Guilt-less Desserts & Treats for your Family
I’ve been reading up lately on how to be an awesome blogger with a kick ass website.
Apparently I’ve made many mistakes (thankfully none blog-fatal), have broken most ‘golden rules’ and no one will read my blog for at least another 2 to 5 years.
So, I need to write about relevant topics for my future readership in 2016-2019.
By then my 10th Gen iPad, with mind reading capabilities, will compose my blog posts for me. This may cause them to be randomly interspersed with musings about the smurfs or shoes. Coconut Flour will be grown on the back of a mouse so it will be a bit cheaper, although I’ll stand on a kitchen chair and squeal every time I use it. My right bicep will be noticeably larger because of 2-5 years of Coconut Cream can shaking and there are now 25 different flavors of whipped coconut cream.
Yep… just broke 2 more rules in that paragraph alone!
This Nutella Pudding Cookie Dough Tart was inspired by Love and Olive Oil. It looked so pretty and bringing together cookie dough and nutella is inspired. I have made many changes from the original (notably making it Gluten, Dairy and Processed Sugar Free, Paleo), and have used Chocolate Pudding instead of Brownie. This way it contains a vegetable and therefore can be justifiably eaten for dinner… and then again for dessert! My recipe for Home Made Nutella is also included. Don’t worry if you make too much, it won’t last very long!
Nutella Pudding Cookie Dough Tart
- 1/4 cup Almond Flour
- 1/2 cup plus 2 tablespoons Coconut Flour
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking Soda
- 1/4 cup Coconut Oil softened
- 1/4 cup Honey or Maple Syrup
- 1 Egg
- 1 teaspoon Vanilla Extract
- 50 grams Chocolate Chips see recipe below to make Chocolate and then break into chips
- 230 grams Sweet Potato baked-measured after baking (to bake: cut sweet potato into small pieces and place in a moderate oven for 40 minutes)
- 1 tablespoon Coconut flour
- 1/2 cup Coconut Oil melted
- 3/4 cup Cocoa unsweetened
- 1/4 cup plus 2 tablespoons Maple Syrup
- 3 Eggs
- 2 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- dash of Salt
- 1/4 cup of Nutella see recipe below
- 2/3 of the Cookie Dough recipe below
- 1 cup raw Hazelnuts 120g
- 3/4 tablespoon pure Vanilla Extract
- 1 1/2 -2 Tablespoons Cocoa
- 3 tablespoon Maple Syrup
- Dash of Salt
- 1/4 cup Milk almond, coconut
- 1/3 cup Maple Syrup
- 1 Egg
- 2 teaspoons Vanilla Extract
- 1 cup Almond Meal
- 1 cup Arrowroot Flour
- 2 Tablespoons Coconut Flour
- 11/2 teaspoons Baking Powder
- Dash of Salt
- 3 Tablespoons Coconut Oil softened
- 1 1/2 Tablespoons Coconut Oil
- 2 teaspoons Maple Syrup
- 1 1/2 Tablespoons Cocoa
- Pre-heat the oven to 175C/350F.
- Grease and line the bottom of a 20cm/8 inch spring form tin (or a pie dish of the same size)
- Combine the dry ingredients in a kitchen blender and process on low until combined.
- Add the wet ingredients and blend until the dough comes together.
- Stir through the chocolate pieces.
- Wrap the dough in plastic and place in the fridge for 20 minutes; this makes the dough easier to handle.
- Press the dough into the tin, pressing the dough up the edges of the tin to create a wall.
- Pierce the bottom of the pastry 4-5 times.
- Place in the oven for 7 minutes.
- Remove from the oven and allow the pie crust to cool.
- Preheat the oven to 160C/325F
- Place sweet potato in blender and mix until a puree forms.
- Add all other ingredients and mix until blended and smooth.
- Pour the pudding mixture over the cooled chocolate biscuit base.
- Place the nutella in a small saucepan and warm over a low heat until it softens.
- Evenly pour the softened nutella over the pudding.
- Make small discs (about the size of your thumb nail) with the cookie dough and place evenly over the nutella.
- Place the tart in the oven and bake for 30-34minutes, or until the cookie dough is slightly browned and the pudding has set.
- Allow the tart to cool before serving.
- Cover and store in the fridge...maybe hide it right at the back so one else finds it and you can eat it all yourself.
- Roast hazelnuts for 8-10 minutes at 200C/ 400 F.
- Rub them together in a paper towel to get the skins off. (It’s ok if a few stubborn skins won’t come off.)
- In a food processor, blend the nuts until they’ve turned to butter.
- Add all other ingredients and blend a long time until smooth.
- Keep refrigerated.
- Place the maple syrup, egg and vanilla extract into a blender and mix (this can also be done in a kitchen stand mixer or by hand).
- Add the dry ingredients and mix until combined.
- Add the coconut oil and mix until the dough comes together.
- If not using the dough immediately place it in the fridge (but allow it to return to room temperature before using).
- Place the coconut oil in a small saucepan over a very low heat and melt.
- Whisk in the maple syrup and cocoa.
- Stir until combined.
- Pour into a small, lined tray (or plate etc) and freeze for a least 30 minutes.
Cookie Dough: you will only need 2/3's of this recipe. Use the rest to make thumbprint cookies with the left over nutella. Adapted from Love and Olive Oil