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Hibiscus Poached Pears with Vanilla and Pink Peppercorns

An easy but really fancy dessert like this hibiscus poached pears is guaranteed to amaze at any party!

An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!

Hey you! Do you know what’s today?

It’s our anniversary! YEP, Me and my blog celebrate our 4th anniversary 🎉 Even though we spend a year and a half apart we got together last year and now we’re besties again!

I’ve got some cool stuff to share for this special occasion. First, we have this amazing fancy-schmancy recipe, but we’ll get to that in a minute.

And now to the news, I couldn’t wait to share it with you!!! I’ve been asked so many times lately if I teach 1-on-1? So no I officially opened 1-on-1 online coaching sessions for everyone who wants to learn food photography and food styling with me. Besides online coaching, I also offer in-person workshops for everyone close to Slovenia or willing to travel. So if you’re interested in any of these topics hop on to my workshops page.

Okay, now that we’ve got this out of the way let’s focus on these hibiscus poached pears. Who’s with me? 🙋

An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!
An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!
An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!
An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!

You know me, I love simple desserts. Okay, I love the complicated ones too, but I’m over the moon when a dessert (or any dish for that matter) is AMAZING but it takes like no effort at all. Well, this is this dessert. Sounds real posh, but trust me no skills are needed at all!

Lots of poached pears recipes require poaching in wine and that’s delicious too, but hey, nothing wrong with choosing a different path every once in a while. Especially if you’ve got kids!

What you’ll need for these hibiscus poached pears is:

  • firm pears
  • dried hibiscus (loose or in a teabag)
  • a vanilla pod
  • some pink peppercorns, and
  • honey

I served them on vanilla yogurt (you can have vegan too), but if you feel like making some homemade vanilla custard, that’s awesome too.

An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!
An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!

I’m not going to keep you from the recipes much longer, just a few quick tips and we’re on.

Tips to cook amazing poached pears

If possible use pears that are firm and not too ripe. If they are too ripe, they might fall apart and not look as pretty. They’ll still be good, though.

Turn the pear halves around every once in a while so they have an even color and they cook more evenly.

That’s it! So so simple!

Let’s cook!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Hibiscus Poached Pears with Vanilla and Pink Peppercorns

Course Dessert
Keyword poached pears
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings
Author Anja Burgar

Ingredients

  • 4 firm pears
  • 4 cups water
  • 4 hibiscus teabags (equals 4 teaspoons loose hibiscus flowers)
  • 2 TBSP honey
  • 1 vanilla pod
  • 8 pink peppercorns
  • 4 cups vanilla yogurt
  • chopped nuts for topping

Instructions

  1. Place all ingredients but pears in a pot large enough to fit 8 pear halves and bring it to a boil. Let simmer for 5 minutes, while you prepare the pears.

  2. Halve pears and remove skins and pits.

  3. Add pears to the pot cover and cook for 20-25 minutes turning them around every 5 minutes so they get cooked evenly.

  4. Remove the pears from the pan and cook the liquid for another 10-15 minutes, to reduce it to a desired consistency.

  5. Serve with vanilla yogurt, reduced sauce (or vegan vanilla yogurt) and some chopped nuts.

An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!

No-bake Chocolate Chestnut Pie

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.

Ever since I was a child, I remember loving to pick chestnuts and boy, I loved eating them even more. I still do!

I remember the whole family sitting in our dining room peeling a whole bunch of cooked chestnuts. It was a time of gathering when the whole family bonded over this amazing nuts. Actually, my preferred method of eating them is squeezing out the flesh with my teeth. I’m not very skilled with getting them out of their skins with a knife…

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
Chestnuts

The inspiration

Although I love chestnuts, I never really liked chestnut desserts. They always seemed so heavy and not at all light and fluffy. But then I went hiking with my husband and they had the most delicious and fluffy homemade chestnut cake in the cabin on top of the mountain. So it left me inspired to try and make a light and creamy chestnut dessert. Somehow I ended up making a no-bake chestnut pie and it turned out better than I expected. Like seriously mouthwatering.

And from now on, I’m a fan of chestnut desserts. PERIOD!

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.

How to make this creamy no-bake chocolate chestnut pie?

Easy peasy. Cuz it doesn’t involve any baking.

First, you wanna make the cookie crust. I used a mixture of Oreos and plain butter cookies, but you can go with whatever kind of cookies you prefer. Grind them finely and add melted butter and chocolate. Yes, I added chocolate in the cookie crust. Yum! After you press the cookie base in the pie tin, you need to let it cool in the fridge or the freezer.

What about the filling?

You start with cooking chestnuts as you would normally. Cooking them for about an hour after the water has boiled.

This is the hardest part – peeling. I’m not a fan, so I asked my mom to do it for me. I feel so spoiled right now 🙂 Did I mention I hate peeling chestnuts?

Okay, so you peel the chestnuts, but then you need to cook them again in heavy cream with some sugar. Just to thicken the whole thing and to cook those nuts some more. Done! Blend and pour over the cookie base and wait to set.

You can leave it here, or you can add chocolate icing on top. In that case, make it a day in advance, because it needs to chill in the fridge overnight. Recipe included below!

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.

If you decide to make this no-bake chocolate chestnut pie, be sure to leave a comment and/or give this recipe a rating! If you do make this recipe, don’t forget to tag me on Instagram! I love hearing from you and seeing how you make my recipes!

No-bake Chocolate Chestnut Pie

This recipe makes one 20cm (8 inch) pie. Double the recipe to make a 28cm (11 inch).

Course Dessert
Keyword chestnut pie, chocolate pie, no-bake pie
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 servings
Author Anja Burgar

Ingredients

Cookie Base

  • 100 g Oreo cookies
  • 100 g butter cookies
  • 50 g ground hazelnuts
  • 80 g butter
  • 70 g semi-sweet chocolate

Chestnut cream

  • 180 ml heavy cream or whipping cream (¾ cup)
  • 150 g cooked and peeled chestnuts
  • 25 g sugar

Chocolate cream

  • 25 g chocolate
  • 50 ml whipping cream

Instructions

Chocolate cream

  1. Cut chocolate into small cubes.

  2. Add cream to a small pot and add chocolate. Over medium heat cook until chocolate has completely melted, about 5 minutes. Use a whisk to mix constantly.

  3. Remove from heat and let cool to room temperature. Move to the fridge and leave to rest overnight.

  4. After the mixture has chilled whip it using an electric mixer like you would whip cream. Transfer to a piping bag with the desired nozzle. If you whipped the chocolate cream before making the pie, leave it in the fridge to wait for decoration.

Cookie base

  1. Use a food processor to finely grind the cookies.

  2. Meld butter and chocolate in a small bowl over a pot with simmering water. Add to the ground cookies and mix well.

  3. Transfer the cookie mixture to the pie tin and press to the bottom and the sides to form a firm pie crust.

  4. Leave to set for at least two hours in the fridge or 30 minutes in the freezer.

Chestnut cream

  1. Add cooked chestnuts, sugar and cream to a small pot and bring to a boil. Then immediately lower the heat and let simmer for 15 minutes.

  2. Transfer to a blender and mix until smooth.

  3. Pour onto the chilled cookie base and let cool for at least 3 hours.

Decoration

  1. Pipe the chocolate cream around the edge of the pie.

  2. Store the pie in the fridge. Leave it at room temperature for 30 minutes before serving.

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.

No-bake Blackberry-Plum Pie (Two Ways)

Two variations of one delicious Blackberry-Plum Pie that doesn’t require any baking and had the most delicious no-bake oreo cookie crust.

No-bake Blackberry-Plum Pie (Two Ways)

Happy Sunday everyone! It’s very unusual for me to post on Sundays but today’s a special occasion. I’m sharing a recipe that was made in collaboration with my two fellow bloggers Kristina and Mateja from Story On A Plate blog. The recipe is by the talented Mateja, Kristina took care of this amazing styling and I was happily hiding behind the camera.

We shot the whole thing at Kristina’s house. She’s got a beautiful garden and the most amazing little studio in the basement. Check the photo below. Isn’t it cute 🙂 And the light is absolutely stunning. I’m secretly jealous of that place.

No-bake Blackberry-Plum Pie (Two Ways)

We started our day with coffee (tea for me) and delicious breakfast that Kristina prepared one her tiny balcony. And then we spent hours in the studio. It’s so much fun working with other creative people, especially since I don’t do it often. Kristina and Mateja are the nicest, so creative and talented. We’re planning on making more collaborations in the future and I’m super excited about that!

No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)

We’re enjoying our last days of Summer…

The heat is supposed to end tomorrow and then we’ll be ready for Autumn. I can’t wait for long Autumn forest walks and all the colors of that season. I probably said it too many times, but early Autumn is the favorite time of year. Still, I’m enjoying the last day of Summery heat and I can’t think of a better way to celebrate that than with this delicious blackberry-plum pie.

No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)

Two ways to make this blackberry-plum pie

The procedure of making it is basically the same. The only difference is how you make the purée. The two ways are:

  1. Making purée with fresh fruits
  2. Cooking the fruits and then making the purée

So what’s the difference?

Cooked purée has a deeper flavor while the non-cooked one is more light and fresh. There’s also a difference in color. Cooked purée gives a more reddish color while the non-cooked gives a more purple color.

No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

No-bake Blackberry-Plum Pie (Two Ways)

Course Dessert
Keyword blackberry pie, no-bake pie, plum pie
Prep Time 20 minutes
Resting Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 slices
Author Mateja Delakorda

Ingredients

Oreo crust

  • 250 g oreo cookies
  • 70 g unsalted butter

Fruit Purée

  • 200 g blackberries
  • 200 g plums
  • 80 g icing sugar
  • juice of ½ lemon (only use if you're making the cooked version of the purée)

Other ingredients

  • 100 g cream cheese
  • 100 g heavy cream
  • 10-15 ml rose water
  • 10 g gelatine

Instructions

Oreo Crust

  1. Melt the butter.

  2. Use a food processor to very finely grind the oreo cookies. Add butter and pulse a few times. Transfer the crust to a pie tin with removable bottom. Press the crust evenly to cover the bottom and the sides. A glass with a straight bottom is very helpful for forming even and straight bottom of the crust. Chill before filling.

Pie Filling (First Option)

  1. Cook blackberries, sliced plums, lemon juice, and icing sugar until soft. Purée them in a bender. Pour the purée into a sieve and use a rubber spatula to press the purée through the sieve. Discard the solids that remained in the sieve.

  2. Prepare the gelatine as per instructions.

  3. Use a stand mixer to quickly (about 30s) whip cream cheese and heavy cream. Add 200g of fruit purée. Continue mixing with medium speed while adding prepared gelatine.

  4. Pour onto the chilled crust and leave in the fridge to set overnight.

Pie Filling (Second Option)

  1. Purée blackberries, plums, and icing sugar in a blender. Pour the purée into a sieve and use a rubber spatula to press the purée through the sieve. Discard the solids that remained in the sieve.

  2. Prepare the gelatine as per instructions.

  3. Use a stand mixer to quickly (about 30s) whip cream cheese and heavy cream. Add 200g of fruit purée. Continue mixing with medium speed while adding prepared gelatine.

  4. Pour onto the chilled crust and leave in the fridge to set overnight.

Decorating

  1. When the pie is chilled top with some more blackberries and plums.

Notes

  1. Why do we add gelatine while mixing? It is to avoid chunks of gelatine in the mixture. If we added galetine in cold puree without mixing we would get chunks that would look and taste unappetizing.
  2. For a more purple color use a higher blackberry to plum ratio and the non-cooke version of the purée.
  3. You can use amaretto instead of rose water. Amaretto and plums are a very classical combination
No-bake Blackberry-Plum Pie (Two Ways)

Blackberry Almond Sponge Cake

This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!

This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!

Are you enjoying the Summer berries? It feels like each week a new sort of berries is ripe and ready to be eaten or turned into delicious dishes and desserts. Right now, we’re drowning in blackberries.

The forests are full of those tiny sweet and tart berries. I love using blackberries in desserts because they add some tartness and therefore make the dessert taste fresh and not too sweet.

I realize I’ve never posted a berry sponge cake like this here yet, but I actually make this kind of cake all the time, probably more than any other. Why? Mostly because they are so easy and quick. If there are friends coming over and I have to bake in the last minute it’s either something like this or some brownies. And the simple desserts usually end up being the ones that people like the most.

So don’t get scared because there’s cake in the name of this recipe. It’s foolproof, I promise!

This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!
This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!
This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!
This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!

I just remembered I haven’t talked about what’s happening in my life for a while. Lots of photography work and some vacations in between 🙂 I had my first wedding photography gig this past Saturday and I really enjoyed it, especially because everyone was amazing and so nice. I found myself forgetting that I’m actually working sometimes.

And now I have 3000 photos to go through and find the best of the best. The worst part of being a photographer, in my opinion, is culling… omg, I hate it, but it needs to be done.

This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!
This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!
This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!

If you have any berries growing right now, not only blackberries, you can use them in this sponge cake. Please let me know if you do!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Blackberry Almond Sponge Cake

Course Dessert
Keyword blackberries, cake, sponge cake, summer berry cake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 slices
Author Anja Burgar

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup almond flour
  • 3 eggs
  • 1 cup sugar
  • 3/4 cup yogurt
  • 1/2 cup sunflower oil
  • zest of one orange
  • 3 tsp baking powder
  • 150 g blackberries (about 1 1/2 cup)

Instructions

  1. Preheat the oven to 175°C (350°F).

  2. Mix all-purpose flour, almond flour and baking powder in a bowl.

  3. Whip the eggs and sugar in a stand mixer on high speed for about 1 minute, then add yogurt and mix until well incorporated.

  4. Add oil and orange zest and continue mixing until the oil is well incorporated.

  5. Set the mixer to medium speed and add the flour mixture one tablespoon at a time until you have a uniform smooth batter.

  6. Line a 23cm (9 inch) cake tin with baking paper or alternatively brush the inside of the tin with softened butter.

  7. Pour the batter in the tin and top with blackberries.

  8. Bake in the preheated oven for 35-40 minutes or until the toothpick comes out clean.

  9. Leave to cool in the tin before taking the cake out.

This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!
This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!

No-bake Frozen Coconut Cakes

These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you’re in it for a win!

These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you're in it for a win!

Hi guys! We’re back from our summer vacations and I’m ready to go back to work. We went to the seaside, tried camping with our son for the first time, we went to a spa, hiking, biking and lots more. So pretty active as we like it. I must admit I missed cooking and shooting food a little bit, so I’m excited to start new projects next week.

But today, I’ll be sharing a recipe for these delicious mini no-bake frozen coconut cakes which many of you liked on Instagram. It wasn’t intended for the blog, but for the Eat Capture Share Summer challenge that was organized by Kimberly from The Little Plantation.

These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you're in it for a win!
These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you're in it for a win!
These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you're in it for a win!

Lots of people have been asking me if I’ll share the recipe and it’s finally time. These really ended up not only beautiful but also very delicious and refreshing.

First, I wanted to use coconut yogurt, just try it out. I’ve never tried coconut yogurt, so I have no idea how it tastes. If I ever test it with this recipe, I’ll let you know and add that version if I find it tasty. All I had at home was Greek yogurt which I love and always have some in my fridge. I mixed it with some creamed coconut and icing sugar and… omg the taste! If you love coconut, you’re gonna love it.

I added some whipped cream and red currants on top, but you can add any seasonal fruits or something more exotic like mango or honey-roasted bananas.

These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you're in it for a win!
These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you're in it for a win!

What is creamed coconut?

Have you ever made anything with creamed coconut? It’s the solid version of ground-up coconut flesh. You’ve probably heard of coconut milk and coconut cream. Both of them are made using creamed coconut mixed with some amount of water. Coconut cream has lower water content than coconut milk. If you ever want to make something with coconut, but don’t want the liquid then creamed coconut is what you need.

It’s actually very simple to make at home as well. All you need is a good food processor or a coffee grinder and some desiccated coconut. By grinding the desiccated coconut as finely as possible, you’ll get a thick paste called creamed coconut. I assume that the bought version is somehow additionally dried or stripped of fat. I’m not sure. I assume since it’s harder and drier than the homemade version.

Both are delicious and both can be used in this recipe.

These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you're in it for a win!
These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you're in it for a win!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

No-bake Frozen Coconut Cakes

These no-bake frozen coconut cakes with sweet creamed coconut and greek yogurt on top of a no-bake almond crust are a perfect summer dessert. Add some whipped cream and seasonal berries and you're in it for a win!

Course Dessert, Snack
Keyword bundt cake, coconut cake, frozen cake, no-bake cake, yogurt cake
Prep Time 10 minutes
Freezing time 3 hours
Total Time 3 hours 10 minutes
Servings 6 mini cakes
Author Anja Burgar

Ingredients

No-bake Crust

  • 60 g Medjool dates pitted (2-3 dates)
  • 2 TBSP desiccated coconut
  • 2 TBSP almond butter
  • 1 TBSP coconut butter

Coconut Cream

  • 2 cups Greek yogurt (about 400g)
  • 1/4 cup creamed coconut
  • 1/2 cup icing sugar

Toppings

  • 1/2 cup whipping cream
  • seasonal berries for topping

Instructions

No-bake Crust

  1. Add all ingredients to a food processor and mix until just sticking together.

  2. Divide the mixture into 6 silicone muffin moulds and press down with your fingers to cover the bottom.

Coconut Cream

  1. Add all ingredients to a food processor and mix until smooth.

  2. Top the no-bake crust with the cream.

  3. Place the cakes in the freezer for 2-3 hours or until frozen enough to take from the moulds. If you save them for later, take them from the freezer 30 minutes before serving.

Decoration

  1. Right before serving whip the whipping cream until stiff and top the cakes. Decorate with seasonal berries.

These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you're in it for a win!
These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you're in it for a win!

Roasted Peach Coconut Slushie

This roasted peach coconut slushie is so fresh and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.

This roasted peach coconut slushie is so fresh, and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.

Oh, I love this Summer so much! It’s not as hot as last year but warm enough for it to feel like Summer. We’re chilling in the garden most a lot and we’re so lucky to have a lot of kids in the neighborhood so they all play together and all us parents have time to chat and refresh with cocktails and ice cream.

Today I’ll be sharing a recipe that’s sort of like a mix of a mocktail and ice cream. At least I think so 🙂

It’s a delicious roasted peach coconut slushie. A frozen drink is what it is! And if you’ve been reading my blog for some time, you know I love roasting fruit because roasting adds such a nice flavor and it caramelizes the sugar, therefore, it gets even sweeter. With this one I wanted to add a bit of creaminess and coconut cream seemed like the perfect food to complement sweet peaches.

Roasted peaches are seriously one of the best things there is. If you’ve ever tried my Roasted Peach And Strawberry Fizz you know what I’m talking about. This is the most popular recipe from my blog and I say it’s definitely amazingly delicious because the fruit is roasted.

This roasted peach coconut slushie is so fresh, and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.
This roasted peach coconut slushie is so fresh, and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.
This roasted peach coconut slushie is so fresh, and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.
This roasted peach coconut slushie is so fresh, and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.
This roasted peach coconut slushie is so fresh, and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.

So the recipe…

It’s very simple. All it takes is for you to roast some peach wedges, peel them and freeze them. Add some coconut milk, cane sugar, bee pollen and lastly some ice cubes to make it really icy.

Then you simply blend these and you get the most refreshing creamy summer slushie.

This roasted peach coconut slushie is so fresh, and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.
This roasted peach coconut slushie is so fresh, and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.

If you love slushies and you wanna try another really great one, here’s my Watermelon Slushie Recipe.


Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Roasted Peach Coconut Slushie

Course Dessert
Keyword ice cream, slushie
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 servings
Author Anja Burgar

Ingredients

  • 3 peaches
  • 1 cup coconut milk chilled
  • 3 TBSP cane sugar
  • 2 TBSP bee pollen optional
  • 1/2 cup ice cubes

Instructions

  1. Remove the pits from the peaches and cut them into eight wedges each.

  2. Place on a baking tray lined with baking paper and bake in a preheated oven at 175°C (350°F) for 25 minutes.

  3. Leave the peaches to cool for 10 minutes before peeling the skins off. Freeze the peaches without their skins overnight.

  4. In a blender, mix frozen peaches, coconut milk, sugar, and ice cubes until you break the ice into very small grains.

  5. Serve immediately.

This roasted peach coconut slushie is so fresh, and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.
This roasted peach coconut slushie is so fresh, and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.

Vegan Cherry Almond Ice Cream Sandwiches

Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.

Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.

Can you imagine Summer without ice cream? Hmmm… I can’t, even though I wasn’t always a huge fan of ice cream. I think I talked about it in one of my old posts. 

Now,  I can’t imagine how I’d survive the Summer heat without ice cream at least once a week. 

Since I don’t have an ice cream machine I always make a no-churn version and I even have a little trick to make a no-churn ice cream creamy with no lumps of ice. 

How do I make my no-churn ice cream smooth?

I’ve come to the conclusion that the best way is to blend the mixture again after it has frozen halfway through. I mix with a spoon once after an hour. Then,  after another hour I take the ice cream out and mix it again in my blender. This mixed the ice crystals that form at the edge of the container and make it nice and smooth again. Then I return it back to the freezer and leave to freeze until done. Honestly, I think the consistency is super similar to the machine made ice cream. I’m all about gadgets, but who’s got the place?! 

Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.
Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.
Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.
Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.

I created this recipe in collaboration with Tereza from Teresamisu. If you missed the last recipe we created together,  here is our delicious Vegan Pea And Asparagus Pie

We decided to use sweet cherries as the base for the recipe and start from there. Tereza is known for creating healthy dishes and a lot of them are vegan. So I was totally on board with trying to make vegan ice cream but my first thought was NO COCONUT. I love coconut,  don’t get me wrong,  but I hate to see sooooo many vegan ice cream recipes based on coconut milk. I was thinking there’s a way to make delicious ice cream without it,  for sure. So cherries got me thinking. Almonds are the first thing that came to mind and man I’m glad I went that way! 

Oh and btw, I have a coconut ice cream recipe in store for one of the next posts 😉 but that one is meant to have a coconut flavor!

Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.
Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.
Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.
Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.

This is basically a marzipan ice cream. I like marzipan and if you love it too,  you are going to love this cherry almond ice cream sandwiches!

Tereza created the recipe for the cookies and guess what? She also used almond butter without us even discussing the recipe. Talk about soul sisters 🤣

You know what,  I’m not gonna blab for much longer. Let’s just get to the recipe. Happy beginning of the Summer,  everyone! 

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Vegan Cherry Almond Ice Cream Sandwiches

Course Dessert
Keyword ice cream
Servings 5 ice cream sandwiches
Author Anja Burgar & Tereza Poljanič

Ingredients

Cherry Almond Ice Cream

  • 1 cup medjool dates (about 10 medjool dates), pitted
  • 2 cups almond milk (500ml)
  • 1 cup almond butter (250ml)
  • 2 cups cherries (350g), pitted
  • 2 1/2 TBSP cane sugar

Almond Cookie

  • 1/2 cup maple syrup or honey for non-vegan version
  • 1/4 cup almond butter, peanut butter or tahini (90ml)
  • 3/4 cup walnuts (or any other nuts), blended into a flour (90g)
  • 1 1/2 cup cup buckwheat flour (150g)
  • 1/2 tsp baking soda
  • 3 TBSP cocoa powder

Instructions

Almond Cookie

  1. In a bowl, mix up maple syrup and almond butter until fully combined. Mix in ground walnuts until fully combined. In another bowl, combine flour, baking soda and raw cacao. Add it to the almond mixture. The mixture will be thick and sticky so it’s best to use your hands.

  2. Roll out the dough and use a cookie cutter to get the desired shape. Make small dents on the surface of the formed cookies for decoration if you wish.

  3. Place the tray in the fridge for 30 min while you pre-heat the oven to 175°C.

  4. Bake for 10-12 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely before assembling the sandwiches.

Cherry Almond Ice Cream

  1. First, make the cherry jam. Place pitted cherries and cane sugar to a blender and mix until smooth. Pass the mixture through a sieve and discard the solids that remain on the sieve. Place the cherry juice in a small pot and bring to a simmer, then let simmer for 10 minutes. Let cool at room temperature.

  2. Then prepare the ice cream base. Add dates and half of the almond milk to a blender and mix until smooth. Add the rest of the ingredients and mix until smooth.

  3. Transfer the ice cream mixture to a loaf pan or small baking tray with high sides. Freeze for two hours, mixing once after an hour. After two hours scoop out the half-frozen mixture to a blender and mix until smooth. This way you get rid of big lumps of ice.

  4. Transfer half of the mixture back to the same pan, then add half of the cherry jam and use the
    backside of a spoon to make some swirls. Place the rest of the ice cream mixture on top and add the rest of the cherry jam. Repeat the swirling and freeze until scoopable.

Assembling The Sandwiches

  1. When the ice cream is frozen enough to form scoops make large scoops and place them over cookies. Cover with another cookie. Place ice cream sandwiches on a tray and save in the freezer.

  2. Leave them at room temperature for 15-20 minutes before serving.

Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.

Strawberry Rhubarb Galette With A Twist

This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!

This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!

Here’s another pie second week in a row. Okay, it’s a galette, but technically that’s a pie, right? I’m obsessed with pies lately. The shortcrust pastry and fresh seasonal ingredients are a perfect combo. Plus there’s so little work with pies and galettes. Although they look like you put a ton of work into making it. Remember, I love this kind of recipes 🙂

It’s getting pretty hot in our neck of woods but I’m baking all the time anyway even though we don’t have air-conditioning. All of a sudden there’s a ton of fruit and we can’t eat it all raw. So making pie is a perfect way to fix it.

Btw, if you still don’t have my guide to eating seasonally, you can get one here. I also address the issue of using the abundance of a certain season to make foods for later when it’s not available.

This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!
This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!
This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!
This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!

So I took the classic combo of sweet red strawberries and juicy tart rhubarb and make it into a delicious strawberry rhubarb galette. But I added a little twist to it. DA DA DAM…

Here it goes…

It’s ELDERFLOWER. I added a few tablespoons of elderflower cordial to marinate the strawberries and rhubarb. It’s very subtle but adds a nice kick. If you like, you can also add some elderflower blossoms right into the filling! Or sprinkle some on top before serving. Gotta love elderflowers <3

As for the pastry, it’s a very simple sweet shortcrust pastry. It’s a prooved recipe, that I use almost every time I make a sweet pie. To find out how you can make the pastry extra flaky check my previous post. So how ’bout we start cookin’?

This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!
This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!
This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Strawberry Rhubarb Galette With A Twist

Course Dessert
Keyword galette, pie, rhubarb pie, strawberry pie
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 45 minutes
Total Time 1 hour 45 minutes
Servings 8 slices
Author Anja Burgar

Ingredients

Sweet Shortcrust Pastry

  • 280 g flour (1 1/3 cup)
  • 140 g butter chilled and cubed, (1 1/4 stick)
  • 3 TBSP cane sugar
  • 5-6 TBSP ice cold water

Strawberry Rhubarb Filling

  • 400 g strawberries greens removed and cut in quarters
  • 300 g rhubarb stems cut into 1 cm (1/2 inch) chunks
  • 1/4 cup cane sugar
  • 3 TBSP elderflower cordial

Other

  • 1 TBSP milk
  • 1-2 TBSP cane sugar for dusting

Instructions

Sweet Shortcrust Pastry

  1. Combine flour and sugar in a food processor. Pulse to mix. Add the butter and pulse a few more times. You should still be able to see some small chunks of butter no bigger than peas.

  2. Sprinkle 1 tablespoon of ice water over flour mixture at a time. Pulse a couple of times. If you pinch some of the crumbly dough and it holds together, it's ready. If not, keep adding water onetablespoon at a time.

  3. Strawberry Rhubarb Filling

  4. In a large bowl, mix cut strawberries and rhubarb with sugar and elderflower cordial. Transfer to a large strainer and place over a bowl to catch the liquid. Leave for 30 minutes at room temperature.

Assembling the Galette

  1. After the dough has chilled in the refrigerator for an hour, you can roll it out. If it is too stiff, let it sit for 5-10 minutes at room temperature before rolling.

  2. Sprinkle a little flour on a flat, clean work surface and on top of the dough. 

  3. Place a clean baking sheet onto a work surface and sprinkle it with some flor. Using a rolling pin, roll it out from the center of the dough to about 3-4 mm (1/8 inch). Every once in a while you may need to gently lift under the dough and add a sprinkle of flour.

  4. When the dough has reached the right size transfer the crust together with the baking paper onto a baking tray.

  5. Place strained strawberry and rhubarb mixture over the pastry. Leave 2-3 cm edge and fold it over the fruit to form a galette.

  6. Using a brush, cover the crust with milk and sprinkle with sugar.

  7. Place the galette in the freezer while the oven is preheating to 200°C.

  8. Bake the galette for 40 minutes and leave to cool before cutting.

Roasted Strawberry Rhubarb Crêpes

These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.

These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.

When it comes to breakfast, I can’t stay away from crêpes. I love how delicate they are, but also offer so many options to eat them. One thing I have yet to try with crêpes is a crêpe cake. Have you ever made one? How was it? I can imagine it being AMAZING!

This recipe is not a cake, but it is just as delicious.

It is already rhubarb season, how about that? I’m super excited and need to figure out new ways to use the rhubarb from the garden. I’m also anxiously waiting for the first strawberries to show up. It’s going to be a while for the ones in our garden to grow, but I expect some locally grown strawberries in the next couple of weeks. Can’t wait! I wanna make more of these strawberry rhubarb crêpes 🙂

These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.
These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.
These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.

My favorite crepe filling is definitely chocolate! I’m generally not a very chocolatey person, but I definitely become one when it comes to crêpes.

Because of that, I’m adding a very simple and super quick recipe for a hazelnut and chocolate spread, so basically homemade Nutella. YAY! You can easily substitute it with any chocolate spread you like or simply melted chocolate.

So why roasting rhubarb and strawberries? First, not a fan of raw rhubarb. I don’t mind the taste but I’m not a fan of the crunch. And also, I don’t like it in combination with chocolate. Second, have you ever tried roasted strawberries? Or roasted rhubarb for that matter? When they get roasted the sugars caramelize and give them a flavor kick! I also add a bit of honey before roasting, mostly because rhubarb needs some extra love.

These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.
These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.
These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.
These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.
These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.
These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.

So there you have it. Delicious tender vanilla crêpes, homemade chocolate and hazelnut spread and delicious caramelized roasted rhubarb and strawberries.

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Roasted Strawberry Rhubarb Crêpes

Course Breakfast, Dessert, Snack
Cuisine French
Keyword crepes
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 40 minutes
Author Anja Burgar

Ingredients

Vanilla Crêpes

  • 1 cup all-purpose flour
  • 2 large eggs
  • 3 tsp sugar
  • 1 1/4 cup milk
  • 3 tbsp cooking oil
  • 1 tsp vanilla seeds
  • extra cooking oil for greasing the pan

Chocolate and Hazelnut Spread

  • 1/2 cup ground hazelnuts
  • 50 g dark chocolate
  • 3 TBSP cooking oil
  • 1 TBSP honey
  • pinch of salt

Roasted Rhubarb and Strawberries

  • 100 g rhubarb stems
  • 100 g strawberries
  • 2 TBSP honey
  • 1/2 tsp vanilla seeds

Instructions

Roasted Rhubarb and Strawberries

  1. Cut strawberries in quarters lengthwise. Cut rhubarb into chunks approx. the size of strawberry quarters. Drizzle with honey and sprinkle with vanilla seeds. Mix well and roast in a preheated oven at 180°C for 10 minutes.

  2. Remove from the oven and let cool.

Chocolate and Hazelnut Spread

  1. Place all ingredients in a food processor and mix to get a smooth spread.

Vanilla Crêpes

  1. Mixing by hand: In a bowl, mix flour, sugar, salt, and vanilla. In another bowl mix milk, oil, and eggs. Add half of the liquid mixture and mix well to get a paste. Add the rest of the liquid and mix well. You will get a quite watery batter. Perfect for making thin crêpes.

  2. Using a blender: Place all ingredients into a blender, adding the flour last. Mix until you get a smooth batter.

  3. Leave the batter to rest for 30 minutes. You can store it in the fridge and use later.

  4. After the batter has rested, heat a pan over medium-high heat. Once it is hot use a paper napkin or a brush to cover the pan with oil as thinly as possible.

  5. Add the batter to the pan according to the pan size.

    20 cm pan – about 3 tbsp of batter

    25 cm pan – about 1/4 cup of batter

    30 cm pan – about 1/3 cup of batter

    The first crêpe is usually a tester to see how hot is the pan and how much batter you need for one crêpe. 

  6. Pour the batter in the middle of the pan and quickly rotate it to cover the whole surface. Almost immediately the edges will start to brown. That’s when you take a spatula and go around the edges to release the crêpe. After the crêpe surface has set (meaning there’s no glossy uncooked batter) turn it around with a wide spatula or by tossing it in the air. Cooking the first side should take about 30-40 seconds. Leave the crêpe to cook for an additional 10 seconds on the other side.

  7. Repeat for the rest of the batter.

  8. Stack the crêpes on a plate.

  9. Serve warm with chocolate and hazelnut spread and roasted strawberries and rhubarb including the liquid from the roasting.

These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.

Rustic Apple Plum Galette

The reason why I love this delicious rustic apple galette is because of its delicate flaky crust and the fruity plum jam.

The reason why I love this delicious rustic apple galette is because of its delicate flaky crust and the fruity plum jam.

With Spring right around the corner, I’m dreaming of Spring produce and some new recipes to test and to share with you guys.

The pantry is slowly running out of Winter foods. I had these lovely apples from my aunt’s garden still in the basement and a few glasses of my mum’s plum jam so I decided to bake an apple plum galette with my son the other day. If you have kids or have been around them for any period of time, you know you need to work fast! Although my son loves to cook and can stand on his step stool for ages and not get bored for a very long time, he’ll eventually start having some creative ideas 🙂 Meaning, things will start flying around at a certain point. Working fast keeps the kitchen clean(er).

Making dough is always fun because I’m usually making them with my stand mixer. And he loves watching at the mixer and mimicking its sound.

The reason why I love this delicious rustic apple galette is because of its delicate flaky crust and the fruity plum jam.
The reason why I love this delicious rustic apple galette is because of its delicate flaky crust and the fruity plum jam.
The reason why I love this delicious rustic apple galette is because of its delicate flaky crust and the fruity plum jam.
The reason why I love this delicious rustic apple galette is because of its delicate flaky crust and the fruity plum jam.

I tried something new here. I tried grating cold butter into the flour instead of cutting it to cubes. It takes less time to incorporate into the flour. This way the butter won’t heat up as much and will create a very flaky crust. And honestly, I think it’s the best crust I’ve made. With a little sprinkle of sugar on top it is super delicate and crunchy at the same time. I love it so much!

One of my favorite ways to make a pie or a galette is to add some jam. This way you add some sweetness and an additional flavor, like in my dried fig and blood orange tart. I love plum jam and I think it goes really well with apples. Plus, my mum makes a super delicious one without adding sugar. Her trick is to bake plums in the oven instead of cooking on the stovetop. You didn’t hear that from me, wink wink 😉

The reason why I love this delicious rustic apple galette is because of its delicate flaky crust and the fruity plum jam.
The reason why I love this delicious rustic apple galette is because of its delicate flaky crust and the fruity plum jam.
The reason why I love this delicious rustic apple galette is because of its delicate flaky crust and the fruity plum jam.

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Rustic Apple Plum Galette

Prep Time 15 minutes
Cook Time 30 minutes
Resting time 30 minutes
Total Time 45 minutes

Ingredients

  • 3 big sweet varienty apples
  • 1/3 cup plum jam
  • 2 cups all-purpose flour
  • 3 TBPS unrefined cane sugar
  • 115 g butter cold
  • 6-7 TBSP milk chilled
  • 1/2 TBSP ground cinnamon
  • 1/2 tsp salt
  • unrefined cane sugar for sprinkling

Instructions

  1. Add flour, sugar, and salt to a large bowl.

  2. Use a coarse grater to grate cold butter in the bowl with flour.

  3. Use a stand mixer with kneading attachment to mix the butter in the flour. Mix only for a minute so the butter doesn’t overheat. Then add cold milk and mix until you don’t see any more dry flour. The dough will still look a little dry but if it forms a ball when squeezed, it’s done. Wrap it in plastic wrap and place in the fridge for 30 minutes to set and cold down.

  4. Meanwhile cut apples into thin slices and sprinkle with cinnamon.

  5. Preheat the oven to 180 °C. Line a baking tray with baking paper.

  6. When the dough is chilled roll it out to about 3-4 mm thick into a round shape. Spread the jam on the dough but leave 2-3 cm edge clean. Place apples over the jam. Again leave 2-3 cm crust edge and fold it over the apples to form a galette.

  7. Sprinkle some more unrefined sugar over the galette.

  8. Bake for 30 minutes or until the crust is golden brown.

  9. Leave to cool until moving from the baking tray

The reason why I love this delicious rustic apple galette is because of its delicate flaky crust and the fruity plum jam.

White Chocolate Panna Cotta With Hibiscus Raspberry Sauce

A smooth creamy white chocolate panna cotta is always a crowdpleaser especially with some hibiscus raspberry sauce on top. One of the easiest desserts that everyone will love.

A smooth creamy white chocolate panna cotta is always a crowdpleaser especially with some hibiscus raspberry sauce on top. One of the easiest desserts that everyone will love.

I’ve been thinking about Valentine’s day recipe that would be easy and quick to make, look pretty and be super yummy. The first thing that popped into my mind was white chocolate panna cotta! I wanted to make it a little extra so I experimented with adding white chocolate to it and it turned out even more delicious than I thought it would.

Lately I’ve been drinking so much hibiscus tea. I used to hate teas that were acidic, such as hibiscus, rose hip or any fruit teas. Since we’ve been sick a lot lately we drink a lot and I really mean A LOT of tea. So we were experimenting and trying out new ones. I went for hibiscus one day and I grew to love it! It was an inspiration for the sauce I made to pour over the soft white chocolate panna cotta. I added raspberry purée to make it more fruity. I love how it adds freshness and fruityness to the whole dessert.

A smooth creamy white chocolate panna cotta is always a crowdpleaser especially with some hibiscus raspberry sauce on top. One of the easiest desserts that everyone will love.
A smooth creamy white chocolate panna cotta is always a crowdpleaser especially with some hibiscus raspberry sauce on top. One of the easiest desserts that everyone will love.
A smooth creamy white chocolate panna cotta is always a crowdpleaser especially with some hibiscus raspberry sauce on top. One of the easiest desserts that everyone will love.
A smooth creamy white chocolate panna cotta is always a crowdpleaser especially with some hibiscus raspberry sauce on top. One of the easiest desserts that everyone will love.

A few tips for making any panna cotta:

  • The easiest way to serve it is in jars. That way you don’t have a mold to remove.
  • I do like the look of panna cotta shaped in all kinds of shapes. If you are using a mold there are a few tricks that will help take the panna cotta out. You can spray a thin layer of neutral tasting oil over the inside of the mold before pouring panna cotta in. Alternatively (if the mold is not to complex) you can run a knife along the edges of the mold to release it. The method I prefer to use is soaking the mold in hot water after panna cotta has already settled. The reason why I choose this option over the others is because I seem to get the nicest shape this way without any extra oil on the surface. But that’s just my preference 😀
A smooth creamy white chocolate panna cotta is always a crowdpleaser especially with some hibiscus raspberry sauce on top. One of the easiest desserts that everyone will love.
A smooth creamy white chocolate panna cotta is always a crowdpleaser especially with some hibiscus raspberry sauce on top. One of the easiest desserts that everyone will love.
A smooth creamy white chocolate panna cotta is always a crowdpleaser especially with some hibiscus raspberry sauce on top. One of the easiest desserts that everyone will love.

Looking for more Valentine’s day dessert ideas. Here’s one I love – Dried Fig and Blood Orange Tart

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

A smooth creamy white chocolate panna cotta is always a crowdpleaser especially with some hibiscus raspberry sauce on top. One of the easiest desserts that everyone will love.
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White Chocolate Panna Cotta With Hibiscus Raspberry Sauce

Course Dessert
Cuisine Italian
Keyword panna cotta, pudding, white chocolate panna cotta
Prep Time 10 minutes
Cook Time 15 minutes
Resting time 3 hours
Total Time 25 minutes
Servings 4 servings

Ingredients

White Chocolate Panna Cotta

  • 500 ml heavy cream
  • 120 ml full-fat milk
  • 100 g white chocolate
  • 4 gelatine leaves
  • 30 g caster sugar

Hibiscus raspberry sauce

  • 1/2 cup boiling water
  • 2 hibiscus teabags
  • 1/4 cup caster sugar
  • 1/2 cup raspberry purée

Instructions

White Chocolate Panna Cotta

  1. Place heavy cream, milk and caster sugar in a pot and bring to a simmer just until the sugar melts. Don’t let it boil! Remove from the stove,

  2. Meanwhile, soak gelatine leaves in cold water as instructed on the label. 

  3. Cut white chocolate into small chunks or grate and add to the pot. Mix well until chocolate has melted. Add gelatine and mix again until the gelatine has dissolved.

  4. Pour into jars or molds and immediately place in the fridge to cool down. Leave to set for 2-4 hours before serving.

  5. Meanwhile, prepare the sauce. Steep hibiscus tea in boiling water for ten minutes. Discard the tea bags and add caster sugar to the tea. Cook tea over medium heat until it reduces to half it’s volume.

  6. Add raspberry purée and mix well. The sauce will thicken when it cools.

  7. Pour sauce over panna cotta before serving.

A smooth creamy white chocolate panna cotta is always a crowdpleaser especially with some hibiscus raspberry sauce on top. One of the easiest desserts that everyone will love.

Sparkling Basil & Blueberry Float

A perfectly refreshing and comforting non-alcoholic summer drink – sparkling basil and blueberry float.

A perfectly refreshing and comforting non-alcoholic summer drink - sparkling basil and blueberry float.

How’s summer been treating you so far?

So far, we’ve had increadible hot weather and we finaly managed to get some vacations. We love going to the lakeside. We spent a week at the amazing lake Bohinj. I dare say it’s one of the prettiest places in Slovenia. The lake lies right under the mountains in a national park. It’s amazing to see the slopes of the mountains end at the lake shore and see the most perfect sunset behind the peaks all while swimming in the cold (but no freezing) water.

Our friends with two kids joined us there. The kids had so much fun and us adults had a lot of beer. Omg, this sounds like we were neglecting our kids, but I asure you we weren’t. Beer was necesary to beat off the heat. And the uncountable wasp attacks. Anyway, it was a great vacation, minus wasps!

A perfectly refreshing and comforting non-alcoholic summer drink - sparkling basil and blueberry float. A perfectly refreshing and comforting non-alcoholic summer drink - sparkling basil and blueberry float.

Coming back home, we stepped right into the blueberry season. Not the wild ones, those are gone for a while. But they would work just as well if not better in this recipe. 

Anyway, the frost completely damaged our blueberry flowers and there are barely any blueberries. My parents-in-law have a lot, though. Luckily their blueberries survived the frost 🙂

I was thinking about making another drink recipe. I haven’t done one in a while and it’s about time to have one for the summer heat. I remember seing a ton of float recipes on Pinterest. I’ve never really tried one, but I was sure vanilla ice cream and blueberries would make an awesome summer float. So I made a simple recipe, that’s both a refreshing drink and an awesome dessert. Who wouldn’t like that?!

A perfectly refreshing and comforting non-alcoholic summer drink - sparkling basil and blueberry float. A perfectly refreshing and comforting non-alcoholic summer drink - sparkling basil and blueberry float. A perfectly refreshing and comforting non-alcoholic summer drink - sparkling basil and blueberry float.

Again my obsession with basil. I swear it’s in all my food these days. There’s just so much of it. And I like how delicious it tastes in sweet recipes. Blueberries and basil – a spot on combination. My new favorite! No really, it’s that great. You need to try the recipe ASAP.

Combine all of that with lime juice and a creamy bourbon vanilla icecream and you get the tasteiest, most delicious blueberry float. I actually saved some from the shoot in the fridge and they were just ass good the next day. Vanilla icecream turned into a creammy fluff and kept the bubbles from sparkling water right in the drink. It was just as yum the next day. Who would have thought 😀

 

A perfectly refreshing and comforting non-alcoholic summer drink - sparkling basil and blueberry float.A perfectly refreshing and comforting non-alcoholic summer drink - sparkling basil and blueberry float.

I feel like my posts are getting shorter and shorter, but I really need to get some sleep. I’m writing this while baby is two hours in his night sleep, so I only have a few more hours to get some proper rest. He usually wakes up at half past one or around two and after that it’s a gamble. He might sleep well, or he’ll move in his bed (sleeping or not). I can’t really sleep while I hear him moving, so I’m looking forward to him getting his own room in about two or three months. He’s actaully quite a good boy as far as sleeping goes, but I wouldn’t mind a full eight our sleep. Haven’t had one in four months.

We’ll I’ve kept my babbling way too long.

Off to bed now!

Good night folks and happy Friday in a couple of hours!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Sparkling Basil & Blueberry Float

Servings 4 people

Ingredients

Blueberry Purée

  • 3 cups blueberries
  • 3/4 cup cane sugar
  • 3/4 cup water
  • juice of one lime
  • 10 big basil leaves

Sparkling Basil & Blueberry Float

  • blueberry purée
  • 400 ml sparkling water
  • juice of two limes
  • 8 scoops bourbon vanilla ice cream
  • frozen blueberries or crushed ice

Instructions

Blueberry Purée

  1. Place all ingredients into a skillet over medium heat and let simmer for 5 minutes.

  2. Purée cooked blueberries and the liquid in a food processor and let cool at room temperature. Refrigerate before serving if preffered.

Sparkling Basil & Blueberry Float

  1. Fill four small glasses with blueberry purée, place frozen blueberries or crushed ice over. Pour over lime juice and sparkling water and top each drink with two scoops of bourbon vanilla ice cream.

A perfectly refreshing and comforting non-alcoholic summer drink - sparkling basil and blueberry float.

Mini Lemon Balm Rhubarb Bundt Cakes

Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.

Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.

Folks, it’s officially summer! We’ve been having unbelievably sunny and hot weather for weeks so it feels like it’s already mid-summer. I’m keeping myself cool with loads of strawberry drinks like roasted peach and strawberry fizz and strawberry vanilla iced tea. Thank god for our garden, producing all those delicious fruits. And thank god for the mini rhubarb bundt cakes. They make these hot June days so much easier!

I’m spending so much time outside in the shade with my little baby. I love dressing him in the cute summer clothes and seing his bare feet. I could eat them up! He’s growing so fast, I can hardly keep up. He’s becoming more aware of the world and things around him, giving us the most precios smiles and giggles. I could watch those all day long.

Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats. Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats. Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.

Okay, back to the recipe.

I swear guys, these mini bundt cakes are incredibly tender and light. Rhubarb gives them such a nice sour note and the lemon balm makes them deliciously citrusy. I added a lemon drizzle to make those flavors stand out even more and make it super light and refreshing. They are my new summer crush. Sorry hubby, you’ll just have to deal 😛 

The recipe is not a dense sponge recipe like for a regular bundt cake. It is more of a cupcake type of sponge. I should maybe call them cupcakes, but I love my new mini bundt cake molds which my mum gave me, that I just had to use those for the shoot. Call them cupcakes if you want 🙂

Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.

I feel like I’m being real brief these past few posts. I’m still ajusting to the fact that my free time is pretty scarce these days. 

I hope you all have the best start of the summer!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Mini Lemon Balm Rhubarb Bundt Cakes

Servings 12 cakes

Ingredients

Sponge

  • 2 cups all-purpose flour (250g)
  • 1 cup sugar (120g)
  • 2 eggs
  • 1/4 cup sunflour seed oil
  • 200 ml plain yogurt
  • 1 tsp vanilla seeds
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 sachet baking powder (12g)
  • 1/2 cup lemon balm finely chopped
  • 150 g rhubarb finely chopped

Lemon Drizzle

  • 1 1/2 cup icing sugar
  • 2 TBSP lemon juice
  • 1/2 cup lemon balm roughly chopped

Instructions

Sponge

  1. Preheat the oven to 170°C. Lightly grease mini bundt cake molds. I used 12 80ml bundt cake molds.

  2. In a stand mixer beat together sugar, eggs and oil.

  3. In a bowl mix flour, vanilla seeds, ground ginger, ground cinnamon and baking powder.

  4. Add flour mix to the egg mixture spoon by spoon.

  5. Add yogurt, chopped lemon balm and mix until the mixture is smooth and even.

  6. Add rhubarb and use a spatula or a big spoon to mix it in.

  7. Use an ice cream scoop to fill the molds to about 3/4 full.

  8. Bake in the preheated oven for about 25 minutes, until the toothpick comes out clean. Let cool in the molds

Lemon Drizzle

  1. In a mortar bash the lemon balm with 1 TBSP of lemon juice to get out as much lemon balm juice as you can. Use a fine sieve or gauze to squeeze out the liquid. Discard the solids.

  2. Add 1 TBSP lemon juice and the lemon balm liquid to the icing sugar and whisk until smooth.

Decoration

  1. When bundt cakes are cooled to room temperature, remove them from molds and decorate with lemon drizzle.

Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.

Macerated Strawberry Chocolate Cake

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

So, guys, it’s my birthday!

I only have one more year before I enter a new decade.

My wishes for me:

  • Cook more delicious foods and try lots of new combination.
  • Be the best mum to my precious baby, that’s still hiding in my belly.
  • Love every moment with my husband and our little one.
  • Take time for my friends and also for myself.
  • Continue being happy and positive.

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy. This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

Enough about me, let’s talk CAKE!!!

I couldn’t resist but making something chocolaty with strawberries and cream. Anyone else anxiously waiting for fresh straberries from the garden? We have a few strawberry plants and I can’t wait for them to grow fresh little fruits.

I’m not a big fan of heavy cakes, with heavy buttery fillings. That’s why I love using whipping cream in cakes. Remember the chocolate hazelnut pavlova? I think it makes cakes light and fresh, especially if you add some fresh fruits. I used plain whipping cream without sugar or anything, but you can add a little icing sugar or some vanilla.

This sponge is rich and decadent on its own and doesn’t need a heavy filling anyway!

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

The sponge I used in this strawberry chocolate cake is one of the best if not the best chocolate sponge I’ve ever tried. The amazing recipe is by Add A Pinch. I changed it just a little, so I’m posting my version of her delicious recipe. The recipe contains a little less sugar and the layers are thinner so they can hold the light whipped cream filling. Seriously you need to try either my or her version, both are yummy!!

Now, about strawberries. Have you tried macerated strawberries, yet? They are simply the most delicious thing. Adding a little honey makes them obviously a little sweeter, but brings the juices and creates a lovely sauce. Imagine that over icecream.

Um, de-li-cious!!!

I was feeling a little playful with this cake, so I made some chocolate rhubarb truffles. Super simple, but so good! They are made of sponge and rhubarb jam only 😀 Last year we had loads of rhubarb so I tried making my own rhubarb jam and I’m telling you I’m making it again this year.

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy. This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

I made this cake a day ahead, but it’s already half gone and it’s not even noon on my birthday 😛 Luckily I have my mum making me more sweets today!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.
5 from 1 vote
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Macerated Strawberry Chocolate Cake

Total time includes cooling time.

Sponge recipe adapted from The Best Chocolate Cake Recipe Ever recipe by Add A Pinch. Link in the text!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours

Ingredients

Chocolate Sponge

  • 2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 3/4 cups cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup milk
  • 2 eggs
  • 1/2 cup vegetable oil
  • 2 tsp vanilla seeds or vanilla extract
  • 1 cup boiling water

Honey Macerated Strawberries

  • 200 g fresh strawberries
  • 2 1/2 TBSP honey

Chocolate Rhubarb Truffles

  • chocolate sponge from one of the 7 inch tins
  • rhubarb jam (or strawberry jam) (40g jam per 100g sponge)

Other

  • 300 ml cold whipping cream

Instructions

Chocolate Sponge

  1. Preheat the oven to 180 °C. Butter four 7 inch baking tins.

  2. Add flour, sugar, baking powder, baking soda and salt to a stand mixer bowl and whisk through to combine.

  3. Add milk, eggs, vegetable oil and vanilla seeds and mix on medium speed until well combined.

  4. Change mixer speed to low and slowly add boiling water to the mixture. It will get quite liquid, but that's what makes it moist and rich in the end.

  5. Pour the mixture into four baking tins and bake for about 25 minutes or until the toothpick comes out clean.

  6. Leave to cool in the baking tin for 10 minutes then remove form the tin and leave in a cool place to cool completely. Once it is room temperature, you can place it in the fridge to continue cooling.

Honey Macerated Strawberries

  1. Thinly cut strawberries and place them in a bowl. Add honey and mix well, so the honey coats all strawberries.

  2. Leave to macerate in the fridge until you are ready to assemble the cake, but at least an hour.

Chocolate Rhubarb Truffles

  1. Take one cooled chocolate sponge and use your fingers to turn it into crumbs. Add 40g rhubarb jam per 100g of sponge and incorporate it in the crumbs. Shape 1 cm balls using the palms of your hands. The mixture shouldn't be too sticky, but moist enough to hold the shape of a ball. 

  2. Place in the fridge until you are ready to assemble the cake.

Assembling The Strawberry Chocolate Cake

  1. Whip whipping cream until it forms stiff peaks. Place it in a piping bag with a round or a star nozzle.

  2. Place one sponge on a serving tray and pipe one layer of whipped cream in the middle, leaving one centimeter of uncovered sponge at the edge. Pipe small balls of cream one centimeters away from each other on the edge. Place chocolate rhubarb truffles between the cream balls.

  3. Top with one third of honey macerated strawberries.

  4. Continue in the same way for the remaining two layers.

  5. Refridgerate for at least an hour before serving.

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

Crunchy Mocha Frozen Yogurt with Date Caramel

This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it’s up to you! A little extra thing is the recipe for mocha cocoa puffs, which you can add to your morning cereal bowl.

This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you!

Welcome to breakfast heaven!

If you thought a cup of coffee was necessary in the morning, wait until you try this. It’s freakin’ mocha frozen yogurt with some extra mocha puffs and date caramel on top. 

It’s so decadent and indulgent, but not unhealthy, which is what I love in a good breakfast. Don’t we all?

This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you!

So, the whole thing started because I needed a refreshing cereal breakfast, that wasn’t the boring milk and cereals. I though icecream. That’s indulgent, but using yogurt is probably a smart decision. I thought mocha flavor would be an awesome addition to frozen yogurt, so I made these lovely coffee bean shaped mocha puffs. Yay, you can eat them with good old milk too, isn’t that a nice touch? Keep them in a dry place in your pantry and have them at hand for whenever you feel a coffee rush.

It totally became my personal morning coffee. You probably already know I don’t drink coffee and when I do it’s decaffeinated. So are these mocha puffs, but you can make them with caffeine, no problem!

I love serving the mocha frozen yogurt in these crazy cool mugs by Polonapolona. They are the cutest and they love their morning coffee served with a a bang 😀

Oh, did you notice the caramel drippings? This is the date caramel, the easiest thing to make in the entire world and so so delicious.

Like like lick-the-sides-of-the-cup awesome 😀 

And absolutely necessary on a heaped cup of this goodness.

This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you! A little extra thing is the recipe for mocha cocoa puffs, which you can add to your morning cereal bowl.This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you! A little extra thing is the recipe for mocha cocoa puffs, which you can add to your morning cereal bowl.

So, baby update.

I’ve been doing some last shopping for the baby, which is very tiring, since I’m not much of a shopper. What I do is, write a paper with all the stores and what to buy where and then head out. I compare prices online to save time spent in the actual shop. Don’t get me wrong, I love market shopping, but fluorescent lit stores are horrible. If it’s a special foods, fabric or furniture store, then it’s fine, I get distracted. Everthying else is just a big pain in the you know what!

Okay, enough complaining. The good thing is, I think I’m actually well prepared for the arrival of the little one. Some minor thing are missing (like the crib – not minor :P), otherwise we’re good if the baby accidentally surprises us.

Okay, back to food…

This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you! A little extra thing is the recipe for mocha cocoa puffs, which you can add to your morning cereal bowl.This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you! A little extra thing is the recipe for mocha cocoa puffs, which you can add to your morning cereal bowl.

What would I do to eat this every single day for the rest of my life. Um… I should totally do that!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Crunchy Mocha Frozen Yogurt with Date Caramel

Total Time 6 hours
Servings 6 people

Ingredients

Frozen Yogurt:

  • 1 kg Greek style yogurt (about 4 cups)
  • 5 TBSP honey

Mocha Puffs:

  • 3/4 cups almond flour
  • 1/2 cup all-purpose flour (or whole grain flour)
  • 1/4 cup cocoa powder
  • 4 tsp instant coffee
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/4 cup honey
  • 2 1/2 TBSP butter , melted

Date Caramel:

  • 1 cup dates , roughly chopped
  • 1 TBSP nut butter (I like almond or cashew butter)
  • 3/4 cup water
  • pinch of salt

Instructions

Mocha Puffs:

  1. Preheat the oven to 180°C and line a baking tray with baking paper.

  2. In a food processor mix all dry ingredients: almond flour, al-purpose flour, cocoa powder, instant coffee, baking soda and salt. Add honey and butter and pulse until a ball forms.

  3. Make little balls with palms of your hands using three quarters of the dough. The remaining quarter of the dough and flatten it on the baking paper to about 5mm thick. Add the balls to the baking paper and use a spoon handle to make little dents in the middle of the balls and make them look like a coffee bean. You can leave them round as well.

  4. Bake for 6-7 minutes, keeping a close eye to what's happening in the oven. The puffs burn very easily. Take them out when they are still a little soft but firm. They will harden as they cool down.

  5. Break apart the flattened baked dough when it has cooled down. You can leave some chunks. You'll use that to mix in the frozen yogurt.

  6. Keep the coffee shaped puffs in an airtight container.

Frozen Yogurt:

  1. Mix yogurt and honey in a blender and transfer the mixture to an airtight container. Freeze for about 3-4 hours, mixing the yogurt with a fork every 30-45 minutes.

  2. Add it back to the blender and mix well to get a smooth texture. At this point the mixture will get a bit runny again, but that is fine. At this point add the broken coffee puffs and fold in the frozen yogurt.

  3. Transfer it back to the container and freeze until you like the consistancy, probably about 2 hours.

Date Caramel:

  1. Soak dates in water for 10 minutes, then add a pinch of salt and mix them in a food processor. If you like your caramel more runny, add a little more water. 

  2. The caramel keeps in the fridge for at least 2 weeks.

Assembly:

  1. Take frozen yogurt out of the freezer when it's the right consistency or 30 minutes before serving if it's fully frozen. Scoop up in serving bowls and top with mocha puffs and date caramel.

This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you! A little extra thing is the recipe for mocha cocoa puffs, which you can add to your morning cereal bowl.
[This post was kindly supported by Polonapolona. I was provided some mugs for this post. No other compensation was received.]

This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you! Click to find the whole recipe or pin and save for later!