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Coconut Raspberry Tart

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Happy almost Easter!

This beautiful tart is a definite crowd pleaser if you’re hosting for Easter this year, or heading out to a pot-luck and need to bring something fun and absolutely delicious.  When my girls were little girls, we made this dessert sometimes on Valentine’s Day, and used cream cheese and graham crackers back then.   I’ve been working on this healthier version with a crust made out of Simple Mills’ gluten-free pecan cookies, and a filling of coconut cream and coconut yogurt.   I think we enjoy this version even more and you’d never know it’s sans gluten, dairy, or eggs.  You can make it the night before and be all ready to go for Easter morning.  Please let us know what you think in the comments below!

 

Coconut Raspberry Tart
 
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Recipe type: Vegan, Gluten Free Dessert
Serves: 9 inch tart
Ingredients
Crust
Filling
  • 1 can full fat coconut milk, refrigerated overnight
  • 3 Tbl honey or maple syrup
  • 1 tsp vanilla
Topping
  • 1 container Coyo dairy free yogurt, or your favorite
  • 1 Tbl lemon juice
  • 1 tsp lemon zest
  • 1 6 oz package fresh raspberries
  • ¼ c unsweetened raspberry jam (my favorite)
Instructions
Crust
  1. Preheat oven to 375°F
  2. Grease a 9 inch tart pan.
  3. Add the entire box of cookies to a food processor and pulse 4-5 times until you have a fine crumb, then add ghee/oil.
  4. Pulse a few more times and transfer to the tart pan and evenly distribute to cover bottom and sides of pan (use your fingers or the bottom of a small measuring cup)
  5. Bake for 7 minutes, remove from oven and cool completely.
Filing
  1. Scoop the cream off the top of the coconut milk and add to a medium bowl.
  2. Add the honey/maple syrup and vanilla.
  3. Beat with a hand mixer until smooth and fluffy.
  4. Transfer to the cooled crust and distribute evenly with a spatula or spoon, and pop in the fridge.
Topping
  1. In a small bowl, add the yogurt, lemon juice, and zest and mix with a spoon.
  2. Remove tart from the fridge and add the yogurt mixture on top of the coconut cream filling, spreading evenly to the edges with a spoon.
  3. Top with the fresh raspberries in a circular pattern.
  4. Whisk the jam in a small bowl and drizzle on top with a spoon. You can use a small pastry bag if you like.
  5. Store in the fridge until ready to enjoy!

Flourless Peanut Butter Ice Cream Sandwiches

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I know what you might be thinking…ice cream sandwiches in FEBRUARY? In southern California though, we have been having quite a warm winter. When Maya came home for Christmas, some days even got up into the 80s! So, there we were, in our neighborhood of snowflake and reindeer decorations, making an ice cream based dessert.

Regardless of the weather or time of year, this recipe is a real treat. The cookies are really designed for ice cream sandwich purposes, as they are extra chewy and soft (crispy cookies become tooth-shattering when frozen!). Once you have the cookies made, you can fill them with any ice cream you’d like, though we agree that vanilla tastes best. When I make them for my husband-who-eats-everything, I make some homemade, super decadent, whipping cream-based ice cream (recipe to come…). When Maya is home, I fill the cookies with a dairy-free ice cream to keep her tummy happy.

If you don’t mind the sandwiches being more rustic looking, you can just plop the cookies on the baking sheet using an ice cream scoop and they will spread out as they cook. If you want them to be perfectly round, you can bake them and then cut off the rough edges using a circle cookie cutter. Pro tip: save the cut off edges to use as a mix-in for leftover ice cream!

Flourless Peanut Butter Ice Cream Sandwiches
 
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Cuisine: Dessert
Serves: 9
Ingredients
  • 1 cup creamy, unsweetened and unsalted peanut butter
  • ½ cup maple syrup
  • ¼ cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup dark chocolate chips
  • 2 pints ice cream of choice (dairy-free or not, but we recommend vanilla!)
Instructions
Make the cookies
  1. Preheat oven to 350 °F.
  2. In a medium bowl, stir together the peanut butter, maple syrup, vanilla and coconut sugar.
  3. Add in egg and combine.
  4. Stir in baking soda, salt, and chocolate chips until everything is well combined.
  5. Use an ice cream scoop that is 1.5 or 1.75 inches in diameter to form balls of cookie dough. Place on a parchment-lined baking sheet, leaving about 2-3 inches between each one.
  6. Bake for 12-13 minutes (I find that at around 15 minutes they start to get overdone and more on the crispy side).
Assembly
  1. Let cookies cool on the pan, then pop them into the freezer to harden for at least 30 minutes.
  2. A few minutes before you start to assemble the cookies, take your ice cream out of the freezer to allow it to soften.
  3. Then take out the cookies, fill with ice cream, and gently press them together. Serve immediately or put back into the freezer for later.
 

Raspberry Thumbprint Cookies

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This cookie has evolved with the dietary needs of my family and taken on many forms throughout my life, culminating in this latest gluten-free, vegan version. They’ve all been delicious but this one is the healthiest. I love St. Dalfour’s fruit juice sweetened jam and all their flavors are wonderful. My first version was made with butter and brown sugar, which I occasionally still make for friends, the second was made with spelt, and now this one with almond flour. This cookie is sure to become a Christmas favorite for your family. Enjoy!

Thumbprint Cookies
 
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Recipe type: Dessert
Serves: 20-22 cookies
Ingredients
Dry
  • 1½ cups almond flour, sifted
  • 1 cup gluten-free rolled oats
  • 1 cup raw almonds
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • ¼ teaspoon salt
Wet
  • ½ cup maple syrup
  • ½ cup coconut oil, melted
  • 1 teaspoon lemon juice
  • 1 teaspoon almond extract
  • 5-7 ounces raspberry jam (I use this one)
Instructions
  1. Preheat oven to 350F.
  2. In a small pot, add almonds and enough water to cover them. Bring to a boil, then immediately strain and rinse with cold water. Gently pinch the almonds to loosen and remove the skins. Discard the skins and blot the almonds with paper towels until dry.
  3. Transfer almonds to a food processor and grind until you have a fine crumb. Pour into a large bowl.
  4. Add the oats to the food processor until you have fine oat flour and add to the bowl.
  5. Add the sifted almond flour, baking soda, salt, and spices to the bowl.
  6. In a smaller bowl, combine all the wet ingredients. Add to the dry ingredients and mix with a wooden spoon. If you can't easily roll the dough into a ball, add a bit more flour.
  7. Shape into balls and place on a parchment-lined baking sheet.
  8. Press your thumb into the center of each cookie and then fill with as much jam as possible, because that's the best part!
  9. Bake for 15-20 minutes.
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