Ingredients
For the nut crust
- 100g almonds
- 100g hazelnuts
- 20g sugar
- ¼ tsp salt
- 35g extra virgin olive oil
- 1 large egg yolk
For the ‘cheesecake’ filling
- 100g dark chocolate, chopped
- 300g silken tofu
- 2 tsp orange zest
- 5ml orange juice
- 10g strawberry jam
To garnish
- Strawberries
- Blueberries
- Raspberries
- Roasted hazelnuts
- Icing sugar
Method
- Preheat oven to 165°C and lightly grease a 7-inch pie tray.
- Blend nuts, sugar, salt in a food processor until nuts are finely ground.
- Add oil and yolk. Pulse until fully combined.
- Press mixture into the bottom and up the sides of the pie tray.
- Bake for 12-15 minutes (to par-bake) or 17-20 minutes (to fully bake).
- Set aside to cool. Crust will harden as it cools. While the crust is cooling down, make the filling.
- Melt the chocolate by placing chocolate in a microwave safe bowl for a minute on low power, then stir for 20-30 seconds until chocolate is melted. Alternatively, use a double boiler to melt chocolate on the stove.
- Place silken tofu, orange zest, jam, orange juice and chocolate in a food processor and blend until smooth like mousse consistency. Test sweetness and add more jam if needed.
- Pour chocolate mixture onto the nut crust, flatten the surface and refrigerate overnight or at least 2 hours.
- Before serving, garnish with berries and roasted hazelnuts, and dust with icing sugar.
Credit
Recipe developed by Sarah Leung and Amanda Wong for Nuts for Life.
Nutrients per serve |
Energy |
1,259kJ |
Protein |
7.8g |
Fat |
25.7g |
Saturated fat |
5.3g |
Carbohydrate |
10.4g |
Sugars |
8.2g |
Dietary fibre |
4.7g |
Sodium |
75mg |