My husband’s favorite travel destination is Scotland, and he continually raves about the Gleneagles, a magnificent French Chateaux set amid rolling hills in the heart of Scotland. With 232 rooms, 26 luxury suites, three championship golf courses, an ESPA spa and four restaurants, including Scotland’s only two Michelin stars in Scotland, I can see why. This Scotland destination is on my bucket list, but for now, I am thrilled to share this decadent Guiltless Chocolate Ganache Tart. This healthy recipes is made with raw Cacao and courtesy of Louise Westra, Naturopath at ESPA Life at Gleneagles Hotel. As summer (and swimsuit season) approaches, it is possible to eat right while still satisfying your chocolate cravings. It is going on our Mother’s day menu!
Proving that Scotland cuisine extends far beyond the stereotype of haggis and whisky, the luxurious Gleneagles (just a 1-hour drive from Edinburgh and Glasgow) serves up healthy, tempting cuisine at its ESPA Life wellness center. ESPA Life is home to a hand-picked team of alternative health and fitness specialists, offering personal programs to optimize guests’ wellbeing and vitality.
Guiltless Chocolate Ganache Tart
15 minutes, *6 hour soak time extra
For the Filling:
For the base: 3 cups pecans or almonds
1 tsp pink Himalayan salt (or any other good-quality salt)
11/4 cups medjool dates
For the filling:
4 medium sized ripe avocados
2/3 cup virgin coconut oil
2 vanilla pods, seeds only; or equivalent vanilla paste
13/4 cups raw cacao powder
Agave nectar to taste
1. Soak almonds or pecans nuts for 6 hours. Drain water and blend in a food processor (The soaking releases the enzyme inhibitors and makes them easier to digest). Pecans are softer to work with however almonds are just as delicious. Add the salt and medjool dates and blend until you have a “dough,” or until the mix forms a ball.
2. Press this mixture into the bottom of a mold. Leave to harden in the freezer until you are ready to pour on the filling.
3. For the filling, blend everything together until smooth, then pour onto the base.