I will only ever blog about recipes I feel truly passionate about or that friends & family have expressed how superb it is.
OMG, this is definitely one of those recipes……… it is seriously yummy!
It is super healthy; to me that means sugar, dairy and gluten free.
I mixed labneh (see foot note), melted chocolate, crushed unsalted pistachio nuts & dried cranberries. I am Anglo-Iraqi so experimenting with labneh is very familiar to me.
Baking tin 10in x 5.5in, lightly greased and lined bottom and sides with baking paper. It is important you add the sides so you can lift the slice from the tin.
- 90ml labneh (see foot note)
- 300g organic good quality 85% dark chocolate, finely chopped
- 80g shelled unsalted pistachios, finely chopped
- 75g dried cranberries, finely chopped
- Raw coconut oil to grease the baking tin
Melt the chocolate over a bain-marie until it is melted. When this has cooled a little, add the labneh and give it a good mix. Fold in the pistachios & cranberries. Pour into a tin, smooth the top of the mixture with a palette knife and leave in the fridge, covered for 2-3 hours or until firm. Remove the slice from the tin and bring to room temperature. You can decorate it with raw cocoa powder or I used freeze dried strawberries that I got from a supermarket. It’s ready to share and enjoy….!
How to make Labneh: I have been straining sheep’s yogurt to make labneh for a long time as it is so easy. I use labneh in recipes as an alternative to cream (single or double). I strain the yogurt with a muslin. The strainer has a fine lining that, allows the liquid whey to flow from the yogurt leaving a thick silky white yogurt cream – perfect for spreading, rolling, and blending. You don’t need any “special” strainer to do this.
- 1 muslin (see below)
- 2 teaspoons Himalayan pink salt
- 2 tubs of sheep’s yogurt (Sheep’s yogurt is perfect but if you can’t find this then goats yogurt will be fine too) but you will not use all of it (leave the rest in fridge and use as cream cheese – seriously yummy on toast!)
- glass bowl
- fine sieve
Put the sieve over the bowl and line in the inside of the sieve with the muslin making sure it is evenly covered. Tip the yogurt into the muslin, add 2 teaspoons of salt and mix well. Tie the four ends of the muslin together and hang over a tap with the bowl underneath to catch the liquid whey or leave the assembled bowl in the fridge overnight. I tend to hang the strainer in our utility room since I don’t use the tap there that often. Ideally you want to find some place that is out of the way.
The next day, very gently squeeze out any excess liquid; discard liquid in bowl and yogurt will be lovely, thick and resembl soft cheese.
If you have any problems please do drop me a line or just write to say how yummy it was!
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Recipe by Satya Yoga Oxford at http://www.satyayoga.co.uk/2016/raw-pistachio-dried-cranberry-slice/