You may have seen these beauty's on my Instagram or Facebook page.. Well today I am finally sharing my delicious recipe with you!
I had a BBQ with my family last weekend and it always involves lots of meat. I'm not a big meat eater but I do love chicken. So we made a batch of healthy burgers, grilled chicken legs, chicken sate, some sausages for the guys and lots more. I always whip up at least 2 different kinds of salads, some veggies, some bread with dips and homemade herbed butter. Because desserts are always unhealthy at my parents place, but everybody loves them I decided it would be nice if I would created something delicious and healthier to the table. Also, because my little niece loooooves cakes.
Ingredients
for the coconut macaroon tart crust
2 2/3 cups unsweetened coconut
3 egg whites (normal or 2 when you have large eggs)
2 tbsp stevia sugar
1/4 tsp vanilla extract
for the raspberry bottom
1 bag of deep frozen raspberries
for the chocolate layer (homemade nutella)
1 cup blanched hazelnuts
1/2 cup coconut milk
1/4 cup palm sugar
1/4 cup unsweetened (raw) cacao powder
1/4 teaspoon vanilla extract
2 tablespoons coconut oil
pinch of sea salt
Now I would suggest to make the homemade nutella first, store it in a jar it always comes in handy ;-) (If your lazy you can substitute for a store bought nutella or chocolate mousse but it will be less healthy).
Step 1: Preheat the oven on 180 degrees and roast the hazelnuts in the oven for 10 minutes (you can also ask your organic nut store to dry roast them so you can skip this step). If your hazelnuts still have skin, remove them (easy to do when they come out of the oven with a damp cloth and rub the nuts with it). Add the hazelnuts to the bowl of a food processor and cut up the hazelnuts until it becomes a puree, it will take a few minutes until creamy and you may have to scrape down the sides of the bowl a couple of times. Add the coconut milk, coconut palm sugar, cocoa, vanilla and coconut oil and salt until it's all well mixed and becomes a good paste. Store the homemade nutella in the refrigerator.
Step 2: For the crust: Preheat an oven on 180 degrees Celsius, in a food processor combine the coconut with the egg whites, vanilla and the stevia with the coconut until it's well combined. Lightly coat a muffin or cake pan with some oil and press down the coconut mixture until it makes a well shape as a tart crust. Bake until the coconut turns golden around the edges and is set in the centre, 15 to 20 minutes. Remove from oven and invert the tins immediately on a rack.
Step 3: Let the raspberries thaw a bit and then smash them up in a bowl with a fork. This will be your first layer for the crusts.
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| Coconut crusts with the smashed raspberries layer |
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| My little niece loving my tartlets, cuuuuute!!!! |
Nutritional information: Approximately 140 calories a tart.
