Make, Meal, 2016-02-01

I’m all about double-standards when it comes to desserts: I’ll have the cake, eat it and convince myself I’m doing a good thing too. This type of connivery however requires some basic guideline explanation.

Rule no. 1: always choose unrefined vs. refined when it comes to sugar and flour. Unrefined flours feature a number of B-vitamins and other nutritional benefits, and will impart a richer flavour on your dessert (as will raw cane sugar or maple syrup by the way).

Rule no. 2: choose healthy fats such as coconut oil or cocoa butter. Essential fatty acids help maintain healthy skin, brain, nails etc. Meaning everyone should include them in their diet on a regular basis.

And no. 3: if you can somehow sneak in some protein and/or superfood along the way, you deserve to eat your dessert with a smug face. The following recipe is one such example: rich in flavor and arguably good-for-you (coffee has antioxidants, right?), making it a very agreeable early-year candidate. N’est-ce pas?

A note on the ingredients: Yannoh is a powder made of roasted grains, like barley, and used in stead of coffee. I prefer using Yannoh in the base both because I’m avoiding caffeine and really like the taste.

Medjool dates are a rather big, plump variety of dates. They’re rich in iron, potassium and other minerals. Make sure to buy soft medjools for this recipe.

Recipe is adapted from my favorite cooking book: Pure Vegan.

Makes 3 portions


How to make it

1. Blend all the pudding ingredients save the coconut oil in a high-speed blender until just blended (approximately 10-15 seconds), being careful not to overblend. Only then add the melted (!) coconut oil and pulse a couple more times to incorporate.

2. Pour in little glass ramekins and refrigerate for 2 hours or more, depending on how much time you’ve got.


3. While your pudding firms up, brew 2 cups of coffee or Yannoh and pour in a metal bowl with 1 small tsp sugar and the (slightly crushed) cardamom pods out powder. Meanwhile, cut open one side of the dates to de-pit them. Close them up by pressing the sides together again and place them in the coffee. Add 2 Tbsp (or more, no one’s looking) of your favorite liquor, then set aside.

4. Once your pudding is set, assemble by topping each ramekin with 3 dates and 4 Tbsp of the espresso liquor. For aesthetic reasons, you will want to take the skin off the dates if they’re peeling. If like me you’ve given up on your new year’s resolutions, crush some speculoos on top et bon appétit.