Date and pecan tartlets filled with chocolate cream, gluten - free

Easy to make, gluten free, perfect dessert for hot summer days. There is no need to bake. Mixed dates and pecans are very sticky and it's easy to make tartlets of this mixture. Although a few minutes of chilling is recommended. To make delicious, rich, chocolate cream melted chocolate and Mascarpone cream is enough. We loved them.

 Ingredients for 4 tartlets:

• 200g dates
• 70g pecans

 Put the dates and pecans into blender and mix them until finely blended. The mixture should resemble bread crumbs but when pressed small bits should stick to each other. 

Divide the mixture among four tartlets' tins. Press the bits with your fingers or back of the spoon  to the bottom and sides of the tins. Insert to the fridge to chill for a few minutes.

In a meantime prepare the filling.

Ingredients for chocolate cream:

• about 120g dark chocolate
• about 150g Mascarpone cream
• 4 pecan halves for decoration
• chopped pecans for decoration

 Melt the chocolate in a microwave or in a bowl placed over a pot with simmering water. Set the melted chocolate aside for a few minutes to cool down. Then add Mascarpone cheese. Using and electric mixer whisk until smooth. 

Remove the tartlets from the fridge. Divide the cream among all of them. Smooth the cream on the top. Place one pecan halve in the middle of each tartlets and sprinkle the edges with chopped pecans.

Put them back to the fridge and chill them for a few minutes.

Then gently remove from the tins and enjoy ! 

Recipe in Polish

Coconut mini muffins gluten free

 

Gluten free coconut mini muffins are very easy to make. They contain three ingredients only.  They are very sweet, chewy, packed with fibre and their smell is just beautiful. This is perfect recipe when you have just one egg white hidden in the fridge. 

Ingredients for 8 mini  muffins:

• 1 egg white
• 50g sugar
• 100g dessicated coconut

Preheat the oven to 200C. Slightly grease the muffin tin cups

Using electric mixer whisk the egg white until stiff. Add the sugar and whisk again until shiny. The gently fold in the coconut. 

Spoon the mixture into muffin tin cups filing each cup up to the top. 

Bake in preheated oven for 15 - 20 minutes until golden.

When baked leave them in muffin tin for a few minutes then transfer to the plate. 

Enjoy !

Recipe in Polish

Gluten free, delicious desert made of tapioca, coconut, condensed milk...

Delicious, gluten free packed with fibre desert. Although it takes time to prepare it,  this dessert is really easy to make. You just have to soak the tapioca in mixture of coconut and cow's milk. Later stir in remaining ingredients and bake  it in double boiler.  That's it.

When baked you can eat the dessert straight form the ramekin or transfer it to the plate. The tapioca - thickening agent gives the dessert cake consistency. So it holds together as a cake.  Tapioca is easy to digest and is gluten free.  

The idea for this dessert comes form this website.

Ingredients for 6 ramekins:

• 100g tapioca
• 180 ml coconut milk
• 400 ml milk
• 200g condensed milk
• 2 eggs
• 150g dessicated coconut
• 1/2 tbsp soft butter

 Put the tapioca in a big bowl pour in the coconut and and regular milk. Mix them well and set aside to soak for at least 3 hours. Later stir in the condensed milk, whisked eggs, dessicated coconut and soft butter.

Spoon the mixture into ramekins, leaving 1 cm space form the top. Cover each ramekin with kitchen foil.  Place them in a deep baking tray and pour in the water. Put into an oven set for 180C. Bake 1 hour 45 minutes to 2 hours. 

Enjoy warm or cooled down.

 Recipe in Polish