Niki’s Dark Chocolate and Sticky Date Tarts

2016, Autumn, nikibakes.co.uk, Sweet

datetarts

Hey guys,

I have been waiting a while to share this indulgent yet nutritious (yes, that’s right!) treat with you all. To mark national chocolate week, I am so excited to now share my dark chocolate and sticky date tarts with you all. I’m not really sure where I should begin with such a sweet treat as there’s so much going on in terms of flavour…you have the buttery like and nutty base layer…the smooth and sticky date filling and then the rich and silky raw cacao topping. The raw cacao nibs also add that extra bit of crunch which contrasts beautifully with the fudgy texture of the chopped dates on top. It’s packed full of vitamin e from the almonds, crammed full of antioxidants from the raw cacao powder and good fats from the coconut oil to name but a few goodies. These tarts are best enjoyed on workout days and preferably and the evening.

All you need is:

Ingredients:

(Makes 8 mini tarts) 

(Use organic/natural real food ingredients where possible)

 

Prep time: 5 minutes

Cooking time: 20 minutes

Total time: 40 minutes (including assembly of the tarts)

For the ‘pastry’ case:

200g of almond flour (Sukrin is a great choice)

½ cup of raw coconut oil, melted

2 tablespoons of coconut sugar or ¼ cup of maple syrup

¼ teaspoon of pink Himalayan Salt

1 level teaspoon of ground Ceylon cinnamon

 

For the sticky date filling:

1 cup of organic medjool dates, pitted and at room temperature

¼ cup of filtered water

2 tablespoons of raw almond butter

 

For the raw chocolate topping:

¼ cup raw cacao powder

½ cup coconut oil

¼ cup of maple syrup (meridian is a great choice)

 

For decoration:

2 tablespoons of raw cacao nibs

3 medjool dates, pitted and chopped

From your kitchen:

 

A mixing bowl

A wooden spoon

A sharp knife

8 mini tart shells

A silicone spatula

A couple of tablespoons for measuring

A couple of small saucepans

A baking sheet

A silicone whisk

Method:

 

Step 1: 

 

Preheat your oven to 180°C/Gas Mark 4. To create the pastry layer all you have to do is combine the ground almonds, coconut oil, ground cinnamon and Himalayan salt in your mixing bowl using a wooden spoon. Once it comes together, take your wooden spoon and use your hands to form the dough.

 

Step 2: 

 

Next, use a rounded tablespoon of your pastry mixture for each tart case and flatten out your pastry evenly using the palm of your hand and your fingertips. This process can take up to 10 minutes but I promise you, the effort will be worth it as this will make sure that your tarts are strong enough to hold your filling along with baking evenly. Place your tarts on your baking tray and bake for around 12-15 minutes or until they turn golden brown. Leave to cool.

 

Step 3: 

 

To prepare your sticky date filling, heat your dates gently on a low heat with your water in a small saucepan. Alter 5 minutes the dates should be warmed through and soft so using your wooden spoon simply break down the dates until a thick texture is formed from the dates. Don’t worry if there are still some small chunks of dates in your date filling, this will add more texture. Allow to cool for a couple of minutes before using your spatula to spread your sticky date filling evenly over your nutty base layer. Using a teaspoon, spread over your almond butter evenly across the 8 tarts and leave to one side.

 

Step 4: 

 

Lastly, for your raw chocolate topping gently heat your coconut oil and maple syrup in a small saucepan. Using your silicone whisk, gently add your raw cocoa powder and whisk thoroughly until a delicious liquid is formed and there are no lumps remaining from the raw cacao powder. Carefully cover your tarts (my favourite part!) evenly and decorate with your cacao nibs and chopped dates. Refrigerate for at least 30 minutes before serving.

 

I hope you enjoy making these tarts as much as I did and hopefully see how delicious sweet treats can be with the added nutrition from real and natural ingredients. These tarts are great for special occasions and even Christmas, just increase the cinnamon to two tablespoons and you can top the tarts with dried cranberries.

 

Happy Baking!

Niki

Recipe Creator

 

http://www.doctoroz.com/article/super-powers-cocoa

https://draxe.com/almonds-nutrition/

http://www.collective-evolution.com/2016/02/01/this-is-what-happens-to-your-body-when-you-eat-pink-himalayan-salt/

https://draxe.com/medjool-dates/

Niki’s Raw Pecan Crumble Slices

2015, Healthy, nikibakes.co.uk, Sweet, Winter

PECANSniki

Hello everyone!
The weekend is nearly upon us and what better way to celebrate than whizzing up my fibre-rich and mineral packed (magnesium, copper, iron to name just a few) raw pecan crumble slices? They are decadent but believe me when I say, there is nothing but pure goodness in my slices. The incredible sweetness from the dates and maple syrup compliments the rich and buttery pecans in the most satisfying way. So have a quick read and see how simple it is to create these delicious beauties…
All you need is:
(Makes 8 slices)
For the crust and crumble topping:
1 cup of raw pecan nuts
4 dates, pitted (at room temperature)
1 tablespoon of melted coconut oil
Pinch of Himalayan salt
½ cup of ground almonds

For the filling:

¼ cup of raw cocoa powder (only raw please…we want those antioxidants!)
2 of melted coconut oil
2 tablespoons of maple syrup

Line your loaf baking tin with greaseproof paper and set aside. Prepare your crust and crumble topping by simply placing the pecans in your food processer and whizz a few times to break it down. Next, add in the dates, coconut oil, salt and ground almonds and process again until you start to see rough dough like pieces form. It should stick together when you press it between your fingers.
Press three quarters of this mixture into the base of your loaf tin and reserve the rest for the topping. Set this aside and prepare your chocolate filling. Whisk together the cocoa powder, coconut oil and maple syrup in a bowl until the mixture begins to thicken up. Pour into the loaf tin and sprinkle the remaining cup of crumble topping, gently pressing the topping down and place in the freezer for a couple of hours before serving. This treat is best served chilled in order to hold its texture and flavour and should be kept in the refrigerator after this. Please give this a go guys and remember, you’re eating nothing but goodness…and it tastes sublime too!

upclosepecan

Happy Baking!

Niki

Nikis Dark Chocolate-Almond Slices

2015, Autumn, Christmas, Healthy, nikibakes.co.uk, Super Quick, Sweet

choccc

Hello there!

Warm, rich and enticing, dark chocolate is the ultimate superfood when it comes to sweet treats. Coupled with the wondrous almonds, this decadent slice is just right with a cup of hot tea any day of the week. All you need is:

100g of dark (72% minimum) chocolate, roughly chopped
1.5 cups of ground almonds
2 eggs
¼ cup of melted coconut oil
1.2 cup of coconut sugar
1 tablespoon of raw cocoa powder (or 2 tablespoons of cocoa powder)
½ cup of almond milk (if mixture is getting too thick)
1 teaspoon of baking powder

Preheat your oven to gas mark 4 (medium) and melt 70g of the dark chocolate, coconut oil and coconut sugar in a separate pan. Once cooled blend in the eggs one at a time and then simply fold in with the ground almonds and baking powder. Grease your pan generously with some more coconut oil and pop in the oven for no more than 15-20 minutes, it’s that quick! Decorate however you wish, I’ve simply drizzled my remaining chocolate on top and garnished with some almonds. Yummy!

Happy Baking!

Niki

Niki’s Carrot, Almond and Coconut Cupcakes

2015, Autumn, Healthy, nikibakes.co.uk, Sweet

crottalomond
Hey guys!
I want to carry on welcoming my favourite season with my gluten free Carrot, Almond and coconut cupcakes. These healthy sweet treats will satisfy you and leave you wanting more. Yes, this is up there with my other delectable treats guys, I know you will love it because the cinnamon and carrot combo is comforting since it can take you back to comforting memories however the contemporary twist of coconut flour and almond flakes really bring it to life and make it more healthy for the present. All you need is:
2 grated carrots
1 cup of coconut flour
½ cup of almond flakes
½ teaspoon of cinnamon powder
2 eggs and 1 egg white
½ cup of coconut oil
Pinch of Himalayan salt
¼ cup of honey or maple syrup
½ cup of almond/coconut milk

Have your oven preheated to a medium/moderate temperature and cream your coconut oil, maple syrup or honey and your eggs in a bowl. Alternate with your coconut flour and almond/coconut milk until your mixture is nice and thick. Finally, fold you carrot, almond flakes, cinnamon powder and Himalayan salt (make sure you do not over mix on this step!) and spread evenly between your cupcake cases.

I have chosen to decorate them with some toasted desiccated coconut, almond flakes and carrot slivers but this is totally up to you.

Happy Baking guys!

Niki

Niki’s Raw Lemon Bars

2015, Healthy, International, nikibakes.co.uk, Sweet

lemonbars

Hello everyone!
Stimulating metabolism and stabilizing blood pressure the humble lemon is a truly remarkable fruit. Apart from its deliciously uplifting and zingy flavour, lemons can be a perfect show stopper as a main ingredient. My raw lemon bars will be a firm favourite in your household because it is created with healthy and wholesome elements such as pecans and cashews, coconuts, dates and lemons of course! I like to call them raw since traditional lemon bars are not only baked but are full of artificial flavourings, flour and refined sugar. Mine are fresh, gluten-free and hassle-free. Happy days!

rawlemon

All you need is:

For the lovely crunchy base:
½ cup of pecans
¼ cup of melted coconut oil
1 cup desiccated coconut
5 dates, pitted

For the creamy filling:
¼ cup of organic honey or maple syrup (I use honey personally)
¼ cup of lemon juice (freshly squeezed please!)
¾ cup of soaked cashews, drained and rinsed well

Topping:
Coconut flour for dusting
Simply line your square brownie tin with some greaseproof paper and whizz up all your ingredients for your base. Flatten evenly using the palm of your hand. Next, blitz up all your delicious bits for your creamy filling and watch those cashews become smooth and creamy (this part always astonishes me!) using a spatula, spread evenly on top and place in the freezer for a minimum of 6 hours. I know this may seem like a very long time but trust me; it is so worth the wait. Once the time has passed, sprinkle your coconut flour on top and you’re ready to go! You will see that they are light yet still rich and oh so tasty!

Happy Baking!

Niki