Flourless & (almost) Sugar Free Chocolate Tart (Gluten Free)

 

Ingredients
120 grams lindt 70% dark chocolate
125grams butter
3 tablespoons honey or maple syrup
3 eggs
1 teaspoon vanilla paste or extract 

Directions
Grease a cake pan around 20cm wide with melted butter, line with baking paper

Preheat oven to 180°c

Melt chocolate, butter, vanilla & honey together in bowl over pan with hot water, stir until melted

Take off heat and allow to cool slightly

Once a little cool, whisk in eggs one at a time until all combined

Pour mixture in to prepared pan

Bake for approx. 20 mins or until the centre is slightly firm

Top with whatever you have handy, I used some left over lindt to coat strawberries and topped with raspberries too.

I think the cake actually gets nicer when it is cold as it takes on a fudge like consistency so if you like you can leave it in the fridge overnight and serve the next day!

Either way it’s delicious!  

 

RECIPE | Raspberry & Coconut Cream Love Bites (Paleo, Vegan, Gluten Free)

Just in time for Valentines Day! Why not make your loved one a treat, or just make some for yourself! These are a great little refreshing treat, they need to be eaten semi-frozen so great to have during summer time :)

Raspberry & Coconut Cream Layer Ingredients:
2 cups frozen raspberry (you could use strawberries instead)
1 cup shredded coconut
1/3 cup coconut cream
1/3 cup coconut oil
3 tablespoons real maple syrup or honey
1 teaspoon vanilla bean paste
2 tablespoons coconut nectar (optional)

Chocolate Icing Layer Ingredients:
1/3 cups coconut oil
2 tablespoons raw cacao powder
1 teaspoon vanilla bean paste
3 tablespoons real maple syrup or honey

Directions

• Line a small square cake tin with baking paper (you need a small one or it will spread out too far in a big one, mine was about 20cm x 20cm)
• Blend all of the raspberry & coconut cream ingredients together until smooth, you may need to stop the blender to mix them up a little half way through depending on what time of blender you have
• Fill lined tray with blended mix and freeze for a couple of hours or until almost set

Chocolate Layer

• Melt together all chocolate icing ingredients in a small saucepan over very low heat
• Pour over raspberry layer and put back in freezer for around 20 minutes

It should be ready now to take out a slice up & enjoy!! You may need to wait a couple of minutes after you take it out of the freezer to slice up.

Hope you enjoy this recipe! 

If you do, please hit one of the share buttons below to spread the love! 

Bee xx

RECIPE | Bounty Mountains (Almost Raw)

I LOVE coconut. Coconut yoghurt, coconut ice-cream, coconut ANYTHING. Especially just plain old coconuts!

My favourite chocolate bar growing up was the Bounty. The combo of coconut & chocolate is just heaven!

My love of these chocolate bars has led me to work on making a healthier version.. And here we have it! Bounty mountains!

Hopefully you enjoy them just as much as I do!  They are (if I do say so myself) absolutely delicious!

I cheated a little here and used  store bought dark chocolate but you could absolutely experiment with home-made raw chocolate :)

Ingredients:
3/4 cup organic dessicated coconut
3 tablespoons melted coconut oil
1 tablespoon maple syrup
4 tablespoons filtered water
1 teaspoon vanilla bean paste or vanilla essence
Little pinch of rock salt
200g organic dark chocolate (I used 80%)

Directions:
Line a tray with baking paper
Mix all of the above ingredients (except chocolate) together really well, mix for a few minutes with a whisk
With a tablespoon, pick up a spoon full of the mixture and put on the lined tray They will not hold together well, you will need to gather them up a little with your fingers once they are on the tray (you will see how they got their name 'Bounty Mountains')
Freeze for 30 minutes
In the mean time, melt chocolate in saucepan over low heat
Once the chocolate has melted and the coconut mixture is firm, pour chocolate over the top of your coconut and spread out a little with a knife or spoon
Put back in freezer for 10 minutes or until chocolate is set
Take them out, turn them upside down and pour remaining chocolate over bottoms of your little mountains
Freeze until all chocolate is set and then move to refrigerator until ready to serve

These make a delicious dessert or special treats for a special occasion! Even your not so healthy friends will be impressed! :)

Enjoy!

Bee xx

RECIPE | Raw Chocolate Fudge Tart with Salted Chocolate Sauce Icing (Dairy Free, Gluten Free)

Ok all you chocoholics, this one is for you!

This makes 16 squares of chocolate fudge tart goodness. You can easily double the recipe if you need to for a larger group.

I took this to my father in laws last night where they don't really embrace healthy eating so I didn't tell them it was a healthy raw dessert. They thought they were eating a naughty chocolate brownie full of flour, butter and sugar... mwahahahahaha (best evil laugh), little did they know they were getting loaded full of good stuff!

Raw Chocolate Fudge Tart Ingredients:
2 1/2 cups almonds
1/3 cup raw organic cacao powder
1 tablespoon tahini paste (I used unhulled, you can use either)
1 1/2 tablespoons creamed coconut (similar to coconut oil if you can't find creamed coconut, don't confused with coconut cream! Creamed coconut has a much stronger coconut flavour)
2 tablespoons 100% pure maple syrup (not the fake stuff)
6 medijool dates
1/4 cup filtered water (more if you need it)

Salted Chocolate Sauce Ingredients:
2 tablespoons creamed coconut (or coconut oil)
2 tablespoons 100% pure maple syrup 
1 tablespoon raw cacao powder
1/4  teaspoon Himalayan pink rock salt
A little touch of water


Tart Directions:
Line square tin with baking paper
Blitz almonds in food processor until they resemble breadcrumbs
Add dates and blitz again until combined 
Add cacao, tahini paste, creamed coconut and blitz again until combined
Add water, you may need a little more or a little less it will start to resemble a fudgy (yes fudgy is a word) texture

Once all is combined and you are happy with the texture, scoop the mixture and spread evenly in to prepared tin
Put it in the freezer for 20mins

Sauce Directions:
Put all ingredients in small sauce pan on the lowest heat 
Whisk together, you may like to add a little water
Remove from heat once combined

Take the tart out of the freezer and pour the sauce all over the top. You can top with raw cacao, almonds, coconut... anything you like!

Put it all back in the freezer for another 30 mins to set.


Take it out, cut into squares and serve. 

Best kept refrigerated.

Enjoy!

Bee xx