Chocolate Tart, what a beauty.

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I logged in to the blog yesterday after a really long act of disappearance. I come back with a few strands of white hair in my temples, I blame my job which is the same reason why I haven’t been around for a while. Loving what you do can make you overdo it at times. Taking advantage of the holiday period, I want to update you on what I have been up to in life and in the kitchen. I bring you, a delish chocolate tart that can be made in advance and it is perfect as desert for these busy holidays.

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Also I want to say hi to Simon, who sent me a super sweet hello yesterday after I had a look at what you guys had been up to. It is great to know that I have been missed a little bit 🙂

I have trying different photographic styles for my photography lately. If you have followed the blog until now it has mainly been a full of light, white background fest. I work with natural light, so getting moody, contrasted images is sometimes a bit of a challenge, so I hope you like these.

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For this cake, which can be made in advance and kept frozen, you need to make some choices before you start.

The base can be made in two different ways, either a pastry dough or with a mix of almond meal and coconut flour. The first one is a little bit more time consuming and the second one is a little bit more difficult to work with due to it being more crumbly but it is healthier. If you want the second version, you can use the base of the cheesecake i published a while ago, here today, i will leave the time consuming version which is a little different.

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Ingredients (serves 8)

85g unsalted butter or coconut oil

2 tbsp coconut sugar

1 medium free-range egg yolks

2 tbsp ice cold water

125g wholegrain spelt flour

For the filling

250g sugar free chocolate, broken into smaller pieces

2 free-range eggs

100ml non dairy milk

175ml double cream

Method

To make the pastry. Mix the butter and the flour in a food processor until it looks like a crumble. Beat up the egg with the sugar and water and add to the flour/butter mixture. Pour into a surface and work into a dough. Make a ball and leave in the fridge for 30 minutes to rest.

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Place the cream and the milk in a large heatproof bowl over a pan of gently simmering water. Add the chocolate chunks and stir with a whisker until completely combined.

Take the dough and work it into a thin round shape, line the pastry case with the dough cover with aluminium foil and fill with ceramic beans. Bake for 15 minutes. Remove the foil and the beans and return to the oven for 5 more minutes. Leave to cool in the tin.

Whisk the eggs in a large bowl. Pour onto the chocolate mixture and quickly whisk together. Pass through a sieve while you pour into the cold pastry case.

Bake for 15 minutes in an oven at 180C and then leave in the over for a further 45  minutes. Then take out and cool.

If you prefer a shiny top layer, you can melt more sugar free chocolate and when the tart is cold, pour and spread. To decorate, make a circle with sliced pistachios and rose petals.

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Totally Healthy Brownies

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Chocolate comes from the Cocoa Tree which is original from Mexico. Legend has it that Quetzalcoatl gave it as a present to mankind and so its name means God’s Food in greek. It had enormous political, social and religious meaning all across Central America and it first came to Europe in the hands of the Spanish conquerors.

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Initially it was consumed mixed with cane sugar and a pinch of cinnamon, and it was a beverage. It remained a liquid pleasure until 1928 when cocoa butter started to be extracted and at the end of the XIX century the first pralines were born.

There is something warm and cosy in a cup of hot cocoa in a rainy day, this might be because it is sweet and delicious but also because cocoa has a good dose of fibre and micronutrients that produce a feeling of wellbeing.

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Brownies came later. Most people that enjoy a healthy dose of chocolate know that the darker the better and that it’s not the healthiest thing you can eat, so for all of us that love a bit of that nutty, utterly chocolaty flavour, here you have a healthy version.

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Gluten free, refined sugar free, Low GI and very low carb. Win win win win and vegan.

I hope you like it. Best served with a cup of tea.

 

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Ingredients (makes 9 brownies)

  • 1/2 cup coconut oil 
  • 1/2 cup unsweetened cocoa powder
  • 60 gr. unsweetened dark chocolate 
  • 3/4 cup coconut sugar
  • 2 eggs or flax eggs
  • 1 tsp. vanilla extract
  • 1/4 cup coconut flour 
  • 1/2 teaspoon salt
  • 1 espresso coffee
  • 10 walnut halves, crushed

How to…

In a pot, melt the oil, and the chocolate and add the cocoa powder. Then add the sugar, salt and the coffee. Let cool down for 5 minutes and then add the eggs and the rest of the ingredients and bake at 180C for 25 minutes.

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Blue Protein Nice Cream

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I write. I have been writing since I was about 11, when I finished reading The Lord of the Rings. I have always had a thing for fantasy and sci fi and a while ago. I have decided that maybe it would be a good idea to share some tales with you.

So since the aim of this blog is to provide nutritional advice to acquire and maintain a healthy weight, but in a delicious way, sharing tales is not really something you would expect from me. However, I am asking for permission, to all of you. I wonder if you would mind me doing so? And if you don’t, I would like you to challenge me with themes!

Hit me with your best shot and I will do my best to make a short tale with it. Who knows, maybe together we will come up with something good.

For now, let me share with you this protein nice cream recipe, perfect for the coming summer months! Low in fat, slow burning carbs, vegan and high in protein. No added sugar or nasties, great to make for the kids, and for the not so young too 😉

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Ingredients (serves 2)

1 frozen banana

1 scoop vanilla protein powder

100 ml coconut milk

1 tsp. blue matcha

How to…

Mix the blue matcha in the coconut milk and let it sit for 5 minutes. Stir and filter to remove any solid residues. In a blender, mix the frozen banana, the blue milk and the vanilla protein. Mix well and place in a metallic container and back to the freezer for 2 hours.

After 2 hours, check the consistency and if the nice cream is firm, scoop out with an ice cream spoon and serve with frozen berries.

Easy and delicious!

Coconut Raspberry bowl

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Travelling means I am away from my kitchen so I haven’t been able to cook much at all, however before I left I made this very special cocobowl and I kept it for a rainy day.

Coconuts are an excellent for many reasons, everything about them is usable, you can eat the flesh and it’s filling and delicious, you can drink the water, full of electrolytes, use the oil to cook or in your skin or hair for hydration of nutrition and when there is nothing else to eat, you can use the shells to makes bowls or bikini tops (lol).

As a final giveaway, the coconut provides us with coconut flour which is absolutely fabulous to substitute regular flour with way more fibre than the regular wheat one and very low in carbs.

I (place big heart here) coconuts.

Peace & Love!