I’ve given up on coconut flour – that’s firmly in the too hard basket – it requires incredible patience and nearly a chemistry degree – and I have neither! Well no patience with cooking anyway – with people, that’s another story. I posted a coconut flour recipe run down on facebook last week from people who are far better at it than me – see it here.
My forte is melt and mix slices because they work like 99% of time – easy, easy, easy – and that’s the way I like it!
So next up, I’m experimenting with dates. Nothing wrong with dates as a sugar source, it’s just when people go overboard and put bucket loads in that it causes a sugar overload problem… down the slippery slope to metabolic diseases and all that kind of stuff.
I’ve been reading a different perspective on sugar lately from Dr Ray Peat explained more in layman’s terms by Kate Deering and Cheryl Frost. And the big takeaway from this information is that sugar can be good for you – really!?
Hard to believe I know, given the anti-sugar wave at the moment and my dramas with it in the past. It’s fuel for the brain and most easily assimilated by the cells for energy, so the body doesn’t have to work too hard converting it from complex carbs, protein or fats – so contributes to a fast metabolism and doesn’t wear the body down.
However and yes there is a big HOWEVER!!! (You knew it was coming right?) There is a right way to eat it and the wrong way causes all the drama. Full explanation in a future blog post, but one piece of it is that you must eat it with protein and fats, either with a meal or after a meal, never by itself.
So I think that’s why I have felt my homemade treats are so satisfying and I never felt like I wanted to eat the whole batch. All the good fats are in there and I really love it better with a good quality protein powder in there too.
This week saw me take out the pipey icing thing too for the first time in my life! How fun is that thing? Makes a bit of a mess but makes the photos look good and makes the slice taste super amazing. So let’s get cooking:-
1 cup toasted Macadamia nuts
2 TBS coconut oil
2 TBS butter
6 medjool dates
3 TBS vanilla protein powder
How you do it:-
Whiz the nuts in a food processor for about 2 minutes and scrape down the sides a couple of times as necessary.
Add melted coconut oil and whiz again.
Add the dates, butter and protein powder and whiz until starts to form a sticky ball.
Press into a parchment paper lined tin and chill in the fridge.
(Do not soak the dates in this part as it will make them too mushy.)
Coconut Cream Icing
1 can Coconut cream (solid part only)
4 medjool dates
½ tsp grass fed gelatin
1 tsp vanilla extract
Put your tin of coconut cream in the fridge overnight to get the separation happening.
Also soak dates in boiled water for 30 mins.
So when you are ready to go, start with the coconut cream, add the gelatin and vanilla and whiz in the food processor for approx 2 mins.
Then remove pits from dates and throw them in. Keep whizzing until dates have blended in.
Chill in the fridge for a couple of hours until the gelatin sets and the icing is ready to use. Spoon or pipe on top of your slice base when ready.
The taste is just so decadent – can you believe it uses so few ingredients?
I have wanted to make this cream icing for so long and it is amazing. The tiny touch of gelatin is the secret ingredient just to firm it up a bit, so it doesn’t slide off! I used the dates as the sweetener but you can use honey, rice malt syrup or even coconut sugar – whatever you are into!
I had quite a bit of the cream left over, so you could put more on the slice or save it for other things like on top of fruit salad or stir into your oats in the morning. So yum!
PS: big thank you to www.adrianalfordphotography.com for the photos.
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