This recipe is sweetened with yacon syrup -- this low glycemic sweetener is derived from the yacon plant. Yacon is high in fructooligosacharides (FOS), a form of fructose which is lower in sugar in other and is in fact, a pre-biotic.
Begin with the pudding, as it will need a chance to cool.
Pudding Ingredients:
1 14 oz can of coconut milk (not lite)
1 pinch celtic sea salt
2 tbsp arrowroot powder
5 tbsp agave nectar
1 tbsp vanilla extract
1 c. dark chocolate chips(73% cacao)
1. In a saucepan, heat coconut milk and salt over medium heat
2. Sift the arrowroot powder into the pot, then whisk vigorously by hand or with a hand blender for 2 minutes
3. whisk in agave and vanilla
4. Remove from heat and let stand for 5 minutes; add chocolate, stirring vigorously until melted
5. Chill for half an hour, until cool
Crust ingredients:
1 1/2 c. peanuts, roasted
1/4 tsp celtic sea salt
1/4 tsp baking soda
2 tbsp grapeseed oil
2 tbsp yacon syrup
1. Grind the peanuts in a food processor for a fine meal (make a crunchy meal for a crunchier crust)
2. Pulse in the salt and baking soda
3. Pulse in the grapeseed oil and yacon syrup and continue pulsing until the dough is formed
4. Remove dough from food processor and press into a 9 inch tart pan
5. Bake at 350 degrees for 8 minutes, until fragrant and golden brown
6. Cool, then fill shell with chocolate pudding
7. Serve
This recipe has been taken from Elana's Pantry, a recipe blog by Elana Amsterdam.
