:

1) Turn the oven to 190 degrees, gas mark 5. Put 10 paper cases in a muffin tray.

2) In a large bowl, sieve the flour, baking powder, baking soda, salt and cocoa. Add the castor sugar and stir to mix.

3) In a smaller bowl, whisk the brown sugar and margarine together, then add the rest of the wet ingredients and mix well.

4) Add the pears to the dry ingredients and stir to combine. Make a well in the dry ingredients and pour in the wet ingredients. Fold together, stirring as few times as possible, until JUST combines (can still be some slightly dry patches).

5) Spoon into the paper cases and cook for 25-3o minutes until they have risen. They should spring back when gently pushed.

6) Cool on a wire rack. For an indulgent dessert, serve with chocolate sauce.

To make the chocolate sauce:

Heat 2 Tbs soft brown sugar and 1 Tbs golden syrup in a small pan. Stir occasionally, and add 2 Tbs cocoa when the sugar has dissolved. Next add 3 Tbs of soy milk and 1/2 tsp vanilla. Stir all together until really bubbling and add 1 tsp cornflour. Mix well, take off the heat and set aside until you are ready to eat.