Using the Sweet Potato Brownies I made last time with coconut flour instead of quinoa, I created some luscious clean tiramisu!
You will need:
Brownie broken into crumbs
Coconut milk/cream of coconut milk
1-2 tsp honey
1 tsp vanilla extract
2 leaf gelatin
Cocoa powder (optional)
Crumble the brownie into the ramekins and add a splash of espresso. Use a spoon to press the mixture firmly into the ramekin.
Make gelatin as instructed on the packaging.
Open a can of coconut milk (or use ready creamed) and spoon out the set cream. Place in a bowl with the honey and vanilla extract. Whip on low and then medium speed. Slowly add the gelatin and continue to mix on low.
Spoon the creamy milky mixture into the ramekins and place in fridge. The gelatin will make them set pretty quickly so they should be ready within a few minutes – 1 hour. Dust cocoa powder on top. Voila!
Ferror Rocher / Hazelnut Bites
One of my own creations!
Mix the hazelnut butter in a bowl with the honey, coconut oil and coconut flour. Add a little more flour to make the mixture ‘stickier’ if you wish. Bear in mind coconut flour is quite dry and mealy so try to avoid using too much. You can also add additional coconut oil to hold the mixture together once cooled.
Roll the mixture into small balls and coat in ground almonds.
Melt chocolate and cover the balls. Place in fridge to cool. Yummy!
Salted Caramel Ice Cream
I saw this recipe on Instagram and adapted it to suit my taste.
You will need:
Approx 2.5 bananas, sliced and frozen overnight
1/2 can coconut milk
3 medjool dates
1 pinch sea salt
1 tsp vanilla extract (optional)
2 tsp maple syrup divided
2 tbs coconut oil
2 tsp cocoa powder
Blend the banana and coconut milk together.
Add the medjool dates and blend again.
Add the salt, vanilla, and 1 tsp maple syrup and mix well.
This makes approx 3 small servings.
Make the chocolate sauce by melting the coconut oil and adding the remaining maple syrup and cocoa powder – mix well. Drizzle over the ice cream (it will harden, leaving a delicious chocolatey topping).