Modern Louise Cake Dessert

Back in April I joined a Facebook group called Eat More Plants created by Alison’s Pantry. The aim of the Facebook page is to get kiwis to eat more plant based foods by completing recipe challenges each week and uploading a picture of your creation to be in with a chance to win a prize. I created this Modern Louise Cake Dessert recipe using Kelly Gibney’s nut base recipe which was posted as a challenge on the Eat More Plants Facebook page. Nuts are a great source of protein and contain lots of vitamins and minerals which are essential for our overall health.

Ingredients:
Nut Base –
– 100g dates
– 1 ½ C ground almonds
– 1 T chia seeds
– a pinch of salt
– ½ C walnuts
– ½ C hazelnuts
Topping –
– ½ C strawberry jam (or flavour of your choice)
– 1 C raspberries (defrosted or fresh)
– 2 egg whites
– ¼ C caster sugar
– 1 C coconut

Method:
1. Preheat oven to 165 °C.
2. Place the dates in a bowl and cover with boiling water. Leave for 10 minutes then drain well.
3. Combine ground almonds, chia seeds, salt, walnuts and hazelnuts in a food processor. Blend to a fine crumb. Add dates and blend until well combined.
4. Use the back of a spoon to press the mixture into a well-greased tart dish.
5. Bake for 10-15 minutes until lightly golden.
6. To make the topping beat the egg whites in a bowl until they form stiff peaks. Add the sugar a little at a time; continue to beat until the mixture is thick and glossy. Gently fold in the coconut.
7. Spread the strawberry jam over the prepared base then spread coconut topping over and bake for 15-20 minutes. Cool in the tin then remove and cut into squares.