Everyday cooking

Roasted Stuffed tomatoes and peppers

Dream recipe for St Patrick’s Day! Roasted stuffed tomatoes and peppers filled with couscous, sundried tomatoes, Violife Greek White and Grated. Perfect!

Cooking time40 minutes
Prep time15 minutes
Servings5 portions

Lunch

Dinner

Main

Greek

recipe image Roasted Stuffed tomatoes and peppers

INGREDIENTS
DIRECTIONS

FOR THE CRUST:

150 g roasted cashews
50 g shredded unsweetened coconut
150 g soft dates, pitted
1 vanilla bean
25 g cacao nibs

FOR THE FILLING:

200 g Violife Original flavour Creamy
200 g salted roasted cashews
220 ml canned coconut milk
75 ml coconut oil
40 g cocoa powder
8 whole dates pits removed
2 tbsp vanilla extract

Line 6 mini muffins tins.
In a food processor, add all of the ingredients for the crust and pulse until finely chopped and combined.
Press 1 tablespoon of the dough into each muffin tin, using your finger to press the dough up the sides. Repeat with the remaining dough. Place muffin tin in the freezer for 15 minutes.
Add the ingredients for the filling into the same food processor and blend until smooth, thick and very creamy, about 10 minutes.
Remove the muffin shells from the freezer and fill with the chocolate fudge.