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Decadent sweet treats
Cakes and tarts
Salted chocolate and lillypilly cheesecake bites
Base ingredients:
1 cup pitted dates (soaked in hot water for 10 minutes);
1/2 cup almond meal;
1/2 cup pecans;
1/2 cup brazil nuts;
1/3 cup cacao powder.
Filling ingredients:
250g silken tofu;
200g dark dairy-free chocolate;
1 tsp vanilla essence;
1 tsp ground wattleseed;
1/2 cup coconut milk;
1/4 cup maple syrup (or more to taste);
pinch of salt.
Method: Pulse base ingredients in food processor until a moist but solid mixture forms. Press base mixture into chocolate moulds for bites (or one 9 inch springform tin if making a larger cheesecake) and place in freezer to harden. Melt chocolate and add to food processor with remaining filling ingredients. Process until a smooth mousse forms. Pour mousse over base and sprinkle with additional ground wattleseed and/or salt as desired. Top with dried or fresh lillypillies as available and set in freezer for at least 4 hours. Allow to thaw for 30-40 mins before enjoying.Gluten free
Vegetarian
Vegan
Cheat's (not-egg) custard tarts
Ingredients:
1 sheet (vegan) frozen puff pastry;
1 cup soy (or other plant based) milk;
2 tbs coconut cream/milk;
1 tbs custard powder;
1 tbs caster sugar;
1 tsp agar powder;
1/2 tsp turmeric powder;
1 pinch kala namak (black salt).
Method: "Blind-bake" ready-made pastry into tart shells at 200 degrees celcius for 15-20 minutes until golden, then remove baking beads/beans and allow to cool. In the meantime, make a custard with the remaining ingredients (whisked on low heat for about 5-10 minutes). Allow custard to cool slightly and then fill tart shells. Refrigerate to set. The tarts can be rewarmed in the oven (around 80 degrees celcius - no higher or the custard will become runny again) for a crisp shell and a slightly gooey centre!
Vegetarian
Vegan
Jarfully sweet moments
Wattleseed Creme Brulee
COMING SOON Gluten free
Vegetarian
Vegan
Recipes: RestaurantsMenus
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