This delicious no-bake pudding is hard to resist, and easy for the kids to make mummy and daddy for Valentine’s Day or just something quick to whip up for whoever you love!
Versatile enough to be served either at breakfast or as a pudding, these hearts are a sweet yet healthy treat full of nutty protein, calcium and magnesium – what’s not to love? Serve up all-year round as the best crowd-pleasing sweet treat at a lunch or supper party or children’s birthday party.
Naturally gluten-free & raw, with vegan options.
- 150 g Dates (pitted)
- 115 g Pecan Nuts
- 45 g Desiccated Coconut
- pinch Salt
- 2 tbsp Mascarpone Cheese
- 0.5 tsp Vanilla Extract
- 1 tsp Maple Syrup
- 4 Strawberries
- 16 Blueberries
- 16 Raspberries
- 4 Fresh Mint Leaves (optional for decoration)
- If your dates are soft there is no need to soak them, however if they are a little hard and dry then place them in a bowl of warm water to soak for 30 minutes. Ensure the stone is removed.
- Place the pecan nuts, dates, desiccated coconut and pinch of salt in a food processer and whizz up the ingredients until they are all broken down and a dough ball starts to form. The finer the bases, the better so whizz up well for at least a minute!
- Split the dough into 4 equal portions and then press each into the base of your heart-shaped tins. If you don’t have tins, you can roll the dough out until it is about 1cm thick and cut around a drawn paper heart.
- Put the heart bases in the fridge to chill for at least 30 minutes.
- Mix the mascarpone cheese with the vanilla extract and the maple syrup to make a thick cheesecake-style topping.
- Remove the heart shaped bases from the fridge and remove from tin but serve on the base. Place the base on a plate and spoon over two tablespoons of the mixture over the heart and then gently sprinkle on the berries and a little sprig of mint if you have this to hand.
- I recommend you these heart-shaped mini cake moulds for this recipe (or similar) with easy-release bases. You can also use a medium-sized round or heart cake tin to make one pudding that you can slice up.
- Stores in the fridge for up to 3 days.
- Dairy-free & Vegan: Use coconut yoghurt instead of mascarpone cheese
- Nut-free: Sub the pecan nuts for oats or sesame seeds/tahini.
- Coconut-free: switch the desiccated coconut for hulled hemp seeds.