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Okay put your hand up if you remember the first Lindt Lindor Easter egg that you ever had……………………………………… I do for sure. (Don’t worry if you could never have them - all that is about to change!!!)

I got through to 20 (I know!!!!) without ever having tried one! I had just taken up salsa dancing and a friend I met there named them as her favourite Easter chocolate.

I must admit that mine had always been Cadbury’s creme egg (I’m so making a copycat version of them one day, just need to figure the filling!!!)

I’d never tried Lindor before but that Easter I did. They were so creamy and delicious I knew I had been missing out but there is no need to miss out any more. These chocolate cream filled mini Easter eggs are everything you would hope for – just like that first bite of a Lindt Lindor Easter egg – smooth, rich, creamy perfection. Once blended nobody will even be able guess the ingredients you used!!

The cashew nuts are just so creamy – make sure that you soak them for long enough – I would say at least 4 hrs but overnight is better! It’s actually the quality I love best about cashew nuts. I love all nuts but cashew nuts blend sooooooooooooooooo well that there isn’t even a trace of them left. It’s the reason they make the easiest nut milk (no straining plus the whole nut for extra nutrition/fibre) and it is why they are the perfect choice for these chocolate cream (emphasis on the cream there) filled Easter eggs!

I like them being whole eggs rather than halves but putting them together can be a bit tricky! I found the best method was to use two matching Easter egg moulds. Keep one set in the mould and remove the other.

Coat the one in the mould with a little melted chocolate and place the matching half on top. Once set remove from the mould and there you have it a whole, chocolate cream filled mini Easter egg. Super scrummy – you’ll be hiding the in really obscure places! ;)

Quick tip on the chocolate…… It’s really cold here at the moment so keeping the chocolate the right consistency was a bit of a challenge. If you have to reheat it and are using a microwave be really careful not to burn the chocolate – I use a really low heat on mine.  

Hope you have a lovely Easter! :)

Chocolate Cream Filled Mini Easter Eggs

Prep Time: 40 mins                      Set Time: 2-4 hrs                                  

  

Makes: 40 Mini Easter Eggs                    

Ingredients: 

Chocolate Creme Filling:

3 tbsps. Cocoa Butter

1 tbsps. Coconut Oil - melted

½ Cup Cashew Nuts (soaked overnight)

2 tbsps. Cocoa Powder

¼ Cup Maple Syrup

1tsp.Powdered Vanilla

Chocolate:

6 tbsps. Cocoa Butter

¼ Cup Cashew Nut Butter or you can make your own - recipe here :)

¼ Cup Cocoa Powder

½ Cup Powdered Coconut Sugar

2 tbsps. Coconut Oil - melted

1tsp. Powdered Vanilla

1 tbsps. Maple Syrup

Instructions:

Chocolate Cream Filling:

1) Melt the cocoa butter in a bowl over a saucepan of boiling water.

2) Place all the ingredients in a blend and blend until completely smooth.

Chocolate:

3) Melt the cocoa butter in a bowl over a saucepan of boiling water.

4) Remove from heat and slowly stir in cashew nut butter.

5) Add all the other ingredients and stir until smooth.

6) Allow the chocolate to cool slightly until it starts to thicken.

7) Coat the base of each cavity of two matching mini Easter egg chocolate moulds – leaving a hole in the middle and place in the freezer to set.

8) Fill the cavity with the chocolate cream filling leaving a couple of mm at the top and place in the freezer for 20 mins.

9) Remove the filled eggs from one of the moulds. Cover the top of each egg in the other mould with melted chocolate and place the matching egg on top.

10) Leave for 2-4 hrs until set before removing from the moulds and wrapping in candy foil.

 

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Happy Mother’s day everyone – and especially to all you awesome Mum’s out there!

I know that I have mentioned in past Mother’s Day posts about how great my Mum is, over the years she has been amazingly kind, loving and so supportive of everything I have ever done. She is just great – which is one of the reasons why I enjoy baking something extra special just for her.

And if there ever were an incredibly decadent, amazingly delicious, mouth-watering slice this would be it! Light and fluffy, sweet and nutty it balances the smooth with the crunch perfectly.

Don’t miss out the bit where you whip it up – I like to borrow my Mum’s kenwood chef to do this – thanks Mum – but it is also possible by hand, it just takes a bit more time. So worth it, I promise you – it really gets the air bubbles in and makes it light and fluffy and is, after all, the whip bit in the Caramel Whip and Hazelnut Slice! :D

Any nuts will do but I like hazelnuts on this one. Pecan can also make a great choice against the caramel.

So let’s get going – hope everyone has a beautiful day! <3 <3 <3

 

Caramel Whip and Hazelnut Slice

Prep Time: 20 mins               Top Setting Time: 40 mins           Set Time:2-4 hrs

  


Makes: 18

Ingredients:

Base:

2 Cups Shortbread Biscuit Crumbs – recipe here

1 tbsps. Maple Syrup

1 tbsps. Coconut Oil - melted

 

Topping:

¾ Cup Cashew Nuts – (soaked overnight)

½ Cup Coconut Oil – melted

¼ Cup Creamed Coconut

½ Cup Powdered Coconut Sugar

¼ Cup Maple Syrup

1 tsp. Powdered Vanilla

 

½ Cup Chopped Roasted Hazelnuts

 

Salted Caramel Drizzle:

2 tbsps. Powdered Coconut Sugar

¼ Cup Maple Syrup

2 tbsps Coconut Oil - melted 

Tiny Pinch of Himalayan Salt

Instructions:

     1)     In a bowl combine thoroughly all the ingredients for the base. Press the mix into the base of a 7” x 11” pan and place in the refrigerator to set for 10 mins.

     2)      Blend all the ingredients for the topping together until completely smooth. Place in the freezer for about 40 mins. Remove from the freezer and beat to create a light creamy frosting style topping.

     3)      Spread the caramel whip topping over the base and sprinkle with the hazelnut.

     4)      Stir the powdered coconut sugar, maple syrup, coconut oil and salt together until smooth. Drizzle over the top of the hazelnuts.

      5)       Place in the fridge for 2-4 hrs to set – slice and enjoy! :)

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I had this plan where I would sit down with a slice of this apricot and almond shortcake and whilst I sat enjoying every mouthful, in the small amount of sunshine peeking from behind the clouds and through my window, I  would share with you all the amazing qualities associates with this delicious treat.

However, it would appear that I have already finished the whole piece and I haven’t even started! So it seems I will have to either a) work from memory or b) have another piece (maybe I should wait o that until I’m done!)

I fell in love with Dalfour’s Jam a few years back – I haven’t tried one yet that I haven’t found delicious (and I’ve tried more than a few of the range) - and all 100% fruit.  

There is a health food shop a 15 min drive or so from where I live and they stock nearly all of them! The only trouble I have is deciding on my favourite – blackcurrant, golden peach, black cherry, cranberry and blueberry, four fruits, apricot, raspberry, strawberry – they’re all divine!

Generally I would say my No.1 is the black cherry – yes I know I’ve used it in more than a few recipes! Perfect every time, full of these wonderful plump juicy cherries that rise to the top ready to be scooped out – sweet and delicious – I simply can’t resist.

Last week I was discussing the range with a friend - another avid fan – and when I got home I realised we’d missed apricot from the list completely. So easily overlooked as it is quite a mild flavour but shouldn’t be because it is, like all the others, just sooooooooo good!

Plus perfect for baking. Especially when mixed with almonds and shortcake and since I don’t’ want it missed – it’s too good for that – it as first choice for this scrummy treat.

Quick tip on making the shortcake – when placing the top layer on the shortcake, over the jam, make sure that you press the two layers firmly together around the edge to seal it or the jam will bubble through. I try to shape it as close as I can before placing it over the top – once it’s on it’s on! :)

Guess it’s time for that second piece now…………………………………………….

Almond and Apricot Shortcake

Prep Time: 15 mins            Fridge Set Time: 30 mins             Bake Time: 30 mins                                       

  

Makes: 1 Round                                   

Ingredients:

½ Cup Coconut Oil - melted

½ Cup Powdered Coconut Sugar

1 Cup Almond Flour

½ Cup Ground Almonds

¼ Cup Tapioca Flour

1 tbsp. Arrowroot Powder

1 tsp. Powdered Vanilla

1 tsp. Almond Extract

1½ tsps. Baking Powder

½ tsp. BiCarb

2 tbsps. Almond Milk

2/3 Cup Dalfour Apricot Jam

2 tbsps. Flaked Almonds for the topping

Instructions:

1) Cream together coconut sugar and coconut oil.

2) Gradually fold in the almond flour, ground almonds, tapioca flour, arrowroot powder, powdered vanilla, almond extract, baking powder and bicarb.

3) Stir in enough almond milk to form a dough.

4) Place in the fridge for 30 mins.

5) Preheat the oven to 160˚C.

6) Divide the dough in half and press half into the base of a 7 inch round sandwich tin making sure you come up the sides. Fill with the apricot jam.

7) Roll out and shape the other half of the dough large enough to cover the top. Place over the jam and press the edge firmly together.

8) Sprinkle the flaked almonds over the top and place in the oven for 30 mins.

9) Remove and allow to cool for 10 mins before removing from the pan.

10)Allow to cool thoroughly before slicing.

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Rich, sweet and the perfect balance between fruit and chocolate – thank you Juba for the inspiration!

I love to make an extra special treat for a special friend who loves his Daflour jam – especially the cherry one!

We’ve had many super-fun nights, and playing wink murder, singing karaoke until our voices were hoarse, and numerous other capers, leading to many laughs and copious consumption of free-from foods!!

Last time was a cherry lemon mousse – whipped up last minute and inspired by my friend’s, and my own, love of Dalfour’s Cherry Jam. Sooooooooooo delectable- it makes anything just that bit more extravagant.

 

This friend recently moved and so, before he left, a new recipe – including Dalfour cherry jam was clearly required. Of course I used only the best ingredients and if there ever was a slice to be called an indulgent treat, this would be it.

Layers of chocolate cake, cherry mousse, cherry jam and drizzled with chocolate, it is rich, decadent perfection! Every mouthful will transport you to heaven! 

So let’s get baking!

 

Juba’s Cherry Chocolate Slice

Prep Time: 35 mins               Bake Time: 25 mins          Set Time:24 hrs

  


Makes: 18-24 Slices

Ingredients:

Base:

1/3 Cup Coconut Oil – melted

¾ Cup Powdered Coconut Sugar

¾ Cup Non-Dairy Milk

1½ tsps. Powdered Vanilla

 

½ Cup Almond Flour

¼ Cup Buckwheat Flour

¼ Cup Tapioca Flour

½ Cup Cocoa Powder

¼ Cup Non-Dairy Yoghurt

½ tsp. Baking Powder 

1 tsp. BiCarb

Filling:

½ Cup Coconut Milk

1 tsp. Agar Agar

¼ Cup Maple Syrup

1 tsps. Powdered Vanilla

1 tsps. Almond Extract

½ Cup Frozen Dark Sweet Cherries

1 pk. Non-dairy Cream Cheese

½ Cup Arrowroot Powder

Topping:

1 Jar Dalfour Cherry Jam

 

Instructions:

     1)      Preheat the oven to 170˚C  

     2)      Beat together the melted coconut oil, coconut sugar, non-dairy milk and powdered vanilla until fully combined.

     3)      Mix in the almond flour, buckwheat flour, tapioca flour and cocoa powder.

     4)      Finally add the yoghurt, baking powder and bicarb - beat until fully combined.

     5)      Spoon into a lined 7” x 11” baking pan and bake in the oven for 25 mins

    6)      Leave in the tin to cool. 

     7)      In a saucepan whisk together the coconut milk, agar agar, and agave nectar. Leave to stand for 10 mins.

     8)      In a bowl combine thoroughly all the ingredients for the base. Press into a 6” round pan and place in the refrigerator to set for 10 mins.

     9)      Place the coconut milk, agar agar and agave mix on a medium-high heat for 10 mins. Stir continuously.

     10)   Blend together all the ingredients for the cream cheese filling including the coconut mix until completely smooth.

     11)   Pour the cream cheese filling over the digestive base and place in the fridge to set overnight.

     12)   Once set spoon the cherry jam over the top.

     13)   Melt and drizzle the chocolate over the jam place in the fridge for 20 mins.

     14)    Slice and serve. :D

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Grab a fork and come on over! Finally I’ve done it! I’ll ignore for the moment that the kitchen is littered with my failed attempts and the washing up is stacked a mile high because here I have a high protein, low fat, cholesterol free absolutely scrumptious baked cheesecake. Yay!!!!!

It’s out - I LOVE cheesecake. Many years ago I went to New York and shared a humongous slice of baked cheesecake with my friend in a deli off 54th street. Even between us we didn’t managed to finish it!! We hadn’t even had dinner that evening. We’d been to the deli a few days previously and had promised ourselves that we would come back to have a slice. Kudos to our friend who managed a whole slice of chocolate cheesecake by himself! (Ooooooo Chocolate Cheesecake just let me add that to the To Do List)

This (well I guess it was about a third of a) cheesecake did, however, fuel a whole nights salsa dancing. It is also pretty safe to say that this epic cheesecake, as my introduction to the heavenly world of baked cheesecake, is my inspiration for this creation and this memory is the main reason I was so determined to master the healthy baked cheesecake! Just in case you would like it I've also put my digestive biscuit recipe below! :)

Prep Time: 30 mins                        Bake Time: 40 mins                            

   

Serves 8-12                                                    

 

Ingredients:

Base:

2 Cups Digestive Biscuit Crumbs (Graham Crackers) (recipe below)

3 tbsps. Coconut Oil - melted

3 tbsps. Maple Syrup

 

Cream Cheese Filling:

1 pk. Silken Tofu

1 pk. Tofu Cream Cheese

½ Cup Arrowroot Powder

½ Cup Agave Nectar

2 tsps. Vanilla

1 Lemon – juice and zest

1 tsp. Baking Powder

 

Peach Melba Topping:

Peaches:

3 Peaches Sliced

¼ Cup Agave Nectar

Raspberry Sauce:

½ Cup Raspberries

2 tbsps. Agave Nectar

2 tbsps. Water

 

Instructions:

1) Preheat the oven at 160˚C

2) In a bowl combine thoroughly all the ingredients for the base. Press into an 8” round baking pan and place in the oven for 10 mins or until a light golden brown. Removed from the oven and allow the base to cool for 10 mins.

3) Whilst cooking the base beat together all the ingredients for the cream cheese filling (I like to use my Kenwood Chef for this)

4) Once the base has cooled spread the cream cheese filling over the top and place in the oven for 30 mins or until a light golden brown. Remove from the oven and allow to cool.

5) Place the peach slices in a saucepan together with the ¼ cup of agave nectar on a medium heat for about 10 mins. Stir regularly. Remove from heat and allow to cool.

6) In a separate saucepan on a medium heat cook the raspberries, 2 tbsps. Agave and 2 tbsps. of water together for about 10 mins – stir regularly.

Optional: Once removed from the heat I like to sieve this immediately to remove the seeds. Allow to cool.

7) Once the cheesecake has cooled spread the peaches over the top and then drizzle with the raspberry sauce before placing the fridge.

8) Allow to chill for at least 4-8hrs or overnight before serving. 

 

 

Digestive Biscuit (Graham Crackers) Recipe

Prep Time: 10 mins                        Bake Time: 15 mins                                     

  

Makes 12 Biscuits or 2 Cups of Crumbs                                                   

 

Ingredients:

1 Cup Oat Flour

¾ Cup Ground Almonds

¼ Cup Coconut Oil

2 tbsps. Agave Nectar

3 tsps. Baking Powder

2-3 tbsps. Almond Milk

 

Instructions:

1) Preheat the oven at 170˚C

 

2) In a mixing bowl thoroughly combine all the ingredients except the milk.

 

3) Add the milk one tablespoon at a time until you form a dough.

 

4) Roll out the dough between two slices of baking parchment until about 3-4mm thick.

 

5) With a cookie cutter cut out the biscuits and place on a lined baking tray. 

 

If you want these for biscuit crumbs you can always just place the rolled dough into the oven.

 

6) Bake in the oven for 15 mins until a light golden brown

 

7) Remove from the oven and allow to cool on the tray for at least 10 mins

 

These will be soft when you remove them from the oven but they will firm as they cool. 

 

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They say to start the New Year how you mean to continue. So I am going to start mine with an outrageous classic, which is a personal favourite, but with a winter twist!

Oh yes, Cranberry and Orange Bakewell tart! How good does that sound? I promise you it will taste even better! As with so many of my recipes the inspiration for this one came from something that I used to love before I started to make changes to my food choices.

Around Christmas time (and if we were lucky a little into the New Year) my local supermarket used to bring out their own brand of winter Bakewell tarts – orange and cranberry Bakewell tarts to be precise.

I have always loved Bakewell tarts - I’m a massive fan of cherry and almonds and always will be, but I think that it has something to do with the limited availability of these that always made them so desirable!

And I wasn’t the only member of my family that thought so! A couple of years back I found the Dalfour Blueberry and Cranberry jam and my head immediately went to those Bakewell tarts. (You can absolutely make your own jam but this is so easy.)

I tried it out immediately and yummmmmmmmmmmmmmmmmmmm! I mean seriously yum!!!!!!!!!!!!!!!!!!!!! It’s so good! So let’s get going – hope you enjoy!!!! :D

 

Orange and Cranberry Bakewell Tart

Prep Time: 20 mins                        Bake Time: 20 mins  

  


Makes: One 9 inch Tart 

Ingredients:

Base and Top:

1 Cup Almond Butter

½ Cup Almond Flour

½ Cup Maple Syrup

1 tsp. Almond Extract

2 tsps. Orange Oil

2 tsps. Baking Powder

¼ tsp. BiCarb 

2 Flax Eggs (2 tbsps. flaxseed whisked together with 4 tbsps. warm water)

2 tbsps. Non-dairy Milk

 

Cranberry Jam:

1 Jar of Dalfour Cranberry and Blueberry Jam

 

Almond Paste:

1 Cup Ground Almonds

½ Cup Maple Syrup

1 tsp. Almond Extract

1 tsp. Orange Oil

 

2 tbsp. Flaked Almonds 

Instructions:

     1)      Preheat the oven at 170˚C.

     2)      In a bowl combine all the ingredients for the base. Spoon about 2/3 of the mix into a 9 inch round baking pan.

     3)      Cover with the jam.

     4)      In a bowl mix together the ground almonds, maple syrup, orange oil and almond extract to form an almond paste. Layer over the jam.

     5)      Take the remaining 1/3 of the base mix and place it over the almond paste.

     6)      Sprinkle with flaked almonds.

     7)      Place in the oven and bake for 25 mins. 

When making this recipe you might get a little messy putting the layer together as they can be quite sticky but it is sooooooo worth it. The final cake is so moist and tasty! J

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As we have raced through December Christmas is upon us!! (You know this for sure when you can’t get a parking space in town on a Saturday after 9 am!!!!) Christmas has always been a time when a lot of baking has taken place in our house.

With a constant stream of visitors, in the shape of friends and family and every one hoping that you’ll get round to their favourites – it can be a crazy time!

So I promised that over the last few weeks I would share as many of my Christmas recipes as I have the time to bake, photograph and get them out to you!! I hope you have enjoted them!! This one is, most probably, my favourite!

I know I talk a lot about whose favourite each of my biscuits/cakes/slices is but, whilst obviously I love all the treats I bake, this one is personal favourite.

I’m sure you’re aware by now how much I love chocolate, raisins and oranges, and by default orange oil. These decadent slices contain all three!!!  

They have that real luxury Christmas taste about them.

You could imagine sitting snuggled up and warm next to a log fire, watching your favourite Christmas movie with a hot chocolate and one of these, an Orange Chocolate and Raisin Slice.

Now don’t get me wrong I enjoy these all year round – we took a batch on holiday with us this year and they are perfect no matter when or where – but I can’t help feeling that they are that little something special we look for at Christmas – the perfect slice for anyone who come to visit (especially those who like chocolate, orange and raisins!!!! ;))

 

Orange Chocolate and Raisin Slice

Prep Time: 15 mins             Bake Time: 15 mins            Set Time: 2hrs                             

  

Makes 24 Squares                           

Ingredients:

Base:

100g Melted Chocolate 

¼ Cup Coconut Oil - melted

½ Cup Ground Almonds

1 tsp. Orange Oil

¾ Cup Powdered Coconut Sugar

1 tbsps. Ground Flaxseed

1 Cup Almond Flour

1 tsp. Baking Powder

2 tbsps. Orange Juice

1½ Cups Raisins (soaked in boiling water for 10 mins and then drained thoroughly)

 

Topping:

3 tbsp. Cocoa Butter

¼ Cup + 2 tbsps. Cashew Nut Butter or you can make your own - recipe here :)

2 tbsps. Cocoa Powder

¼ Cup Powdered Coconut Sugar

2 tbsps. Coconut Oil - melted

½ tsp. Powdered Vanilla

2 tbsps. Maple Syrup

1 tsp. Orange Oil 

Instructions:

1) Preheat the oven to 170˚C.

 

2) In a bowl mix together the melted chocolate, coconut oil, ground almonds, orange oil and coconut sugar.

 

3) Stir in the flaxseed and almond flour and baking powder until thoroughly combined.

 

4) Fold in the orange juice and raisins and sppon into a 7" x 11" lined baking tray.

 

5) Place in the oven for 15 mins. Remove and set aside to cool

 

6) Melt the cocoa butter in a bowl over a saucepan of boiling water. Remove from heat and slowly stir in cashew nut butter. Add all the other ingredients and stir until smooth.

 

7) Spread over the cooled slice and place in the fridge for 2 hrs to set. Slice and enjoy! :)

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Mincemeat is undoubtedly one of my favourite foods on the planet - the perfect blend of sweet and spicy, rich and fruity.

Although, at this point, I must confess that I am not a huge fan of pastry. It has always seemed to me that the only purpose for pastry is to hold the pie, tart, slice in place.

As a child I would try and forgo this part whenever I could. As an adult I like to think about what can be used to hold the pie/tart/slice in place instead!

In the weeks running up to Christmas I like to make a batch of mincemeat – which usually involves getting an array of my favourite dried fruit and using this recipe – Homemade Christmas Mincemeat.

It makes a wonderful Christmas present plus it lasts so well that I usually like to make enough that I can store some for when I get a mincemeat craving later in the year – yes I confess that this can even happen in July. This recipe is so awesome that, stored in an airtight Kilner jar, it will still be good.

So, there I am with 6 jars of mincemeat in the fridge deciding what to make this year when I stumbled across my shortbread recipe. Everybody knows all coconut shortbread makes the best mince pie – so why not a mince tart?

After all shortbread is so light, flaky and delicious that it seemed to me to be the perfect accompaniment – so of course I had to give it a go. I sure wasn’t sorry once I had tried it!

Some of grace’s coconut milk makes the perfect replacement for single cream just lifting it that little bit more.

I’m sure this will be a regular at our table for many Christmases to come! Hope you enjoy!!! :D

Luxury Shortbread Mince Tart

Prep Time: 15 mins             Bake Time: 16 mins          Set Time: 30 mins                              

   

Serves: 10-12    

Ingredients:

Base and Topping:

½ Cup Coconut Oil - melted

½ Cup Powdered Coconut Sugar

2/3 Cup Almond Flour

½ Cup Arrowroot Powder

½ Cup Rice Flour

1½ tsps. Powdered Vanilla

Pinch of Himalayan Salt

Filling:

1½ Cups Mincemeat

Instructions:

1) Cream together coconut sugar and coconut oil. Gradually fold in the almond flour, arrowroot powder, rice flour, powdered vanilla and Himalayan salt.

2) Press about ¾ of the mix into the base of a lined 8 inch round tart tin making sure to come up the sides about 1½ inches. Place in the fridge for 30 mins. Place the remaining ¼ in the fridge in a bowl to set.

3) Preheat the oven to 160˚C

4) After 30 mins remove the base from the fridge and bake in the oven for 8 mins until a light golden brown. Remove from the oven and set on one side to cool.

5) Spoon the mincemeat into the base and crumble the remaining shortbread mix over the top. Place back in the oven for another 8 mins.

6) Remove from the oven – serve hot or cold. :)

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I wish I could convey to you with words just how scrumptious this Pecan Pie is but I am at a loss!!! Pecan nuts and caramel have always been perfect together and this Pecan Pie is no exception

I must confess that this is my first Pecan Pie. Had I known previously just how delicious Pecan Pie is I’m sure I would have ditched the French Fancies and had a childhood of nothing but chocolate and Pecan Pie.

Ooooooooo and strawberry ice cream – (although possibly not as a combo!!!)

It was seriously love at first bite and I will, for sure, be making this one again!

Especially since the added bonus of this pecan Pie is that it’s super easy to make and uses a fair few of my favourite ingredients!!

The base is pretty good – a mix of oats, grounds almonds, almond flour, coconut oil and those ever wonderful Medjool dates.

The topping is simple and delicious but honestly it’s the filling that is to die for!

Blended pecan nuts, date syrup, Medjool dates, cashew nut butter and vanilla – making an incredible pecan-caramel centre that is out of this world – leaving you wishing that you could manage another slice.

Don’t worry – there is always tomorrow! :)

Healthy Thanksgiving Pecan Pie

Prep Time: 15 mins                                    Bake Time: 18 mins                             

  

Serves 10-12                                        

Ingredients:

Base:

4 Medjool Dates

¼ Cup Date Syrup

¼ Cup Coconut Oil - melted

1 Cup GF Oats

½ Cup Ground Almonds

½ Cup Almond Flour

Small pinch of Himalayan Salt

Filling:

3/4 Cup Pecan Nuts

½ Cup Date Syrup

10 Medjool Dates

1 tbsp. Arrowroot Powder

1/3 Cup Cashew Nut Butter or you can make your own - recipe here :)

1 tsp Powdered Vanilla

Topping:

Approx. 1 Cup Whole Pecan Nuts

2 tbsps. Maple Syrup

Instructions:

1) Preheat the oven to 170˚C

2) Make a paste with the Medjool dates and the date syrup. (I use my Bamix for this but a food processor should be fine.)

3) Stir in the coconut oil, oats, ground almonds, almond flour and salt.

4) Press the mix into the base of a 7 inch round tart tin coming up the sides about an inch or so and place in the oven for 8 mins until a light golden brown.

5) Remove from the oven and allow to cool.

6) Pulse the pecan nuts in a blender until it resembles fine meal. Add the date syrup, Medjool dates, arrowroot powder, cashew nut butter and vanilla. Blend until completely smooth and spoon into the cooled base.

7) Arrange the pecan nuts over the mix and drizzle with maple syrup and place in the oven and bake for 10 mins.

8) Serve hot or cold drizzled with maple syrup and Grace’s Thai coconut milk or use a tin of coconut milk to make double cream!! :)

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I had this plan where I would sit down with a slice of this apricot and almond shortcake and whilst I sat enjoying every mouthful, in the small amount of sunshine peeking from behind the clouds and through my window, I  would share with you all the amazing qualities associates with this delicious treat.

However, it would appear that I have already finished the whole piece and I haven’t even started! So it seems I will have to either a) work from memory or b) have another piece (maybe I should wait o that until I’m done!)

I fell in love with Dalfour’s Jam a few years back – I haven’t tried one yet that I haven’t found delicious (and I’ve tried more than a few of the range) - and all 100% fruit.  

There is a health food shop a 15 min drive or so from where I live and they stock nearly all of them! The only trouble I have is deciding on my favourite – blackcurrant, golden peach, black cherry, cranberry and blueberry, four fruits, apricot, raspberry, strawberry – they’re all divine!

Generally I would say my No.1 is the black cherry – yes I know I’ve used it in more than a few recipes! Perfect every time, full of these wonderful plump juicy cherries that rise to the top ready to be scooped out – sweet and delicious – I simply can’t resist.

Last week I was discussing the range with a friend - another avid fan – and when I got home I realised we’d missed apricot from the list completely. So easily overlooked as it is quite a mild flavour but shouldn’t be because it is, like all the others, just sooooooooo good!

Plus perfect for baking. Especially when mixed with almonds and shortcake and since I don’t’ want it missed – it’s too good for that – it as first choice for this scrummy treat.

Quick tip on making the shortcake – when placing the top layer on the shortcake, over the jam, make sure that you press the two layers firmly together around the edge to seal it or the jam will bubble through. I try to shape it as close as I can before placing it over the top – once it’s on it’s on! :)

Guess it’s time for that second piece now…………………………………………….

Almond and Apricot Shortcake

Prep Time: 15 mins            Fridge Set Time: 30 mins             Bake Time: 30 mins                                       

  

Makes: 1 Round                                   

Ingredients:

½ Cup Coconut Oil - melted

½ Cup Powdered Coconut Sugar

1 Cup Almond Flour

½ Cup Ground Almonds

¼ Cup Tapioca Flour

1 tbsp. Arrowroot Powder

1 tsp. Powdered Vanilla

1 tsp. Almond Extract

1½ tsps. Baking Powder

½ tsp. BiCarb

2 tbsps. Almond Milk

2/3 Cup Dalfour Apricot Jam

2 tbsps. Flaked Almonds for the topping

Instructions:

1) Cream together coconut sugar and coconut oil.

2) Gradually fold in the almond flour, ground almonds, tapioca flour, arrowroot powder, powdered vanilla, almond extract, baking powder and bicarb.

3) Stir in enough almond milk to form a dough.

4) Place in the fridge for 30 mins.

5) Preheat the oven to 160˚C.

6) Divide the dough in half and press half into the base of a 7 inch round sandwich tin making sure you come up the sides. Fill with the apricot jam.

7) Roll out and shape the other half of the dough large enough to cover the top. Place over the jam and press the edge firmly together.

8) Sprinkle the flaked almonds over the top and place in the oven for 30 mins.

9) Remove and allow to cool for 10 mins before removing from the pan.

10)Allow to cool thoroughly before slicing.

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