I was recently sent a few recipes from a new cook book by Nicole Joy called ‘Why it’s perfectly acceptable to eat dessert for breakfast’.
There’s a few things that appeal to me about this book. All the dishes are dairy and gluten free, there is no added sugar and the recipes I’ve seen look relatively simple. Also, the title alone gets me – who doesn’t want sweets for breakfast?!
Due to bad planning, when I started making this slice I realised my loaf tin was at Ma’s so I used two slightly smaller disposable tins instead. This meant that the strawberries poked out a bit on the top giving it a pretty, almost Christmassy, look.
As with most of my makings, I took the slice to the office to try out on my work pals and was pretty chuffed with the positive response. I will certainly be making this guilt-free treat for the family over the festive season.
You could easily veganise this treat by using agave instead of honey.
- 1½ cups almonds
- ¼ cup shredded coconut
- 8 Medjool dates, pitted
- 8 large strawberries, halved
- ½ cup coconut butter
- 1 Tbs coconut oil
- 1 Tbs honey
- 1 tsp vanilla extract
- Line a small tray with baking paper and set aside. Process almonds and coconut until crumbly. Add dates, one at a time and process till no large chunks remain. Pinch the mixture together between your fingers - if it holds its shape, it's the right consistency. If not, add 1 Tbs cold water at a time until the desired consistency is achieved. Press mixture evenly into the prepared tray and cover the base with strawberry halves. Place in the freezer while you prepare the fudge.
- Choose a small saucepan and a stainless steel bowl that will sit comfortably over the top (or a double boiler if you have one). Melt the coconut butter over low heat, then add the coconut oil. Once completely melted, take off heat and whisk in honey and vanilla. Whisk vigorously! (a fork just won't cut it here, otherwise the coconut oil will not combine with the ingredients). Taste. Sweet enough? Adjust if desired.
- Remove prepared base from the freezer and evenly pour fudge mixture on top. Place in the fridge for 2 hours or until firm to touch.
Eat Dessert for Breakfast has recipes by Nicole Joy and is photographed by Mindi Cookie and styled by Lyndel Miller.
vegeTARAian received excerpts of ‘Why it’s perfectly acceptable to eat dessert for breakfast’ by Nicole Miller for editorial consideration.