For Valentines Day I wanted to create a dessert that was indulgent and tasty enough to compete with the most sugar and cream laden dessert while still being “healthy”. When I say healthy I don’t mean that you should be having these as part of your five-a-day! I mean that as opposed to just being empty calories they have a range of nutritional benefits and as an occasional treat aren’t bad for you.
|Nothing ever gets eaten without getting photographed…I eat most meals cold…;P|
Tart Base (makes 10 bases):
1 2/3 cup almond flour (ground almonds)
1/3 cup cocoa powder
1/3 cup coconut sugar
1 tablespoon coconut oil (melted)
Filling (fills 8 cups):
100g dark chocolate (70%)
1/2 cup coconut cream (to get this leave a can of full-fat coconut milk in the fridge overnight. A hard cream will form on the top of the can – scoop this out. There will be water left in the other half of the can which I have another recipe for so it doesn’t go to waste).
2 1/2 tablespoons maple syrup
1/2 teaspoon vanilla extract
tiny pinch sea salt (about 5 grains)
1. Preheat the oven to 160C.
2. Cut a few long thin strips of parchment paper and place in bun tray as in photo (this makes it easier to remove the bases when cooked).
3. To make the base, mix together the almond flour, cocoa powder and coconut sugar.
4. Add in the egg and melted coconut oil and mix (don’t melt oil in microwave as I find it tends to spark from some reason…instead put oil in a ramekin and then place that in a bowl of hot water).
5. Scoop out small balls of the pastry mix and press into a bun tray making sure that you spread the pastry high up the sides of the tray to make a bun case shape. I like to keep the pastry thin enough but no so thin that there are holes or cracks in it as the filling will just seep out.
6. Place in the preheated oven on the middle shelf for about 10 minutes (keeping an eye on them near the end so they don’t burn).
7. When they are done remove from the oven. Take the bases out of the tin and leave to cool on a wire rack.
1. Cut up the chocolate – cutting diagonally helps break it up into thin shards which melt easier.
2. Mix the chocolate with the coconut cream.
3. Heat this in a saucepan on a low heat until the chocolate melts but don’t allow to bubble.
4. Remove from the heat and stir in the maple syrup and vanilla extract.
5. Pour the mixture into the cooled bases.
6. Leave to set in the fridge for a few hours or overnight.
7. Top with fresh strawberries.
Depending on how thick or thin you make the bases you might have one or two leftover like I did so I filled these ones with a strawberry and maple syrup coconut cream filling.
To make these just whisk 1/4 cup coconut cream (leftover from above) with 1 teaspoon maple syrup in the same way you make normal cream. Spoon in the bases and top with fruit and some grated chocolate.