Susan Jane White is one of our foodie crushes, mainly because she makes adding milled chia seeds to things fun and tasty. She’s also very much dead on and her new cookbook The Virtuous Tart is a celebration of healthy sweet treats AKA The Dream. If you’re trying to cut down on wheat, dairy and cane sugar when it comes to tea time snacking, make this your new bible. We tried out some peanut cookies last weekend with guests stealing some for the journey home results. If her rather amazing sounding chia and coconut cream victoria sponge sounds a little bit too ambitious for you, this hot cocoa?brew will convert you quickly enough.
The Virtuous Tart is in shops now. Buy it here.
Susan writes, “The cacao bean grows from a tree. And trees are plants. So chocolate is basically salad, right?” We say, “Lets agree on that…”
2 cups (500ml) unsweetened plant-based milk
2 tablespoons cacao or cocoa powder
2 tablespoons hazelnut butter
1 tablespoon coconut sugar or 2 teaspoons date syrup
Step1: Using a high-powered blender, whizz all the ingredients until foamy. Sounds like a pain in the arse, but it’s the key step.
Step 2: Transfer to a mini saucepan and gently warm to your preferred temperature.
Step 3: Run the blender jug under water to clean it, because if you forget, it’s much harder to scrub later.
Step 4: Pour into two mugs, four dainty cups or six espresso glasses. Kick back with your favourite friends and Fats Waller – or whatever makes your tail wag.
This gorgeous recipe was extracted from The Virtuous Tart by Susan Jane White (Approximately €29, out now)