Today’s guest blogger is Medha from Farm on Plate. I first discovered her blog back in October of last year and as she will share shortly, I was smitten from the get-go. With the plethora of food blogs out there, she still manages to offer something different. First of all, her photography is outright fantastic. Look at these pics, they are brilliant, right? More importantly though, she shares some incredible stories about her life and all that she has learned and discovered along the way. In other words, Farm on Plate is more than just a pretty, it actually has some substance to it which I really appreciate. I’m just going to shut up now and let Medha take the stage because I’m not sure I could ever do her work justice, and surely not in a single intro paragraph.
When I started my blog farmonplate.com last fall, I felt like it was my first day at a new school. No one knew who I was and I had no friends. I was very nervous how I was going to fit in. All I needed was a smile or a hello letting me know that I was okay, that I belonged here. That first friend, someone who smiles and says hello to you, leaves a mark on your soul. In that moment, that person seems like your own guardian angel.
Mallory was the first one to walk up to me and say hello on my first day at school! Well, I actually got an email from her, but the emotions I felt were exactly the same. The fact that she took the time to tell me I was doing okay, that I shouldn’t self doubt, tells a lot about who Mallory is as a person.
Here is a short version of that email Mallory had sent to me last fall:
“I came across your blog this morning and I just wanted to let you know how impressed I was (and still am) with the content of your site. Nowadays, food blogs are nothing new. I tell people that I have one and it hardly evokes a reaction anymore. But finding a blogger that actually cares about food, now that is another story. Coming across Farm on Plate this morning was really refreshing. You mentioned in your tweet about being full of self doubt and I will be the first to say that you don’t fit the “food blog” stereotype. But don’t let that cause you to question whether or not you are doing the right thing. I think what you are doing is truly passionate and inspired.
You clearly care about food; good food and that comes across in your writing, recipes and pictures. And hey, if you are ever in Calgary, feel free to look me up and I can show you around our food scene. – Mallory”
Mallory, I want you to know that your friendship means a lot to me! May be its because you like chocolate, but you definitely add to the sweetness in the world! When Mallory asked me to a guest post for her blog, I knew I had to use chocolate. I wanted to make something that was decadent but healthy and simple to make. This vegan and gluten free dark chocolate tart takes less than 30 minutes to make, leaving you plenty of time socialize and chat with your friends!
Dark Chocolate Tart - A Guest Post from Farm on Plate
Recipe type: vegan, gluten free, dessert
- 2 cups raw almonds
- 15 dates – pitted
- ¼ cup coconut flakes
- ¼ cup hemp seeds
- 1½ tbsp coconut oil
- pinch of salt
- 6 oz good quality dark chocolate, I have used 70% dark
- 1 cup coconut milk unsweetened - cold refrigerated
- 1 tsp vanilla bean pastee
- To make the crust:
- Place almonds, dates, coconut flakes, hemp seeds, sea salt and coconut oil in food processor. Pulse until chopped, to chunky/sticky mixture. Add couple of tbsp of cold water if needed. Place mixture in a springform pan, you can also use regular cake pan covered with saran wrap. Flatten out with your fingers or back of a spoon.
- To make the filling:
- Melt chopped chocolate in a double boiler (heatproof bowl set over saucepan of simmering water). Stir occasionally until chocolate melts. Remove from heat and let cool slightly.
- In another bowl, mix vanilla bean paste and coconut milk. Now add melted chocolate and mix well with spatula. Use a hand mixer on lower speed and beat the mixture for 3 to 4 minutes. Pour the mixture over the crust and tap the pan gently on the counter to release any air bubbles. Put the pan in the freezer for at least an hour to set. Before serving, take the pan out of the freezer and thaw for 15 minutes. Top the tart with your choice of fresh fruit or berries before serving.