Tag Archives: coconut oil

Chocolate, Hazelnut and Date Caramel Tart with an Almond Crust

5 Feb

Vegan Chocolate & Hazelnut Caramel Tart

This tart is amazing. Seriously gorgeous, and it’s vegan and gluten-free. It tastes like Millionaires Shortbread with nuts in.

Chocolate date Caramel Hazelnut Tart

There is a crumbly nutty crust made with ground almonds and coconut oil then a layer of date caramel (new favourite thing) filled with toasted hazelnuts. Then it is finished off with a layer of dark and delicious chocolate ganache and a sprinkling of chopped nuts. It’s chewy, sweet, crunchy and crumbly at the same time and it has no butter no refined sugar and no flour. Do you love me?

Chocolate Hazelnut Date Caramel Tart

Be warned though, it is very addictive and quite rich. Like that could be a bad thing. You have to make it just to let your friends and family know how delicious vegan desserts can be. No one would guess and they will all want the recipe.

Vegan Chocolate Hazelnut Date Caramel Tart

This is one of the recipes from my Healthy Baking with Chocolate Workshop, the next one of which is on Saturday 2nd March from 5pm – 9pm at the Pepe Kitchen Cookery School in Benalmadena, Malaga.

At this workshop I will be demonstrating how to use olive oil and coconut oil instead of butter in baking as well as showing how to use wholemeal spelt flour and ground almonds instead of bleached white flour. We will also be using honey, maple syrup, molasses and dates instead of sugar for natural sweetness and oat milk replaces cow’s milk and cream.

The chocolate we use is either 70% cocoa solids dark chocolate or pure cocoa powder.

We will be making and tasting:

  • Wholemeal Chocolate Chunk and Almond Cookies made with spelt flour & coconut oil
  • Chocolate, Date & Walnut Truffles with Coconut: delicious little bites of energy & protein
  • Chocolate Butterfly Cupcakes with Chocolate Ganache Filling: made with spelt flour & coconut oil
  • Moist Chocolate & Orange Cake made with whole oranges & ground almonds
  • Chocolate, Hazelnut & Date Caramel Tart with ground almond crust

Vegan Chocolate Hazelnut Caramel Tart

Vegan Chocolate, Hazelnut & Date Caramel Tart Recipe

Serves 8, Vegan, Gluten-Free. Adapted from Gourmande in the Kitchen

  • 250 g (2 cups) ground almonds
  • a pinch of salt (Himalayan if possible)
  • 4 Tbsp maple syrup or miel de cana
  • 4 Tbsp (60 ml) organic unrefined coconut oil, melted

Oil a 9 inch tart tin, loose bottomed if possible. Put the ground almonds & salt in a bowl, add the maple syrup/miel de cana and melted coconut oil and use a fork to blend it together until it is well combined and resembles crumble mix, a few minutes.

Tip this into the tart tin and press it out all over the base and up the sides firmly & evenly with your fingers. Prick all over the base with a fork. Put in the fridge for a t least 20 minutes. Then preheat the oven to 175 C and bake for 15-18 minutes until golden but not too dark. Leave to cool while you make the filling.

  • 10 Medjool dates, soaked in 120 ml (1/2 cup) warm water
  • 2 Tbsp unrefined coconut oil, melted
  • 1/2 tsp vanilla extract
  •  a pinch of salt (Himalayan)
  • about 110 g (1 cup) toasted hazelnuts, chopped

Remove the stones and blend the soaked dates with the soaking liquid, melted coconut oil, salt & vanilla until smooth, thick and creamy. Stir through 3/4 of the chopped hazelnuts and then pour/scrape the mixture into the cooled tart case. Spread it out evenly with a spatula. Put in the fridge to set while you make the chocolate layer.

  • 120 ml (1/2 cup) maple syrup/miel de cana
  • 4 Tbsp unrefined coconut oil, melted
  • 50 g raw (1/2 cup) pure cocoa/cacao powder

Blend the maple syrup/miel de cana and melted coconut oil together until well combined. Add the cocoa/cacao powder and blend again, scraping down the sides if necessary, until smooth.

Pour this over the date caramel hazelnut layer and spread out evenly with a spatula. Sprinkle over a little sea salt and the remaining chopped hazelnuts.

Put back in the fridge for at least an hour before serving.

Vegan Chocolate Hazelnut Caramel Tart

I thought you might like to see a little YouTube video of my Healthy Baking Workshop (savoury & sweet) that took place on Sunday morning. The next one is on Saturday 23rd March 10-2pm. Just click on the link below…..

http://www.youtube.com/watch?feature=player_detailpage&v=7tU9pZPNnb4

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Peach and Almond Spelt Cake with Passionfruit Syrup

20 Aug

Summer is all about fruit in Andalucia. It is at the moment anyway. Fruit and tomatoes, which are technically a fruit anyway. We went to the market this weekend and bought two kilos of peaches for a euro and quarter of a kilo of passionfruit (which is a lot) for the same price, one euro. Passionfruit are usually ridiculously expensive, I couldn’t believe it.

I have been photographing these peaches while walking the dog and today we saw some almonds hatching out of their furry jackets on the trees next to them.

I have been blending peaches, passionfruit pulp and orange juice for breakfast smoothies (with flaxmeal, flax seeds and flax seed oil) but still nowhere near using them all and I saw two gorgeous peach cake recipes, both on beautiful Italian blogs, that I couldn’t get out of my head.

A Peach & Mead Cake on Juls’ Kitchen and a Peach & Hazelnut Cake on Lucullian Delights both had me desperate to try something similar. I added Amaretto (my liqueur of choice) in the absence of mead and swapped the hazelnuts to ground almonds. I also decided to use a mix of white and wholemeal spelt flours and used coconut oil and olive oil instead of butter. So it’s dairy and wheat-free. As well as moist and delicious.

You could obviously serve it with some cream or ice cream but to keep it dairy-free and because of the pile of bargain passionfruit, I made a passionfruit syrup/coulis or sauce, whatever you want to call it, to pour liberally over the top. Make sure you buy the old and wrinkly looking ones that are ripe.

Peach & Almond Spelt Cake with Passionfruit Syrup

Makes 1 cake, Vegetarian, Wheat-Free, Dairy-Free. Adapted from Lucullian Delights

  • 500 gr peaches (I used 4), peeled and sliced
  • 3 tbsp soft brown (or raw) sugar
  • 1/4 tsp ground cinnamon
  • 2 or 3 tbsp Amaretto
  • 1 tbsp cornflour/cornstarch (maybe)

Put the peaches, sugar, cinnamon and 2 tbsp amaretto in a small saucepan and bring to the boil, reduce the heat and simmer for 4-5 minutes. If it is still a bit liquidy you can dissolve the cornflour in some amaretto and stir that in. Keep cooking until it thickens like jam. Leave it to cool while you make the cake.

  • 3 eggs
  • 175 gr soft brown (or raw) sugar
  • 1+1/2 tbsp oat milk (or any milk)
  • 1 +1/2 tbsp amaretto
  • a few drops of almond extract
  • 75 gr olive oil plus 75 gr coconut oil (or 150 gr melted butter)
  • 100 gr ground almonds
  • 180 gr white spelt flour (or normal flour)
  • 120 gr wholemeal spelt flour, or normal wholemeal flour ( I used 100 g wholemeal spelt flour plus 20 gr flaxmeal)
  • 1 tsp baking powder
  • a big pinch of salt

Whisk the eggs and sugar together for a few minutes until light and fluffy then add the milk, amaretto, almond extract, both oils (or melted butter) and mix well. Sieve over the dry ingredients, tipping  any wholemeal bits left in the sieve into the bowl too, and fold them into the wet ingredients gently with a rubber spatula until just combined. Don’t overmix or it will be tough. It is quite a sticky batter.

Preheat the oven to 175 C and oil and flour (or breadcrumb) the inside of your cake tin. I used a 23 cm 9″ cake tin with a removable base. If your cake tin is smaller you will get a deeper cake and may have to cook it for longer.

Pour about two-thirds of the batter into the cake tin then cover with an even layer of the peaches. Tip out the rest of the batter onto the peaches and cover as much as you can. Cook for 30-40 minutes until lightly browned and a cocktail stick come out clean. Leave to cool completely on a wire rack and dust with icing sugar if you like before slicing.

Passionfruit Syrup Recipe

serves 4-6, vegan, gluten-free

  • about 9 passionfruit
  • the juice of 1/2 a lemon
  • 2 tbsp soft brown (or raw) sugar

Halve the passionfruit and scrape out all the pulp with a teaspoon into a small saucepan. Squeeze over the lemon juice and add the sugar. Bring to the boil stirring occasionally, then lower the heat and simmer for about four minutes. Taste and add more sugar/lemon juice as required. It should be tart and sweet at the same time and your kitchen will smell amazing!

Serve each slice of the cake with a generous drizzle of the passionfruit syrup.

Buen Provecho!

Fig, Date and Hazelnut Cardamom Spelt Scones

2 May

The Washer Up demanded scones yesterday. Yes, actually demanded I make scones. He pouted and said “I want scones” in a little boy stamping feet type way. Very strange behaviour indeed.

I obliged but decided I would try to veganize the recipe as he would only eat one and then I would be left staring at the rest, trying not to eat them. Veganizing scones is a little bit strange, I know. The whole point of scones is that they are buttery, and stuffed with cream and jam. These are a little bit different. They have roots in moorish Andalucia rather than a Devonshire tea room. That’s my excuse anyway.

I went to the weekly market in Alhaurin last Thursday with my friend Caroline. She told me about the amazing Frutos Secos stand there. They sell all sorts of dried fruits, nuts, seeds and herbs for reasonable prices. I wanted to get some dried figs for this pizza and needed some more pine nuts for our weekly favourite, this recipe.  I couldn’t resist taking a picture of these beautiful fresh garlic on the veg stall next door too.

I bought, figs, dates, hazelnuts, pine nuts, and Moscatel raisins. They also sell this lovely local fig bread/cake (below left) that we used to serve at the restaurant with the  chicken liver pate.

You can see where I am going with this now can’t you. I had some figs left over from the pizza recipe as well as the dates and hazelnuts. Cardamom seemed to go well with all those flavours but it could have just as easily been cinnamon. The Moscatel raisins would have been nice too.

A lot of the vegan scone recipes I looked at used olive oil or a butter replacement. I would definitely like to try it with olive oil next time, maybe in a savoury version of the scone with some fresh rosemary but I wanted this to be sweet. I went with coconut oil as my choice of fat as it has a slightly sweet coconut flavour and a buttery texture when it’s cold out of the jar. I wanted to see how it behaved in baking too. It turned out really well. You don’t miss the butter at all.

Fig, Date & Hazelnut Cardamom Spelt Scones

Makes 6 (easily doubled), vegan, wheat-free

Prep time: 10 mins Cooking time 15-20 mins

  • 220 gr wholemeal spelt flour (or any flour)
  • 2 tsp baking powder
  •  1/4 tsp salt
  •  1 tsp ground cardamom (or cinnamon)
  • 4 tbsp cold coconut oil (or very cold butter/ replacement, diced or olive oil)
  • about 75 g-100 gr dried figs & dates roughly chopped
  • 30 gr hazelnuts, roughly chopped
  • the zest of half an orange
  • 1 tbsp honey or agave syrup
  • 115 ml oat milk (or other milk)
  • 1/2 tsp cider vinegar

Preheat oven to 200 C and line a baking tray with parchment.

In a large bowl, mix together the flour, salt, cardamom and baking powder. Rub the coconut oil/butter into the flour with your fingertips until it resembles crumble mix. Then stir through the dried fruit, nuts and orange zest.

In a small bowl whisk together the honey, oat milk and cider vinegar and add this to the flour bowl. Stir together until just combined and clumps start to form, don’t over work  it or the scones will be tough.  Bring this together with your hands to make a ball.

Flour your worksurface and tip the dough out. Using you hands, pat this into a disc about 2 or 3 cm thick. Cut out circles using a floured cutter and place gently on the baking sheet. Do not push down or flatten. You will have to remould the excess dough into a 2-3 cm thick disc a few times to cut out all the scones.

If you like you can gently brush the tops with some oat milk and a sprinkling of sugar. Bake in the centre of the oven for about 15-18  minutes until golden brown and cooked all the way through.

Leave to cool slightly then serve warm or at room temperature with some butter/replacement.

These would be nice with my Arabian Fig Jam too, if only we hadn’t eaten it all. Roll on summer and the glut of fresh figs, I can’t believe I don’t have any jam!

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