Have a Happy Easter with a delicious chocolate tart that’s not as naughty as it appears. The secret to the smooth and creamy filling is instant ice cream made from bananas!
I hope you’ve had a delicious couple of weeks since we last caught up. Although the date-change for Burgerpalooza caused a bit of a stir for those of us keen to check out the festival, it proved to be a lifesaver. That particular weekend turned out to be a little busier than I expected so I’m glad to hear that it’s moved to April. This certainly hasn’t stopped my burger cravings and I have to admit that I’ve thoroughly enjoyed roaming the streets of Sydney in search of the best buns. Some of my favourites right now include the Pulled Pork Burger from The Royal Albert Hotel as well as the Cheeky Doublecheese from Cheekyburger Bar. Bondi Tony’s burgers are meant to be amazing too! I was so burger mad that I even created my own – a vegetarian twist on a schnitzel, swapping chicken for paprika, and chilli crusted tofu. You can check out the recipe here.
It’s been a really busy Easter Weekend but quite an exciting one none-the-less. I’ve just arrived back from the annual Good Friday Night Walk organised by the Parramatta Diocese. The event drew crowds of over 1,500 and it was really incredible to witness such dedication to faith. Personally, I always use the walk as a time to reflect on the Passion events occurring on Good Friday. It’s a chance for me to get to know Jesus a little better, and to deepen my connection, or Communion, with fellow members of the Catholic Church.
As it is getting closer to Easter, I figured I really should include another chocolate recipe for the blog. I really enjoyed creating my Jumbo Giant Chocolate Chip Cookies last year. They made such great gifts for my family and friends and were especially delicious when dunked into my into my Creamy Hot Chocolate. This year, I wanted to follow along the lines of my Vegan Date and Almond Easter Eggs to create a recipe which looked naughty but was actually quite nice. Ever since my first experiments with “Nice” Cream (see below) I wanted to develop a chocolate ice-cream that tasted incredibly rich yet was packed full of goodies. After a few experiments, during which I had to sample a range of nice cream variations (It’s tough work being a food blogger, isn’t it?), I finally developed a recipe which I was happy with. I know this may come as a shock to some but as I don’t own a food processor (WHAAAAAAAT!!!!) I created a recipe that could easily be put together without one TGFAM! (Thank Goodness for Almond Meal!).
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My first attempt at making "Nice Cream". Thanks for the inspiration @somethingclean_green. I made mine with frozen bananas an blueberries so it's all natural, gluten-free and sugar-free. Best of all, it looks and tastes just like soft-serve! Will be working on a recipe shortly. Happy cooking and keep smiling 🙂 #whatsbrendoncooking #brendonthesmilingchef #blueberry #banana #smoothie #nicecream #nicecreamporn #banananicecream #veganfoodshare #vegan #vegansofig #foodstagram #foodblogger #sydneyfoodblogger #summer #glutenfree #sugarfree #icecream #softserve #purple #yellow #fluro #hungry #snack #foodpicsbruh #em10 #olympuscamera #omdem10 #fruits #MyFoodonTV
Prep Time 40 mins | Freezing Time 1 hour – overnight | Serves 8
For the base
- 200g dark chocolate, melted
- 300g almond meal
- 100g walnuts, finely chopped
- 2 tbsp coconut oil
- 1-2 tbsp maple syrup or honey, to taste
For the Nice Cream filling
- 6 very ripe bananas, peeled and sliced
- 3 tbsp Dutch Process cocoa powder
- ½ cup almond milk
- 1 tsp vanilla extract
- 1-2 tbsp maple syrup or honey, to taste
Make the base. Combine the ingredients in a large mixing bowl to form a sticky, pliable dough. Press the mixture into a greased 22 cm fluted tart pan to form a 5mm-thick crust. Cover with cling-wrap and place in the freezer to chill while you make the filling.
Make the filling. It couldn’t be easier. Simply place the ingredients into a blender and blitz until smooth and the consistency of thick cream. You may need to add a little more milk to adjust. Fill the tart case with the mixture, then return to the freezer for 1 hour or until ready to serve. Divide any excess “nice” cream mix among ice-block/ popsicle moulds to form delicious icy treats for another time.
When serving, carefully remove the tart from the pan and allow to sit at room temperature to soften before slicing. This tart tastes great with a dollop of whipped cream!
I’m keen to know what you think of this recipe so be sure to leave me a message in the comments section below.
Happy cooking and keep smiling,