Bacon and Cabbage Frittata paint

This totally ‘delish’ torte made its debut at our last staff Christmas party – and won the hearts and taste buds of the IINH team. It’s very simple to make and works with all dietary choices. I dedicate this gorgeous dessert to Maria, our 1st year coordinator. After just one mouthful she said ‘Maggie, we must have this recipe’. Better late than never! Happy Valentine’s day everyone!  

Serves 6-8  

Torte Base

  • 15g desiccated coconut
  • 20g cashew nuts
  • 50g roasted hazelnuts
  • ½ tbsp cacao powder or dark cocoa powder
  • 90g Medjool dates (pitted weight), roughly chopped 
  • ½  tbsp coconut oil, melted
  • ½ tsp vanilla extract

Filling

  • 5 Medjool dates (70g pitted weight) + 200 ml boiling water
  • 1 small avocado (70g flesh weight)
  • 1 blood orange, zest and juice (80ml)
  • 80g dark chocolate, melted (70%)
  • 10g coconut oil
  • 30g hazelnuts, roughly chopped

Balsamic Cherry Syrup

  • 250g cherries + 1 tbsp water
  • 1 tbsp balsamic vinegar 
  • Gluten Free

  • Dairy Free
  • Vegetarian

  • Vegan

  • Diabetic Friendly

  • Low GI

  • Raw

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Method Base

  1. Lightly oil a mini muffin tray (best with loose base). Remove any excess oil with kitchen paper. Line the sides with parchment paper.
  2. In a food processor blend desiccated coconut, cashew nuts, hazelnuts and cacao powder to a crumble. Add chopped dates and pulse lightly. Add coconut oil and vanilla extract and mix until crumble starts coming together as a dough. (Do not over mix).
  3. Spoon 1 tbsp mixture into each muffin case and press firmly into the base.
  4. Place in fridge to set for 45 min-1hr.

Method Filling

  • Soak pitted and chopped dates in boiling water, leave to soften and cool.
  • Blend all above ingredients including water in a high-powered blender until really smooth.
  • Spoon 2 tbsp of mixture onto each torte base and refrigerate for 1-2 hours or overnight.
  • Remove tortes from tins and serve with balsamic cherry syrup.

Method Balsamic Cherry Syrup

  • Place cherries in a small saucepan with water and balsamic vinegar. Simmer gently for 5-10 minutes on low heat until cherries have slightly burst skins. Remove from heat and leave to cool before spooning over the chocolate torte. 

Maggie's Tips

  • If blood oranges not available normal oranges will suffice.
  • Vary nuts, but roasting them adds a lovely depth of flavour. My hazelnuts come pre roasted from Lino @ https://www.olivierisfineitalianfoods.com They are AMAZING!
  • Don’t like orange flavouring? Use vanilla extract instead, along with coffee liqueur or Bailey’s almond cream