Raw Mocha Coconut Tarts


Raw Mocha Coconut Tarts 2.1

Believe me or not, but over the last year I have successfully cut back my sugar intake by almost 50%. Now as a baker this hasn’t been easy and of course I have had my setbacks, but it’s during these times that I turn to raw (no bake) recipes, and more importantly these Raw Mocha Coconut Tarts which are literally the Best.Thing.Ever!

I learnt very quickly during a sugar detox last summer that going cold turkey was a recipe for disaster. So instead of depriving myself of the sweet stuff, I found that simply tricking my taste buds was much more effective. The answer? Swap all the bad sugars for good natural sugars.

I’m certainly not one to condemn those bad sugars, after all they are what My Kitchen Drawer lives off. But once in a while it’s nice to find an alternative that tastes just as good. Making the decision to add the “Raw” category to My Kitchen Drawer was therefore an easy one and with the world only getting heathier I’m hoping you all welcome it with open arms.

Using nothing but raw, natural, plant based ingredients these gorgeous silky tarts are amazingly good for you and every mouthful is packed full of healthy fats. The best thing about it is that from the taste you would never know.

An alternative option to the mini tartlet tins is to line a mini muffin tin with baking parchment and make smaller bites instead. I tried both and these work great as a quick afternoon snack.

Raw Mocha Coconut Tarts 7.1

Raw Mocha Coconut Tarts 6.1

Makes 4 Tartlets or 24 Cups

Preparation Time: 30 minutes

For the Tart Base

5 Medjool Dates, stoned

100g Shredded Coconut

30g Walnuts

30g Hazlenuts

1tsp Espresso Powder

30g Raw Cacao Powder

Pinch of salt

For the Filling

1 Avocado, pitted and sliced

110ml Coconut Milk (I use Alpro Fresh Coconut Milk)

50ml Coconut Oil (I use Lucy Bee)

10 Medjool Dates, stoned

50g Raw Cacao Powder

1tsp Espresso Powder

 In a food processor, blend the nuts, shredded coconut, cacao and espresso powder and sea salt together. Then add dates and process until the dates are fully incorporated and the mixture sticks together.

Press the base mixture evenly into the bottom and up the sides of the tins then put in the fridge to stiffen while you make the filling.

For the filling add avocado, coconut milk, coconut oil and dates to your food blender and blitz until smooth.

Add the cacao powder and espresso powder and mix well again until smooth and evenly mixed.

Spoon filling generously into tart bases and top with a scattering of the chopped/crushed hazelnuts.

Place in fridge to set and serve chilled. These will keep for up to 4 days.

Espresso Mocha Macarons

espresso mocha macarons aerial

I remember my first espresso shot so very well. At about 19 years-old I had just finished a pre-theatre dinner an Italian restaurant. Maybe it was the pasta and wine I don’t know, but I was literally falling asleep at the table. I wouldn’t have made it 5 minutes in a dark cosy theatre; even with the orchestra playing (I can literally sleep anywhere). Something had to be done and pronto, so I ordered a double espresso with dessert.

Now I’m not sure if it was because it was my first, my mind playing tricks on me, or maybe just maybe it was because I ordered a double, but within 5 minutes my eyes were wide and I was nattering away with this sudden burst of energy. Needless to say it did the trick, and minus the slight tingling sensation I was able to enjoy the whole theatre performance. I don’t order them regularly, but ever since my love of coffee has grown – or perhaps it’s just the caffeine?

I’ve never really understood drinking coffee after an evening meal, as I’ve never quite grasped the need to flood my system with energy right before bedtime. However, the events of that evening left me with a taste for strong coffee so I decided to try these Espresso Mocha Macarons instead for after a meal. Dessert and Coffee in one – mini fist pump!

Unfortunately if you don’t like coffee there is no hiding from it here. With a generous teaspoon of espresso powder in the macaron mixture and a further two in the mocha buttercream it’s almost like having a double shot of espresso in itself. The sugar and egg whites calm it down though, so if you only like latte and cappuccino then do still give these a go.

espresso mocha espresso mocha macarons

Makes 12

Preparation time: 45 minutes

Baking time: 13-15 minutes

70g flaked almonds

140g icing sugar

2 large egg whites, at room temperature

50g Caster sugar

1 tsp espresso powder

For the filling

40g unsalted butter

50g good quality dark chocolate

140g icing sugar

2 tsp espresso powder

1 tsp vanilla

1 tbsp almond milk

Preheat the oven to 180 degrees and leave a rack in the lower third of the oven.

Place the flaked almonds in a food processor and blitz for about a minute until as fine as possible. Add the confectioner sugar and process until combined.

Pass the sugar/almond mixture through a sieve, pushing down on the clumps until all but roughly two tablespoons remain in the sieve. Leave to one side.

Whisk the egg whites and caster sugar with an electric whisk or KitchenAid on a high-speed, until they hold stiff, glossy peaks. Add the espresso powder, and whisk on a high-speed for 30 seconds

Add the dry ingredients all at once and fold with a spatula, mixing from the bottom of the bowl upwards. Repeat these folds until the batter flows like lava.

Place a piping bag inside a glass and pour the batter into it. Secure the top and snip the end to about 1cm. Pipe some batter onto the corners of 2 baking trays, both lined with parchment paper.

With the piping tip ½ inch above the tray, pipe circles about 3cm in diameter ensuring to leave 1 inch space between them. Tap the sheets firmly against the kitchen work surface to release any air bubbles.

Sift espresso powder over half of the unbaked batter and leave to sit for around 10 minutes (this allows the crust to form). Bake on the lower shelf of the oven for 10-13 minutes. Allow to cool completely before piping the filling.

For the buttercream, dissolve two teaspoons espresso powder with ½ teaspoon hot water then melt the dark chocolate. Leave both to cool. Mix icing sugar and butter together until combined then add the dark chocolate and espresso paste it, beating until fully incorporated. Finally add the tablespoon of almond milk and beat till fluffy.

Pour buttercream into a piping bag and pipe onto the flat side of the plain macaron rounds; top with the remaining half.

These will store in an air tight container for a few days if kept in the fridge.