During my trip to London this past summer, I had the pleasure of trying Ella Mills’ deli, Deliciously Ella. It was by far the best meal I had during that trip. I remember it was raining on our last day there and we really wanted something hearty and healthy. I had the beans and lentil chilli with cornbread and slaw and I just couldn’t believe it was vegan.
When I got back to Toronto, I just had to share some of her recipes on House & Home Magazine’s website. I got in touch with her publicist and she made it happen. (You can check out my interview with Ella, here.)
Ella just released her third cookbook earlier this week called Natural Feasts: 100+ Healthy, Plant-Based Recipes To Share And Enjoy With Friends And Family, and I cannot wait to try all her recipes, especially the desserts. If you don’t have the cookbook already, I highly suggest you get it. Until then, try her Chocolate-Orange Tart recipe!
For The Base
- 2 tablespoons coconut oil, plus more for the pan
- 1 cup almonds
- 2 tablespoons raw cacao powder
- 5 ounces medjool dates, pitted
- Finely grated zest of 1 unwaxed orange, plus juice of 1⁄2 orange
- Pinch of salt
- 1 tablespoon maple syrup
For The Middle Layer
- 2 avocados
- 4 heaping tablespoons raw cacao powder
- 1⁄4 cup date syrup
- 2 tablespoons coconut oil
- 2 tablespoons honey
- 2 tablespoons peanut or almond butter
- Finely grated zest and juice of 2 unwaxed oranges
- Pinch of salt
- Finely grated zest of 1⁄2 unwaxed orange
- Pinch of flaky sea salt
- Oil an 8-inch springform pan with coconut oil, or line it with parchment paper.
- Make the base. Start by blitzing the almonds in a food processor until they form a chunky flour, then add all the other ingredients (not forgetting the 2 tablespoons of coconut oil) and blend until a sticky mixture forms. Use a spatula to firmly press the mixture down into the prepared pan. Place in the freezer for 30 minutes to set the tart base.
- Meanwhile, make the middle layer. Scoop the avocado flesh into a food processor. Add the other ingredients and blend until a smooth, creamy, mousse-like mixture forms.
- Pour it over the base, then return to the freezer for 1 hour to set. Take it out about 15 minutes before serving.
- Grate the orange zest over the top and sprinkle with a few flakes of sea salt.
- Store any leftovers in the freezer.