PIECE OF MY TART
With Fairtrade Fortnight starting on Monday, get ahead on your dessert game with these guiltless Lucy Bee creations
Cacao and hazelnut tart with coconut flour crust
Prep: 40-45 mins Cook: 25 mins plus refrigeration
Serves 8-10 Allergy Info: gluten free, wheat free, lactose free, dairy free, vegetarian For the coconut flour pie crust
120ml coconut oil, melted 2 eggs A pinch of Himalayan salt 2-3 tbsp honey 110g coconut flour
For the cacao and hazelnut filling
100g hazelnuts 1 tbsp coconut oil 4 dates 120ml almond milk 40g cacao powder 120g creamed coconut 510ml water
Preheat the oven to 180C/350F/gas mark 4.
For the crust
Add the coconut oil, eggs, Lucy Bee Himalayan Salt and honey to a bowl and mix together with a fork. Sieve the coconut flour into the mixture and stir together until you’re left with a golden, crumbly but moist dough. Roll the dough into a ball then push this down into a 9in pie dish, use a fork to prick the dough all over. Place a sheet of baking paper over the pie crust and add ceramic beads or something equivalent to blind bake for around 10 minutes, then remove the baking sheet and ceramic beads and cook for around 5 minutes, until golden – regularly check to make sure it isn’t burning.
For the cacao and hazelnut filling
Place the hazelnuts, coconut oil, dates, almond milk and cacao powder into a blender and blitz together. Set the chocolate mixture aside.
Blitz together the creamed coconut and water, to make coconut milk. Gently warm this in a saucepan, then add the chocolate mixture and stir until it melts and combines with the coconut milk and makes a thicker, chocolatey mixture. If you’re having difficulty thickening the mixture, try adding a teaspoon of coconut flour to some water, making a paste and add this to the chocolate sauce.
After the chocolate sauce has thickened, sweeten to taste, if required. Push the mixture through a sieve with a wooden spoon so you are left with a smooth chocolate filling. Pour the chocolate mixture over the pie crust and place in the fridge or freezer to solidify. To serve, add some roughly blitzed hazelnuts sprinkled over.
Creamy raspberry lucuma posset with coconut sugar
Prep: 10-15 minutes Cook: 4 minutes plus overnight refrigeration Allergy Info: gluten free, wheat free, vegetarian Serves 2
150g frozen raspberries, defrosted 1 tsp lucuma powder 200ml double cream 2½ tbsp coconut sugar 1 tsp freshly squeezed lemon juice 2 tbsp crushed pistachios, to garnish 4 frozen raspberries, to garnish
Add the raspberries and lucuma powder to a blender and blend until smooth. Pour through a fine sieve to separate any pulp or seeds from the sauce – discard the pulp or seeds, retaining the sauce.
In a saucepan, on a low heat, add the cream and Lucy Bee Coconut Sugar and stir continuously until the sugar has melted. Cook for 3 minutes on a very gentle boil until the cream begins to thicken a little – keep stirring to prevent any burning. Take off the heat and allow to cool for 20 minutes. Half way through, stir the raspberry sauce and lemon juice into the cream.
Once fully cooled, transfer to 2 serving glasses or jars. Refrigerate overnight to allow it to set. To serve, remove from fridge, top with your chosen garnish.
Yoghurt cake with passion fruit jam
Prep: 20 mins Cook: 30 mins
Serves 12-14 Allergy Info: gluten free, wheat free, vegetarian For the cake
180g gluten free self-raising flour 1 tsp gluten free baking powder 180g coconut sugar 1 tsp Himalayan salt 1 tsp vanilla essence 100g plain yoghurt 140g coconut oil, melted 3 eggs, beaten
For the passion fruit jam
6 passion fruit pulp and seeds (just the inside) 100ml freshly squeezed orange juice 2 tsp coconut sugar
Preheat the oven to 150C/300F/gas mark 2. Prepare two, 8in cake tins by lightly wiping the sides with some Lucy Bee Coconut Oil and covering the bottom of the tins with a circle of baking paper. Place the flour, baking powder, Lucy Bee Coconut Sugar and Lucy Bee Himalayan Salt in a mixing bowl and stir until combined. Add the vanilla essence, 100g yoghurt (save the rest for the filling), Lucy Bee Coconut Oil and the eggs and mix until smooth and combined.
Divide the mixture into the cake tins and bake for 25-30 minutes. The cake should be lightly golden and have a nice rise to it. To test the cake, insert a skewer or toothpick into the centre and if it comes out clean the cake is ready. Allow the cake to cool in the tin for 10 minutes then turn it out and let it cool completely on a wire rack.
To make the passion fruit jam, put the passion fruit flesh into a saucepan along with the orange juice and sugar. Bring the ingredients to a boil and then simmer for 10 minutes. The mixture will thicken into a jamlike consistency. When the mixture has thickened take it off the heat. Put this aside and let it cool while you start to assemble the cake. The cake and the jam must both be cool before being assembled with the remaining yoghurt otherwise it will melt. To assemble, spread the remaining yoghurt over the base, followed by the passion fruit jam, then place the second cake on top of this.
Tip:
The passion fruit jam is great on top of some plain yogurt for dessert. Recipes from Lucy Bee (lucybee.com)