Desserts, RECIPES

Lemon Custard Tarts

  • Makes 8 mini tarts
  • You will need 4 inch tins with the removable bottom

Ingredients

Tart Shell

  • 2 cups of almond flour
  • 4 tbsp of coconut oil (Melted)
  • 4 tbsp good grade maple syrup
  • pinch of salt

a little neutral oil (any vegetable oil) to brush tins

Lemon Curd Filling

  • 1 cup lemon juice (Approx 5 Lemons)
  • 1 can (400 ml) of full fat coconut milk at room temperature
  • ÂĽ cup maple syrup
  • 2 tbsp cornstarch
  • 1 tsp agar agar powder 
  • pinch of ground turmeric for colouring

Instructions

  • Brush 8 x 4 inch tins with the vegetable oil.
  • Preheat oven to 350 degrees.

For the Tart Shells

  • Put all crust ingredients into a blender, and blend until sticky. Press the mixture in equal portions into each mini tart tin. Bake for 15 minutes. Set on a wire rack to cool. 

For the Filling

  • Pour the coconut milk into a sauce pan on low heat. As surface begins to steam, add in the cornstarch and agar-agar. Stir until completely dissolved. 
  • Add in maple syrup and lemon juice and simmer gently for approx 1 minute.
  • Pour mixture into cooled tart shells and refrigerate for 4 hours to set. I sprinkled the tartlets with lavender, but you can certainly decorate them with your favorite topping. Coconut shavings is an idea or blueberries 🙂

If you have leftover lemon custard it can be frozen for up to 1 year without quality changes. To thaw simply transfer to the fridge. After thawing, keep in the fridge no longer than 4 weeks. When you’ll use it, simply rewarm at low heat and whisk until dissolved.

Enjoy these delicious mini tarts

Cristina for Peas & Peace

Desserts, RECIPES

Almond Cookies

  • Makes 6 cookies

Scoop with an ice cream scooper 6 equal portions, roll into a ball and drop onto the baking sheet. Press down the top of the balls with your hand or the flat bottom of a glass to flatten and shape your cookies. Gently press slivered almonds on top of each cooki

NGREDIENTS

  • 1 cup almond meal or flour
  • 1 cup white rice flour
  • 1/2 tsp baking powder
  • 1/3 cup maple syrup
  • 3 tbsp melted coconut oil
  • Pinch of salt
  • 1 tsp almond extract
  • Slivered almonds for topping

INSTRUCTIONS

  1. Preheat the oven to 350F and line a baking tray with a silicone mat.
  2. In a large mixing bowl, combine almond meal, rice flour, baking powder and salt.
  3. Add maple syrup and melted coconut oil and stir to combine well.
  4. Scoop out with an ice cream scooper 6 even portions of dough, roll each into a ball and drop onto the baking sheet. Press down the top of the balls with your hand or the flat bottom of a glass to flatten and shape your cookies. Place and gently press slivered almonds on top of each cookie.
  5. Bake for 12 minutes or until the edges are slightly golden brown and the tops appear dry.
  6. Remove from the oven and allow to cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely before serving.

Enjoy !

Cristina for Peas & Peace

Breakfast, RECIPES

Almond Butter Overnight Oats

Servings: 4

Ingredients


1 cup of almond milk
1/2 cup unsweetened almond butter
1 tablespoon pure maple syrup
2 teaspoons of vanilla bean paste
2 cup of oats



Instructions


1. In a blender combine the milk, almond butter, maple syrup and vanilla. Blend until smooth.2. In a bowl mix the milk mixture to the oats.
3. Divide between verrines, ramekins or other. I added berries, almond slivers and white chocolate pearls as toppings ! 4. Cover, and refrigerate overnight.

Enjoy cold the next morning 🙂 !

Cristina for Peas and Peace

Desserts, RECIPES

Cookie Sandwiches

Imperfect but oh so delicious !

*Makes 18 sandwiches

INGREDIENTS

COOKIES

  • ½ cup maple syrup
  • 1/3 cup of grapeseed oil
  • 1 tsp vanilla extract
  • ½ tsp almond essence
  • 1 ½ cup all purpose flour
  • 1/4 tsp salt
  • 1 cup of almond meal

FILLING

  • 150 g vegan dark (70 % cacao) chocolate
  • 1/3 cup + 2 tbsp of coconut milk (Can)
  • 3 tbsp maple syrup

METHOD

COOKIES

  1. In a bowl, whisk up maple syrup, oil, vanilla and almond essence until well combined.
  2. Fold flour into the wet ingredients together with salt.
  3. Finally fold in almond meal until fully combined. The dough should be thick and sticky.
  4. Refrigerate the dough for 60 minutes.
  5. Pre-heat the oven to 355° F and shape the dough into 36 even portions (I used a 1 1/4 scoop), place each ball on a baking tray leaving some room around each cookie.
  6. Flatten each ball with the bottom of a glass or a spatula.
  7. Bake for about 15 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely.
  8. Place some of the ganache on half of the cookies and top with the other half of the cookies.

FILLING

  1. Place roughly chopped up chocolate in a large glass or metal bowl together with coconut milk.
  2. Place the bowl over a pot of water (make sure the water does not touch the bottom of the bowl) and bring the water to a simmer.
  3. Let simmer without stirring, until all the chocolate has melted.
  4. Take the bowl off the heat and whisk the coconut milk / chocolate mixture until combined. Mix in maple syrup.
  5. When the mixture cools down, cover the bowl with cling film and leave it in the fridge for a few hours until it has hardened. You are now ready to sandwich your cookies !

Enjoy !

Cristina for PEAS & PEACE

Desserts, RECIPES

Roasted Almond Chocolates

5 ingredients only and you have yourself a little treat in no time, either for yourself or as a gift !

  • makes 15 chocolates

Ingredients:

1/2 cup melted cocoa butter
1/3 cup maple syrup
1 tsp of vanilla
2/3 cup cocoa powder
45 Roasted almonds, you can also use salted roasted almonds if you wish

1. Melt the cocoa butter in a pan. Remove and add maple syrup & vanilla. 
2. Using a whisk, add cocoa powder and mix until smooth.


Place 2 whole almonds into each of a silicone chocolate mold bottom, then cover with chocolate. Top with an almond or 2….. 🙂


Place in the freezer to firm up for about 15 mins

Remove from mold and place in mini muffin cups of your choice.

Enjoy !

Cristina for Peas and Peace