SILKEN CHOCOLATE & RASPBERRY TARTLETS

It has been a while since I posted so I do apologise, but I am trying to balance my day job with also blogging! So, here we are, these tartlets are super yummy, require minimal ingredients and have an awesome protein kick without any protein powders! The protein source comes from silken tofu to make the filling…… can you believe it?! I have wanted to use tofu in a dessert for such a long time and it has turned out so well in this recipe.

All you need is 4 tart pans, a food processor and you will be using your oven and freezer.

Makes 4-5

Ingredients

Base:

1/2 cup almonds

1/2 cup medjoul dates

1/4 cup millet flakes

1 tbsp peanut butter

2 tbsp maple syrup

1 tsp raw cocoa powder

Filling:

1 pack of silken tofu (I used Clearspring brand)

1 heaped tbsp raw cocoa powder

1/3 cup maple syrup (you may want to add more during the process so test and see how sweet you want it)

 Optional toppings:

Raspberries

Cacoa nibs

Method

  1. Firstly preheat your oven to 160 degrees fan and decide whether you need to line your tart pans (I didn’t but I advise if you want to take them out to present then do so, unless you have ones that can remove the bottom for easy removal)
  2. To your food processor add all base ingredients and blitz until a dough is formed. Then press the mixture into your tart tins using your hands, don’t make them super thick as you want to pour your mixture into them and still see the nice outer edge of your tarts!
  3. Bake them for 10-12 minutes.
  4. Whilst these are baking, add your filling ingredients to the processor and pulse until a smooth and creamy mixture is formed. Add maple to taste.
  5. Once the bases are baked, allow to cool for about 10 minuets. You then want to pour the filling into each tart evenly and place into the freezer until you want to garnish and serve or for at least 30 minutes.
  6. Top with the raspberries and cacoa nibs and enjoy!!

 

 

LEMON GINGER BARS

I really just had to share this recipe, it was a bit of a test but worked out just lush! Super refreshing and light, so great when the weather picks up and these store super neatly in your freezer. I have been craving lemon and ginger anything but didn’t want to make a cake as I thought it would be to heavy for my tummy, sooo decided to make a bit of a spin off from the RASPBERRY CASHEW ‘CHEESCAKE’ BITES I made a few posts back! These require a food processor, soaked cashews overnight and a loaf pan. Be aware as this was a first go and experiment; that the filling had quite a bit left over so you can always try and incorporate it into another dish! I actually chucked it into some dried fruit spelt buns and they turned out fab!

Ingredients

Base:

1/2 cup ground almonds

1/2 cup soaked cashews

1tbsp maple syrup

6 deglet nour dates

1 tbsp ground ginger

1 tsp vanilla powder

Lemon filling:

2 cups soaked overnight then drained cashews

2 whole lemons juice

1 tbsp lemon zest

3 tbsp coconut cream (from top of canned coconut milk)

1 tsp turmeric (for added colour)

Pinch vanilla powder

Pinch sea salt

1/2 maple syrup

Method

  1.  Firstly line a loaf pan with beking paper (although you are not actually baking) this will stop sticking!
  2.  Then place all base ingredients into food processor and blitz until it comes together. Using a spatula press this into your loaf tin.
  3.  Next add all your filling ingredients to the processor until a creamy smooth texture is formed. Then pour this over your base (you will have some left over, you could test using all of it may just make it thicker!
  4.  Freeze immediately and once set slice into squares or bars with a sharp knife.

Hope you enjoy these as much as I do!

 

 

 

CHERRY POLENTA CAKE

Who would have thought polenta could make a cake ay? It can and it worked out pretty awesome. I will recreate this recipe again and amend however it is a good first try, the cake held together nicely, wasn’t dry but it is not sweet enough I think! You could play around with different sugars to see if this creates a sweeter cake. Cherries are one of my faveee fruits and they are in season so I figured why not pair them?! The cake is naturally gluten free too.

Ingredients

250g polenta

1/2 cup ground almonds

1 tsp baking powder

1/2 cup unsweetened almond milk

1/3 cup maple syrup

200g cherries

2 tbsp coconut oil

2 flax eggs

Method

  1.  Preheat your oven to 160 fan/ 350 Fahrenheit and line a spring back cake tin with baking paper.
  2.  Make you flax eggs and let sit for 5 minutes/ In a bowl, mix your ground almonds, baking powder and polenta.
  3. Next melt your coconut oil and once your flax eggs are set add along with the rest of the wet ingredients to dry. Incorporate well.
  4. Stir in your cherries that are chopped ensuring no pips are left!
  5. Bake for 20 minutes. Allow to cool before slicing. Perfect served with dairy free custard or oat/soya cream!

RASPBERRY CASHEW ‘CHEESE’CAKE BITES

EEEEEEK! These are soooo scrumptious, they are easy to make AND they are raw not baked!! This makes them Paleo friendly too, as no grains are used. Perfect treat for this warmer weather, super refreshing. I am totally making these again but with a Lemon filling (so watch this space.)

I never actually liked normal cheesecake, I find it to heavy and sickly, not my kind of dessert, so I would actually pick these over a normal version any day. It still has the textures so trust me you will love them, but they are much more healthier plus all natural ingredients and no refined sugars!

Ingredients

For base layer:

2 cups almond flour

3/4 cup medjoul dates

1 1/2 cup cashews

1/2 cup coconut flakes or shreds

1 tsp vanilla powder

Raspberry Filling:

1/2 cup cashew butter ( I used Meridian)

1 cup raspberries

1 tbsp lemon juice

1 tsp vanilla powder

1/4 cup melted coconut oil

1/3 maple syrup

Method

  1. First put all the base ingredients into a food processor and blitz until a sticky mixture is formed. Press this into a lined loaf tin.
  2. Now place all filling ingredients into the processor and blitz until a creamy mixture is formed. Spread this evenly over the base.
  3. Freeze to set and then slice into bite sized pieces!
  4. You could even add an optional extra by doing a chocolate layer on top, just melting your fave choc and dipping each piece in!