Tag Archives: date

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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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!

Flax Seed, Raisin and Date Breakfast Loaf

14 Nov

This is the bread that I served with my Goat’s Cheese Brulee. It also the bread that I have had for breakfast every day since the first time I made it two weeks ago. I love it.

It is packed with seeds and fruit and sweetened with honey. There is no yeast involved so no kneading, no proving and no waiting two hours for it to double in size. You just mix the wet ingredients into the dry ingredients, tip it into a lined loaf tin and bake it for 1 hour 50 minutes. Continue reading

Banana, Date and Hazelnut Oatmeal Cookies

2 Feb

 

These cookies are like little mouthfuls of happiness. Imagine a cross between a banana bread and an oaty flapjack, add in some sweet sticky dates and crunchy hazelnuts and smile. Smile because there’s no flour and no added sugar but you really wouldn’t know. Soft, sweet, delicious and good for you, now come on, how often does that happen…..?

Banana, Date & Hazelnut Oatmeal Cookies

make about 16-18, vegetarian, gluten-free. Adapted from a Kahakai Kitchen recipe

  • 65 gr butter, melted
  • 2 large ripe bananas
  • 8-10 dates, pitted and chopped
  • 1 tsp vanilla extract
  • 35 gr (2/3 cup) rolled oats
  • 65 gr (1/2 cup) toasted hazelnuts, roughly chopped (or other nuts)
  • 65 gr (1/2 cup) desiccated coconut
  • 65 gr (1/2 cup) ground almonds
  • a few drops of almond extract (optional)
  • 1 tsp baking powder
  •  1/4 tsp salt

Preheat the oven to 18o C and line two baking sheets with baking parchment. Mash the bananas in a large bowl with a potato masher or fork, and stir in the melted butter and vanilla. In another bowl, mix together the oats, nuts, dates, coconut, ground almonds, baking powder & salt. Then add this to the banana mix and stir until just combined.

Take tablespoons of the mix and put them on the lined baking tray a few inches apart, flattening them out slightly.

Bake in the preheated oven for about 15 minutes until lightly golden brown. Cool for a few minutes, then transfer to a wire rack with a spatula to cool completely. Store in an airtight container at room temperature.

Serve with tea or coffee, as a mid morning/afternoon treat or as a lunchbox filler. The house will smell amazing while these are cooking, your mouth will water and people will befriend you….

 Beware they are addictive and don’t last very long, you have been warned…..!

It’s that time again, the end of another month and Nancy at Spicie Foodie hosts a round-up of January Best Recipes from around the food blogging community. My Thai Squash Wonton Soup is featured as well as loads more delicious recipes with beautiful photos. Just click on the YBR (Your Best Recipe) badge above and have a look around….

 I would just like to thank Mateja at Indulging Life for giving me my first Stylish Blogger Award and for her continuing support and foodie friendship. Below is a list of blogs that I think deserve this award as recognition for their creativity, passion and, of course, delicious food! 

 Mateja @ Induging Life

Lindsay @ Kitchen Operas

Lauren @ Corridor Kitchen

Roxan @ Kitchen Meditation

Denise @ Bread Expectations

Tiffany @ Como Water

The Bee & The Fruit in the Kitchen

Nadia @ For the Love of Yum

Jouamma @ Taste of Beirut

Medeja @ Cranberry Jam

Kita @ Pass The Sushi

Nancy @ Spicie Foodie

Tes @ Tes at Home

Kara @ Happy When Not Hungry

Thanks everyone for the constant inspiration, keep it coming!! Copy the award above to display on your blog if you want and you can pass it on to people who you think deserve some recognition..!

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