Nuts ‘n’ berry Ice-Cream

Nuts ‘n’ berry Ice-Cream

For the pralines:
1 cup 80% dark chocolate, chopped
½ cup coconut oil
2 tablespoons pistachios, chopped
2 tablespoons almonds, chopped

For the ice cream:
4 cans Coconut Milk
4 egg yolks
2 large whole eggs
½ cup raw honey
4 tablespoons vanilla extract

2 tablespoons fresh cherries, stemmed, pitted and chopped
2 tablespoons fresh blueberries

Instructions

Makes: 4 to 5 servings

Prepare a cookie sheet lined with parchment paper and set aside.

Prepare the ice cream maker as per manufacturer’s instructions.

Using a double boiler over medium heat, melt together the dark chocolate and coconut oil. Add the chopped pistachios and almonds and then stir regularly until smooth. Remove the mixture from the heat and using an offset spatula, spread the mixture onto the cookie sheet, about ¼ of an inch thick or as desired. Set aside to cool. Once the chocolate has set, cut it into bite sized chunks and then place it in a tight sealed container. Keep chilled until needed.

In a medium sized bowl, mix the coconut milk, egg yolks, whole eggs, honey and vanilla. Put the mixture into the ice cream machine and follow instructions until the ice cream is formed.

In a medium sized bowl, mix together the pralines and berries. Fold the mixture into the ice cream and mix until just incorporated. Serve immediately or transfer the ice cream mixture into a tight sealed container and keep frozen until served.

Chocolate Souffle

Chocolate Souffle

For coating the ramekins:
As needed coconut butter
4 teaspoons coconut sugar

For the soufflé base:
1 can coconut milk, chilled overnight *use only the thickened milk, not the coconut water
left at the bottom of the can – makes about ½ cup per can
6 oz (170 grams) 80% dark chocolate, chopped
1 teaspoon almond extract

For the meringue:
6 egg whites
4 teaspoons coconut sugar

Instructions

Makes: servings / 4 ramekins

Preheat a fan-forced oven to 190° degrees Celsius/375° degrees Fahrenheit.

Brush the sides and bottom of the ramekins with coconut butter and coat it with coconut sugar. Tap the ramekin on the bottom and sides to even out the spread of the sugar. Tap out the excess sugar and set the ramekins aside.

Using a double boiler over medium heat, melt together the coconut milk (thickened part only), chopped chocolate and almond extract. Stir regularly until smooth. Remove the mixture from the heat and transfer it to a medium sized bowl. Set aside to cool.

Using an electric mixer, whip the egg whites with the coconut sugar until stiff peaks form. Temper the chocolate soufflé base with a little of the meringue to lighten up the mixture. Then fold in the rest of the meringue into the base. Mix just until incorporated.

Scoop-in the soufflé mixture into the ramekins evenly, up to half a centimeter to the rim and then put the ramekins of a baking sheet and place it in the oven. Bake for 10 to 12 minutes or until the soufflés are puffy and a good crust has formed.

Assemble the cookie sandwiches by scooping about a teaspoon of filling onto a piece of cookie and spread evenly on its surface. Top with another cookie and set aside, until all the cookies are filled.

Using a double boiler over medium heat, melt together the chopped chocolate and coconut oil. Stir regularly until smooth and remove from the heat. Dip each cookie sandwich into the ganache and scoop it out of the chocolate using a fork. Let most of the excess chocolate drip off and place the cookie sandwich on a tray (which can fit inside the chiller) lined with parchment. Let it set inside the chiller for about 30 minutes. Keep chilled until served.

Triple Chocolate Cookie

Triple Chocolate Cookie

For the cookies:
2 cup almond flour
¼ cup cocoa powder, unsweetened
2 teaspoons baking soda
½ teaspoon salt
2 large eggs
½ cup coconut milk
1 tablespoon raw honey
½ tablespoon vanilla

For the filling:
1/3 cup cocoa butter
½ cup cocoa powder, unsweetened
¼ cup raw honey
½ teaspoon vanilla extract

For the coating:
1 cup 80% dark chocolate, chopped
½ cup coconut oil

Instructions

Makes: 12 servings

Preheat a fan-forced oven to 163° degrees Celsius/325° degrees Fahrenheit. Spray a non-stick baking spray on a cookie sheet or use a silicon mat on a cookie sheet.

In a medium sized bowl, beat all together the almond flour, cocoa powder, baking soda, salt, eggs, coconut milk, honey and vanilla. Mix until incorporated.

Using a small cookie scoop (size #60 or 70), put dollops of uniform sized batter on the cookie sheet, with enough equal space in between to keep the edges from touching once it bakes. Place in the oven and bake for 10 to 15 minutes. Let the cookies cool down a bit then remove them from the cookie sheet. Let the cookies cool further on a cooling rack.

Using a double boiler over medium heat, melt together the cocoa butter until it reaches 50°degrees Celsius /122° degrees Fahrenheit. Stir regularly until smooth. Add the cocoa powder, honey and vanilla, and then mix until well incorporated and the mixture’s temperature reaches 50°degrees Celsius /122° degrees Fahrenheit. Remove the mixture from the heat and let it cool completely before assembling the cookie sandwich.

Assemble the cookie sandwiches by scooping about a teaspoon of filling onto a piece of cookie and spread evenly on its surface. Top with another cookie and set aside, until all the cookies are filled.

Using a double boiler over medium heat, melt together the chopped chocolate and coconut oil. Stir regularly until smooth and remove from the heat. Dip each cookie sandwich into the ganache and scoop it out of the chocolate using a fork. Let most of the excess chocolate drip off and place the cookie sandwich on a tray (which can fit inside the chiller) lined with parchment. Let it set inside the chiller for about 30 minutes. Keep chilled until served.

Chocolate Banana Cream Pie

Chocolate Banana Cream Pie

For the crust
2½ cups freshly ground almonds
½ teaspoon baking soda
½ teaspoon salt
1/3 cup coconut oil

For the chocolate ganache filling:
1 cup coconut milk
8 oz (227 grams) 80% dark chocolate, chopped
2 tablespoons maple syrup
2 medium bananas, sliced

For the cream topping:
2 cans coconut milk, chilled overnight
*use only the thickened milk, not the coconut water
left at the bottom of the can – makes about ½ cup per can
1 teaspoon vanilla extract

Instructions

Makes: 8 servings

Preheat a fan-forced oven to 163° degrees Celsius/325° degrees Fahrenheit. Spray a non-stick baking spray in a 9 inch pie pan/dish and set aside.

In a medium sized bowl, combine the freshly ground almonds, baking soda, salt and coconut oil. Mix until it forms a coarse meal. Spread the mixture evenly on the pie pan to create the crust. Pat the dough to make the surface smooth and even. Place the pie pan/dish into the oven and bake for 10 to 15 minutes or just until golden. Remove from the oven and set aside to cool.

Using a double boiler over medium heat, melt together the coconut milk, chopped dark chocolate and maple syrup. Stir regularly until smooth. Remove the mixture from the heat and let it cool a bit before assembling the pie.

Cover the bottom of the pie shell with chocolate ganache. Spread the sliced bananas all around the surface and then cover it all up with the remaining ganache. Shake the pan a bit to even out the ganache or just smoothen the top with a spatula. Chill for about 10 minutes to set.

Without shaking the can, carefully scoop out the thickened coconut milk into a medium sized bowl, leaving the rest of the coconut water in the can. Add the vanilla. Using an electric mixer beat the coconut milk until stiff peaks form.

Spread all of the whipped coconut milk on top of the chilled pie and return it to the chiller to set. OR put the whipped coconut milk into a piping bag and pipe the cream all over the pie to decorate and return the pie to the chiller to set. Keep chilled until served.

Paleo Carrot Bar

Paleo Carrot Bar

For the brownie
1 ½ cups almond flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg

2 cups carrots, chopped
½ cup (about 15 pcs) dried pitted dates, chopped
3 large eggs
1/4 cup raw honey
2 tablespoons almond oil
1 cup walnuts, chopped

For the frosting:
1 ½ cups coconut butter
¼ cup coconut cream
¼ cup raw honey

Instructions

Makes: 9 large pieces or 16 small pieces

Preheat a fan-forced oven to 163° degrees Celsius/325° degrees Fahrenheit.

Place the chopped carrots in a food processor and puree. Add the chopped dates and puree, and then add the eggs, raw honey and almond oil and process until well blended.

In another medium sized bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg. Sift 2x to lighten the mixture. Make a well at the center and add the carrot mixture. Mix just until blended, and then add the chopped walnuts last.

Spray a non-stick baking spray in a 22 x 22 cm (8 x 8 in) baking dish. Put the batter into the baking dish and place it in the oven. Bake for 20 minutes or until a toothpick comes out clean when the brownies are tested for doneness. Set aside to cool.

In the meanwhile, make the frosting. In a food processor, combine coconut butter, coconut cream and raw raw honey and blend until smooth. If the mixture happens to be too thick for your taste, add a tablespoon of water at a time until you achieve your desired consistency.

Spread the frosting all over the cooled carrot brownie and chill to set. Cut into squares, 9 large pieces or 16 small pieces and serve while cold.