• Very simple, classic chocolate tart. On the shortbread base – I used homemade pastry, it might be also cookie crumb base. Not many ingredients, easy to prepare. In classic recipes the filling is a mix of chocolate and whipping cream. I used coconut milk instead of dairy cream, which did not worse the taste nor texture but brought some benefits. The filling is lactose free, dairy free, vegan. And a little less in calories. But still delicious. Enjoy!

     

    1 classic tart ø 10 inch

     

    Ingredients for the base:

    • ½  cup (115 g) softened butter
    • 5 tablespoons icing sugar
    • 1 egg
    • 2 tablespoons cocoa powder
    • 1 ¾  cups (270 g) all purpose flour

    Filling:

    • 360 g dark semi-sweet chocolate (I used 54,5%)
    • 1 cup + 2 tablespoons (280 ml) coconut milk
    • 1 ½ tablespoons dark brown sugar
    • 2 tablespoons cocoa powder
    • 1 teaspoon pure vanilla extract
    • pinch of salt

    Topping:

    • 2 pears
    • 2-3 tablespoons golden brown sugar (Turbinado)

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and cocoa powder, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. If it is very flaky and not elastic add cold water, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Preheat oven to 350°F /180°C. Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Place the parchment paper over the base and weight the pastry with ceramic balls, peas, bean or another baking pan (empty). Bake blind for 15 minutes. Discard weight and bake for further 10 minutes. Cool.

    Make filling: place the broken chocolate to the bowl. In a saucepan heat coconut milk and sugar until warm (not boil). Add cocoa powder, vanilla and salt and mix together. Pour over chocolate and let stand for 2-3 minutes. Then mix until smooth mixture. Pour over the cooled base and place to the fridge for several hours (better overnight).

    Caramelized pears: preheat oven to 420°F (210°C). Line a baking sheet with parchment paper and sprinkle with sugar. Cut pears into thin slices and arrange on the sugar. Bake for 10-12 minutes. Cool. Before serving the tart decorate the top with pears. You may dust it with cocoa powder and/or shredded coconut.


     

    Category: No-bake cakes.

    Tags: coconut milk, chocolate, glutenfree, pear, vegan.

  • Healthy, fit, diet, vegan, egg free sugar free… phew, is that it? Children love them. These n’ice cream are as good as classic ice cream and are perfect for hot days to getting a little colder by tasty dessert. Enjoy!

     

    10 small popsicles

     

     Ingredients:

    • 1 ripe mango
    • 1 cup coco nut milk (thick part from a can refrigerated overnight)
    • 5 tablespoons chia seeds
    • 1 tablespoon pistachio or almond butter
    • any plant syrup optional (I did not add)

     

     
     
     

    Place chia seeds in a bowl and pour coconut milk over. Set to rest for 2-3 hours. Peel mango and blend in a blender until puree. Pour mango puree into popsicles’ moulds to the half of capacity. Mix pistachio butter in coconut-chia mixture. Pour this mixture into moulds over mango puree. Stick the sticks and place moulds in the freezer for overnight.


     

     

     

    Category: Desserts and ice creams.

    Tags: coconut milk, glutenfree, mango, vegan.

  • Easy to prepare coconut loaf perfect for everyday coffee rest or for meetings with friends. Preparing is not time consuming and the effect is excellent. Coconut taste is clearly detectable thanks to multiple coconut ingredients. Here we have: shredded coconut, coconut liqueur, coconut milk and on the top – coconut cream. The cake is not very sweet so the sugar does not distract the main flavour. The cake structure is slightly crunchy and perfectly moist – the cake is neither too heavy nor too dry. Alcohol evaporates in temperature 170°F so after baking remains the taste only and we may easily serve this cake to children. I added to the cake a pinch of lime which is only slightly detectable in taste but perfectly emphasises the flavour and add more freshness. The layer of whipped coconut cream on the top gives lovely look and also increases the level of delight. The combo of coconut and blackberries is one of my favourite - really great. Enjoy!

     

    standard loaf pan

     

    Ingredients:

    • 1 cup (225 g) butter, melted
    • 1 cup (200 g) sugar
    • zest of one lime
    • 2 teaspoons lie juice
    • 2 teaspoons coconut extract
    • ½ cup (125 ml) coconut milk
    • 3 eggs
    • ½  cup (125 ml) coconut liqueur (I used Malibu 21% alc.)
    • 2 cups (320 g) all purpose flour
    • 1 cup (90 g) shredded unsweetened medium coconut
    • 2 teaspoons baking powder
    • ¼  teaspoon salt

    Topping:

    • 1 cup (250 ml) coconut cream (I used 23% fat)
    • 2-3 tablespoons icing sugar
    • 150 g fresh blackberries
    • 2 tablespoons sweetened coconut flakes

     

     

    Preheat oven to 350°F. Grease the pan and line with parchment paper.

    In a bowl of a stand mixer stir together melted butter, lime zest, lime juice, sugar and coconut extract (with the amount of sugar called here you will get the medium sweet cake – if you like very sweet cakes increase the amount by 25%). In a separated small bowl slightly beat eggs with a fork. Add eggs, coconut milk and coconut liqueur to the butter mixture and stir (or mix) until combined. Add flour, shredded coconut, baking powder and salt and mix until incorporated. Spoon the cake mixture to the pan and  bake for 1 hour (until the tooth pick inserted into the center comes out clean). Leave in the pan until cool (preferably overnight – the cake is best next day). Once cooled remove from the pan.

    Make topping: toast coconut flakes on the dry frying pan until light brown. Whip coconut cream with icing sugar until stiff. Spread the whipped cream over the cake, add layer of blackberries, sprinkle with toasted coconut flakes.


     
     

    Category: Tea- and bundtcakes.

    Tags: blackberry, coconut, coconut milk, lime.

  • This is a tart filled with coconut flavoured mascarpone cheese. Shortbread base is blind baked and filled with cold filling. Mascarpone cream is very fluffy and reminds creamy icecream especially that it could be served frozen. The coconut flavour is multiplied by coconut milk, shredded coconut and coconut extract. Between pastry and mascarpone cream is a thin layer of chocolate ganache with blackberries. Sweet and nutty coconut taste harmonizes perfectly with bitter chocolate and bitter – sweet blackberry. Enjoy!

     

    1 tart ø 10 inch

     

    Ingredients for the base:

    • ½  cup softened butter
    • 5 tablespoons icing sugar
    • 1 egg
    • 1 ½ cups + 1 tablespoon flour

    Filling:

    • 300 g condensed milk (sweetened)
    • 250 g mascarpone cheese
    • ½ cup coconut milk (thick part only)
    • ¾ cup whipping cream
    • 1 teaspoon coconut extract
    • ¾ cup shredded coconut

    Ganache:

    • 100 g dark chocolate
    • 100 ml whipping cream
    • 150 g blackberries

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Preheat the oven to 350°F.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle pan size. Fill pan with prepared pastry and press to place properly. Place the parchment paper over the base and scatter ceramic balls, raw bean or peas. Bake the base for 15 minutes then remove the paper and weight and bake for further 12 minutes until golden beige. Cool after baking.

    Make ganache: heat the cream until almost boiling. Remove from the stove and add the chocolate broken into pieces. Let it stand for 3 minutes then mix until combined. Cool slightly. Pour the ganache over the cooled pastry base. Arrange blackberries on the ganache putting them only around the circumference. Place the tart to the freezer for 10 minutes.

    Make filling: in a bowl of electric mixer beat mascarpone cheese, condensed milk and coconut milk until fluffy (about 3 minutes). In a separated bowl beat whipping cream with coconut extract until stiff peaks. Gradually stir whipped cream in mascarpone mixture still beating. Fold in shredded coconut and mix with rubber spatula. Place the mascarpone cream over the chocolate ganache and form a knoll. Place to the freezer for at least 4 hours or overnight. Remove from the freezer 15-20 before serving. Sprinkle with roasted shredded coconut.


     

    Category: Pastries/tarts.

    Tags: blackberry, chocolate, coconut, coconut milk, mascarpone.

  • This is ideal dessert for coconut fans. The taste is very coconut-y by multiplication coconut ingredients. The texture is not smooth and creamy like others no-bake cheesecakes but thick and ‘hoarse’ because of shredded coconut and it is similar more to baked kind of cheesecake. To balance huge amount of coconut I made a thin layer of blackberry jelly and plenty of fresh black fruits on the top. The sides of cheesecake are decorated with violas which are edible flowers and add lots of charm however do not have bigger impact for the taste. Enjoy!

     

    The cheesecake needs to be done the day before because has to spend the night in the fridge to become proper texture.

     spring pan ø 8 inch

     

    Ingredients for the base:

    • 150 g tea biscuits
    • ¼ cup (60 g) butter, melted

    Cheesecake:

    • 500 g cream cheese
    • 280 ml coco nut cream (I used 23% fat)
    • 1 cup shredded unsweetened coconut
    • 1 ¼ (200 g) cups icing sugar
    • 2 ½  tablespoons gelatine
    • 2 teaspoon coconut extract
    • Violas (flowers) – about 20 pieces (depending on size)

    Blackberry jelly:

    • 200 g blackberries (fresh or frozen)
    • 2 tablespoons sugar
    • 1 tablespoon lemon juice
    • 2 teaspoons gelatine

    Top:

    • 170 g fresh blackberries
    • Violas (flowers) - optional

     

    Make the base: process biscuits in the food processor until very fine (sand texture). Add melted butter and mix until well incorporated. If the biscuits are very flaky you need to add more butter. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Place to the fridge.

    If you want to make the flowers decoration on the sides line with parchment paper also the sides of your pan (before adding cookie base). Wash flowers (without stems) and when still damp stick them to the paper on sides all around.

    Blackberry jelly: place blackberries, sugar and lemon juice In a sauce pan and heat until start to fall into pieces. Spoon the gelatine to a small bowl and cover with cold water. Set aside for 5 minutes then heat in double boiler or microwave until liquid. Pour the blackberries into blender and blend until smooth. Add liquid gelatine and mix. Pour over the cookie base and place to the fridge.

    In a bowl of a stand mixer mix together cream cheese, coconut cream, icing sugar, coconut extract and shredded coconut. Spoon the gelatine to a small bowl and cover with cold water. Set aside for 5 minutes then heat in double boiler or microwave until liquid. Add 1 tablespoon of cheese mixture to the gelatine and mix. Add next 2 tablespoons of cheese mixture and mix. When the mixture looks good and it is not curdled pour it over the bowl with cheese mixture and mix shortly. Spoon the cheese mixture over the blackberry jelly in the pan working carefully in order not to move the flowers. Place to the fridge for overnight.

    Next day remove the cheesecake from the pan and place on a serving plate. Decorate the top with fresh blackberries and violas.


     

    Category: No-bake cakes.

    Tags: blackberry, coconut, coconut milk, glutenfree.

  • Yummy, aromatic rose ice cream to prepare at home. It takes few minutes and you do not need to owe ice cream maker. 100% ingredients are plants, all flavours and colours are natural and no sugar is added. My children love ice cream and they eat any amount in any taste. So I am very happy that they eat fruits and vegetables hidden in ice cream body. Enjoy!

     

    about 1 l

     

     Ingredients:

    • 3 small/medium bananas cut In pieces and frozen
    • 1 cup coconut milk (thick part from a can refrigerated overnight)
    • ½ cup almond milk
    • ½ tablespoon coconut syrup
    • 1 ½ tablespoons freeze-dried beet root (powdered)
    • 1 teaspoon pure rose extract

     

     
     
     
    Place all ingredients in a blender and blend until smooth. If you have ice cream maker pour the mixture in and follow manufacturer’s instruction. If you do not have ice cream maker (like me) pour the mixture in a plastic container and freeze overnight. Remove from the freezer few minutes before serving to soften ice cream. Scoop with ice cream spoon into cones or bowls.

     

     

     

    Category: Desserts and ice creams.

    Tags: banana, beetroot, coconut milk, glutenfree, rose, vegan.

  • Next ice cream made in 100% of plant ingredients. This time my children decided for very chocolate flavour. Ice cream taste perfectly chocolate-y, are creamy and yummy and children did not notice any differences comparing with store bought ice cream. Preparing takes few minutes and brings so many healthy benefits so do not hesitate to try them. Enjoy!

     

    about 1 l

     

     Ingredients:

    • 1 ½ cup coconut milk (the whole can)
    • 4 tablespoons cocoa powder (I used very dark alkalized cocoa – recommended)
    • 5 tablespoons agave syrup
    • 2 tablespoons coconut syrup
    • 4 tablespoons almond butter
    • 1 teaspoon arrow root powder
    • 5 pitted dates

     

     
     
     

    Place all ingredients in a blender and blend until smooth. If you have ice cream maker pour the mixture in and follow manufacturer’s instruction. If you do not have ice cream maker (like me) pour the mixture in a plastic container and freeze overnight. Remove from the freezer few minutes before serving to soften ice cream. Scoop with ice cream spoon into cones or bowls. Sprinkle with raw cocoa nibs.


     

     

     

    Category: Desserts and ice creams.

    Tags: cocoa, coconut milk, dates, glutenfree, vegan.