Fruit Tarts
Recipe courtesy of “Always Eat After 7 PM” Prep time: 40 minutes
Cook time: 1 hour, 20 minutes
Servings: 20
Custard:
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
1 tablespoon arrowroot starch
Toppings:
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 a saucepan, whisk egg yolks and honey until smooth.
Cherry Garcia Ice Cream
Recipe courtesy of “Always Eat After 7 PM” Prep time: 10 minutes
Servings: 4
1/4 cup fresh Bing cherries, pitted and halved
1/4 cup stevia-sweetened dark chocolate bar, chopped
3 overripe frozen bananas, peeled and cut into 1-inch pieces
1/4 cup unsweetened coconut milk 1 pinch sea salt
Chill cherries and dark chocolate.
No-Bake Salted Caramel Bars
Recipe courtesy of “Always Eat After 7 PM” Prep time: 30 minutes
Cook time: 40 minutes Servings: 30
Cookie Layer:
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
Caramel Layer:
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
Chocolate Layer:
2 cups stevia-sweetened chocolate chips
1 tablespoon coconut oil coconut oil
1/3 cup dry roasted macadamia nuts, chopped
coarse sea salt
To make cookie layer: Place large skillet over medium heat.
Add dates, almond flour, coconut flour, sea salt, sweetener and coconut oil; pulse until dough forms.
To make caramel layer: In a skillet over medium heat, combine coconut palm sugar, sweetener, coconut milk, coconut oil, sea salt and vanilla extract; bring to boil.
