Lemon Coconut Panna Cotta Tarts

A light and refreshing dessert or treat … this recipe does have three stages, but it is way simpler than it appears and probably only takes about 30 minutes to make!

panna cotta polaroid

INGREDIENTS

Base

  • 1 ½ cups of desiccated coconut
  • ½ cup ground almonds
  • ½ cup of dates (soaked)
  • 1 Tbsp rice syrup
  • 1 tsp vanilla extract
  • 1 Tbsp Coconut Oil

Coconut Custard

  • 1 cup coconut cream
  • 1 cup of coconut water
  • 1 Tbsp rice syrup
  • 1 tsp vanilla extract
  • 2 Tbsp gelatin
  • 1 1/2 Tbsp water

Lemon Custard

  • 2 cups of lemon juice
  • 2-3 Tbsp rice syrup
  • 1 Tbsp cornflour
  • 1 Egg yolk
  • 1 1/2 Tbsp gelatin
  • 2 Tbsp water

METHOD

Base:

  • Blend base ingredients in the food processor
  • Divide mixture between cupcake cases or into muffin tins and press firm

Coconut filling:

  • In a small cup, mix together gelatin and water and leave to absorb/swell

 

  • In a medium sized saucepan, mix together and bring to a boil:
  • Coconut cream
  • Coconut water
  • Rice syrup
  • Vanilla extract
  • Turn down the heat and mix in the gelatin you prepared earlier. Once completely dissolved, remove from heat
  • Pour mixture on top of the base, dividing evenly between cupcake cases
  • Place in the fridge until set

 

Lemon filling:

  • In a small cup, mix together gelatin and water and leave to absorb/swell

 

  • In a medium saucepan, whisk together cornflour and lemon juice
  • Add rice syrup and egg yolk and whisk
  • Bring the mixture to boil, then reduce heat and add the gelatin. Mix thoroughly
  • Remove from heat and allow to cool until luke warm
  • Add the lemon mixture on top of the coconut, which should be set by now
  • Place tarts back into the fridge for 2-3 hours until set.

lemoncoconut  tart edit

No-Bake Pumpkin Tarts

Although “pumpkin pie” has a distinctly ‘autumn’ and ‘American’ feel, these no-bake pumpkin tarts are a cool mix of sweet and spicy, perfect for all occasions! They certainly were a winner at our kiwi dinner table!

Ingredients:

Base:

1 cup walnuts
1/4 cup shredded coconut
2 tablespoons rice malt syrup
1 tablespoon coconut oil, melted
1/4 teaspoon salt

Filling:

1 cup pumpkin puree
1/4 cup thick coconut cream (I like Kara)
1/4 cup virgin coconut oil, melted
1 tsp Stevia (or more, to taste … May also use maple or brown rice syrup)
1 teaspoon vanilla
2 teaspoon cinnamon, 1 tsp mixed spice
1/4 teaspoon ground ginger

Method:

Base:

  • Put the walnuts and shredded coconut in a food processor and blend until fine.
  • Add the stevia and coconut oil, then blend again until just mixed
  • Spoon the mix evenly into 8 cupcake or muffin tins (I use silicone ones) and press down to form a crust in each cup
  • Place in fridge to set

Filling:

  • Combine all of the ingredients in a blender, and blend until smooth and creamy.
  • Remove the bases from the fridge, and pour the batter evenly into the 8 cups.
  • Return to the fridge to set for about 4-6 hours.

Pumpkin tarts

Avocado Lime Mousse cake

This is the second avocado lime tart I have posted! But I think this one is my fav…based on Nadia Lim’s recipe is so light and creamy it just slides down … piece after piece! Enjoy!

avo-lime-mousse-cake

INGREDIENTS

Base

ground almonds 140g

desiccated coconut ¾ cup

1-2 tsp of Stevia (for sugar free), otherwise 1 Tablespoon rice syrup or honey

salt good pinch

coconut oil or butter 5 tablespoons melted

Filling

avocados flesh from 5 medium firm ripe

lime juice (freshly squeezed) 1 cup

limes finely grated zest of 2

salt good pinch

coconut cream 1 cup

vanilla essence or paste 2 teaspoons

stevia (to taste) for sugar free, or brown rice syrup or Maple 3/4 cup

cold water 2 tablespoons

boiling water 3 tablespoons

gelatine powder 2 tablespoons

METHOD

Preheat oven to 160 degC

  • Place all base ingredients in a food processor and blitz until well combined and crumbly. The mixture should hold together well when pinched together.
  • Lightly grease and line the base and sides of an 20cm round spring-form cake tin with baking-paper and tip in the base mixture. Press mixture down firmly and evenly with the back of a spoon (cup cake trays work well also!) Bake for 10-15 minutes until lightly browned, then set aside to cool completely in the fridge.
  • To make the filling, place all the ingredients, except the gelatine and water, in a food processor and blend until the mixture is smooth. Taste the mixture and add more sweetener, lime juice or zest or vanilla to your taste buds if necessary.
  • Mix gelatine powder with cold water and leave to swell for a few minutes. Add boiling water and mix well to completely dissolve the gelatine (make sure there are no little lumps!). Add dissolved gelatine mixture to the food processor and blend with avocado mixture until very smooth and well incorporated.
  • Remove cake tin from fridge and pour filling over the base. Cover with a plate or clingfilm, and return to the fridge to set for at least 4-5 hours or overnight.

To serve, carefully run a knife between the tin and the cake to loosen, then push base of tin up and carefully transfer cheesecake to a plate. Drizzle with raspberry and passion fruit coulis all over.

Chocolate Coconut Ice Cream

This recipe is from Sarah Wilson’s “I Quit Sugar” book…

choc icecream 3

Yum! I love ice cream and this is a sugar free alternative that totally does it for me. Lovely smooth chocolate flavour and not a bad texture either!

Ice Cream

Ingredients

  • 400ml full fat coconut cream (refrigerated)
  • 1/2 cup raw cacao powder
  • 1/4 cup rice malt syrup
  • 1/2 tsp vanilla powder or similar

Method

  • With the coconut cream, just pour in the thick cream from the tops ¾ of the tin. Leave the bottom ¼ of clear liquid.

Put all of the ingredients in a food processor or blender. Something about mixing it in the mixer and aerating it seems to make it less icy when it freezes.

Sauce

I create a nice little chocolate sauce by melting together a couple of tablespoons of coconut oil, natural sweetener (rice syrup, maple syrup, honey or a combination of both), cocoa and vanilla. You can also had a little corn flour for a smoother fudge like consistency.

coconut ice cream log

Pumpkin & Yoghurt Cake

Pumpkin & Yoghurt Cake

This is less of a cake and more of a tart or cheesecake in consistency. If you are a fan of pumpkin pie then you’ll certainly enjoy this one. I recommend a slice with a dob of whipped cream or greek yoghurt, topped with a splash of maple syrup!

Pumpkin yoghurt (f)

Ingredients

Crust

  • 1/2 cup ground walnuts (or nut of your choice)
  • 1/2 cup almond meal
  • 1/2 cup of desiccated coconut
  • 4 tablespoons coconut oil, melted
  • 1 egg
  • A sprinkle of stevia (or sweetener of your choice)

 

Filling

  • 300 g cooked pumpkin
  • 300 g plain unsweetened Greek yoghurt
  • 2 eggs
  • 1-2 tsp stevia (taste for sweetness)/ or maple syrup or honey
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Method:

1. Cut the pumpkin into large chunks and steam them until soft.

2. Blend base ingredients in a food processor then press it onto the bottom of a 7-inch springform pan (or I like to divide between cupcake tins)

3. Place in freezer to set

4. Preheat oven to 180°C.

5. In the food processor, blend cooked pumpkin, yoghurt, eggs, sweetener, vanilla, cinnamon and nutmeg and process until it is well blended.

6. Pour the mixture in the spring-form pan.

7. Bake for 40 – 50 minutes. It might look a little too soft, but it will be set.

8. Cool and refrigerate overnight or for several hours.

9. Slice, serve and enjoy!

Pumpkin yoghurt (2) F

 

Tangy Lemon Curd & Yoghurt

Tangy Lemon Curd (Sugar Free!)

I love the Puhoi  or Piako Lemon Curd Yoghurt – almost anything with “lemon curd” in the name gets my taste buds going. But the amount of sugar in that stuff is deceptive! So I set about finding a sugar free recipe for lemon curd and I found one! Add this to some extra thick unsweetened Greek yoghurt and you have a delicious guilt free treat or dessert!

Lemon Curd & Yoghurt-final

Ingredients

  • 3 large eggs
  • 1/4 -1/3 cup of honey (these days I use Brown Rice Syrup for a fructose free version)
  • Grated zest of one lemon (I used about 1 tablespoon)
  • 1/2 cup of lemon juice
  • 6 tablespoons virgin coconut oil (or you could use ghee or butter).

Method

1. In a medium stainless steel or enamel saucepan, whisk together the first three ingredients until light colored.

2. Add the the coconut oil, breaking it into small clumps as you drop it into the pot for even melting. Then add the lemon juice.

3. Cook, whisking over medium heat until the coconut oil is melted. Continue to cook until the mixture thickens and you start to see a few bubbles popping at the surface.

4. Remove from heat, and scrape into a fine sieve set over a bowl. Strain the curd, gently stirring if needed.

5. Refrigerate for several hours to thicken. Will keep about one week in the refrigerator.

 

Lime (Avocado) Tart

If the thought of Avocado  in a dessert causes you to hesitate, don’t!

The Avocado combined with the lime produces a stunning lime green colour and a beautiful balance of tang and creaminess!

Lime Tart4

The hubby found this recipe on this fabulous website “Wholefood Simply” – do check it out for more recipes of the same philosophy!

While this tart will work great for those with gluten or dairy allergies it is sure to be a crowd pleaser all ’round! Even the base is delicious – the vanilla comes through beautifully in the ground almonds. We enjoyed ours with a scoop of home-made coconut cream and lime sorbet – perfect pairing.

Base

  • 1 cup raw almonds (or almond meal)
  • 1 cup desiccated coconut
  • 5 medjool dates, seeds removed (or 10 normal dates, soaked to soften)
  • 1/2 teaspoon concentrated natural vanilla extract
  • pinch of salt

Place the ingredients into your food processor or blender.

Blend at high speed until the mixture comes together. Depending on the speed of your blender you may need to add extra dates.

Press the base into a 20cm x 20cm spring form pan, you can grease this with macadamia oil if you would like too. Place the base into the freezer to set.

Topping

  • 2 ripe avocados
  • 3 rounded tablespoons honey
  • 2 tablespoons coconut cream*

Zest and juice of one lime, the one I used was large and we think it worked perfectly.

*If you keep a tin of coconut milk in the fridge and use the thick solid part that forms on the top for this recipe too

Place the ingredients into your blender or food processor and blend until well combined. I find it works best to start at a higher speed and then reduce it. Don’t worry if it is not completely smooth.

Spread the topping over your base and return to the freezer for approximately one to two hours to set. Cut and enjoy.

NB. This avocado tart does discolor on the surface overnight like avocado does. If you do need to make it the day before serving it, one solution is this:

 – Create a lemon juice jelly layer/glaze to seal the surface of the tart. Simply dissolve some gelatin or agar into enough lemon juice (sweetened with a bit of honey – optional) to cover the tart. Spread over the tart before putting in the freezer to set. 

Lime tart slice(courtesy of http://www.wholefoodsimply.com)

Pecan Pie with Medjool Dates

Simply delicious and so simple! The dates are a nice addition and enable you to use less pecans.

IMG_4532

Crust

Two options here:

Either use a normal short-sweet pastry or if you want a gluten free option, do the following:

  • Mix together 1 cup of almond flour, 1/4 cup coconut flour, 2 eggs, 1/2 tsp salt and 2 tablespoons of honey.
  • Grease the dish with butter and press the pastry in. Semi-bake before filling (but not too long or pastry becomes too hard).

Filling

  • 1/2 cup bourbon (optional)
  • 1/2 cup rice syrup or honey
  • 4 eggs
  • 1/2 cup of coconut sugar (or rice syrup)
  • 1/2 cup of unsalted butter, melted
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 1/2 cups soft Medjool dates, pitted and coarsely chopped
  • 1 cup coarsely chopped pecans
  • 1/2 cup whole pecans

Method

Pre heat oven to 180 degrees Celsius.

  • Place bourbon and rice syrup in a pot and stir over a gentle heat until dissolved. Bring up to a simmer for 3-4 minutes. Turn off heat and allow to cool.
  • Mix the eggs, coconut sugar, butter, bourbon syrup, maple syrup, vanilla, and salt in a large bowl.
  • Place the dates and chopped nuts into the pie and pour the mixture from step 2 into the pie plate.
  • Place the whole pecans on the top of the pie.
  • Bake in a preheated oven until set, about 40-50 minutes.