Being a healthy eater I love to eat a pudding/treat that is not full of refined sugar so I am always on the look out for nice recipes. I chose this recipe for our September bake off which comes from Sarah Wilson’s ‘I Quit Sugar’ book which has lots of amazing refined sugar free ideas in it! This is not for people that have a massive sweet tooth as it is not sweet! It still tastes delicious and we all loved it so give it a try!
270ml can coconut cream
2 tbsp cardamon pods – lightly crushed with a flat blade until the outer husks crack
1 teaspoon pure vanilla essense
100g 85% dark chocolate
pinch of sea salt, plus coarse sea salt to garnish
berries and activated groaties to garnish
75g coconut oil
4 tbsp rice malt syrup
150g shredded cocount
1 tbsp raw cacao powder
Preheat the oven to 180 c
To make the crust, melt the coconut oil and rice malt syrup in a saucepan. Remove from the heat, add the shredded coconut and cacao powder and mix well. Press the mixture into the base and up the side of a quiche or tart tin. (I used a 27 inch one as it did not specify but i think 23 inch would have been better) No need to grease it – so that the mixture’s approximately 5 mm thick all over. Bake the crust for 15-20 minutes. Remove from the oven and set aside to cool and firm up.
Meanwhile, heat the coconut cream, cardamon pods and vanilla in a saucepan to a simmer, then turn of fhte heat and cover with a lid. Allow to steep for 10 minutes.
Strain the coconut cream mixture into a bowl, reserving 4 tablespoons in the pan for emergency use later, if needed. Discard the cardamon pods. Add the chocolate and salt to the bowl, whisking it through until silky and melted. If the fats separate and your ganache develops a chocolately cottage-cheese appearance, just add the reserved coconut cream, whisking swiftly to bring it all back together.
Once silky, pour into the tart shell and refrigerate until the ganache sets (at least 2 hours). Garnish with a pinch of coarse sea salt and berries and activated groaties, if desired.