Good-For-You Sweet TreatsJun 12, 2020 07:00AM ● By Elyse Wild
Fruit TartsRecipe courtesy of Always Eat After 7 PM
8 egg yolks
1 cup raw honey
1 tablespoon coconut flour
3 cans (13 2/3 ounces each) full-fat coconut milk
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
Sugar Cookie Crust:
1/2 cup coconut oil, plus additional for greasing
1/2 cup palm shortening
1 cup coconut palm sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
3 egg yolks
1/2 teaspoon vanilla extract
1 cup blanched almond flour
1/4 cup coconut flour
2 tablespoons arrowroot starch
2 kiwis, peeled and sliced
1 mango, peeled, pitted and sliced into 1/2-inch strips
1/2 cup raspberries
1/2 cup blackberries
1/2 cup blueberries
1/2 cup red grapes
1 cup strawberries, thinly sliced
fresh mint leaves, for garnish
To make custard: In saucepan, whisk egg yolks and honey until smooth. Mix in coconut flour.
In medium saucepan over medium heat, combine coconut milk, vanilla extract and lemon zest; bring to boil then remove from heat.
Pour hot milk mixture into egg yolk mixture, stirring while pouring. Over low heat, simmer 5 minutes, stirring constantly.
Remove from heat and let cool, continuing to stir occasionally. Once cooled to room temperature, pour into individual custard cups. Chill in refrigerator 30 minutes, or until serving.
To make crust: Heat oven to 350 F. Line bottom of pie pan with parchment paper and grease with coconut oil.
In large mixing bowl using electric mixer on high, beat coconut oil and palm shortening 30 seconds. Add coconut palm sugar, baking soda, cream of tartar and salt; beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in almond flour, coconut flour and starch. Chill dough in refrigerator 15 minutes.
Press chilled cookie dough into bottom of pie pan and 2 inches up sides. Bake 12 minutes, or until crust is golden and browned on top and edges. Remove from oven and cool 10 minutes. Place cooled crust in refrigerator 30 minutes or overnight before assembling.
To assemble fruit tarts: Spread custard over chilled crust. Decorate top in circular pattern with kiwis, mango strips, raspberries, blackberries, blueberries, grapes and strawberries.
Before serving, chill at least 30 minutes or freeze 1 hour to help keep toppings in place.
Remove from freezer and set out at room temperature 20 minutes before slicing. Garnish with mint leaves.
No Bake Salted Caramel Bars
2 1/2 cups raw pecans
8 pitted dates, soaked in hot water 10 minutes then drained
2 tablespoons blanched almond flour
1 teaspoon coconut flour
1/4 teaspoon sea salt
1/4 cup granular zero-calorie, natural sweetener
3 tablespoons coconut oil, melted
1/2 cup coconut palm sugar
1/2 cup granular zero-calorie, natural sweetener
2 tablespoons full-fat coconut milk
2 tablespoons coconut oil
1 pinch sea salt
1 tablespoon vanilla extract
1/2 teaspoon baking soda
2 cups stevia-sweetened chocolate chips
2 tablespoons coconut oil
1/3 cup dry roasted macadamia nuts, chopped
coarse sea salt
To make cookie layer: Place large skillet over medium heat. Spread pecans over skillet and toast, stirring often, 8-10 minutes until golden. Remove from heat.
Transfer toasted pecans to food processor and pulse until fine. Add dates, almond flour, coconut flour, sea salt, sweetener and coconut oil; pulse until dough forms.
To make caramel layer: In skillet over medium heat, combine coconut palm sugar, sweetener, coconut milk, coconut oil, sea salt and vanilla extract; bring to boil. Once boiling, decrease heat to low and cook 5 minutes, stirring often.
Remove skillet from heat; whisk in baking soda. Return pan to low heat and cook 2 minutes, stirring often.
Remove caramel from heat and let cool and thicken 5 minutes.
To make chocolate layer: In double boiler, melt chocolate chips and coconut oil. Stir until mixture is smooth then remove from heat.
To assemble salted caramel bars: Line bottom and sides of 9-by-9-inch baking pan with parchment paper, leaving some hanging over sides. Lightly rub parchment paper with coconut oil.
Press cookie dough into bottom of pan to create even layer. Place in freezer 5 minutes to harden.
Pour caramel over cookie layer and spread to coat evenly. Place in freezer 5 minutes. Pour chocolate over caramel and spread to cover evenly. Sprinkle with macadamia nuts and coarse salt. Place in freezer 10 minutes until chocolate sets.
Use overhanging parchment paper to ease set mixture out of pan. Transfer to cutting board and slice into bite-size bars.