Recipes Baking Gluten-free

The taste of coconut; I love it. Just give me coconut cookies, coconut cookies, coconut water and as of now, coconut chocolates. The great thing about having a food blog is that I am always trying to come up with new recipes. New flavor combinations, textures or recipes that I have been missing since I changed my diet. These gluten-free and dairy-free coconut bonbons have the crunchy bottom of a cookie and the full, but also the fresh taste of nuts and lemon.

Recipe

Coconut chocolates

These chocolates are made in a mini muffin tin making them like little cakes. The bottom is crunchy and the cream full yet fresh in flavor. A little party!

Course	In-between
Kitchen	Dutch
Servings	+/- 15

Preparation time

Preparation time	10 min
Cooling time	1 hr
Total	1 h 50 min

Ingredients

80 grams of gluten-free oat flakes
39 grams of coconut flakes
15 grams of coconut blossom sugar
30 grams of coconut oil
zest of 1 (organic) lemon
150 grams unsalted cashews
juice of 1 lemon
125 milliliters of coconut milk
50 grams of coconut oil
35 grams of coconut flakes
1 teaspoon vanilla extract

Coconut chocolates

Preheat the oven to 180 degrees
Let the cashew nuts soak for 30 minutes.
Put the oat flakes with coconut grater, coconut blossom sugar and melted coconut oil in the blender and mix. This must be a mixture that you can press a little, add some water or extra coconut oil if necessary.
Divide this over the (mini) muffin shapes and pressure. Bake them in the oven for 10 minutes and let cool.
Drain the cashew nuts and together with all other ingredients (coconut grater, coconut milk, coconut blossom sugar, lemon juice and vanilla extract in the food processor and grind. Finely. Spoon this mixture on top of the bottom of oat flakes and put in the freezer.
Garnish with fresh fruit and coconut grater and let them thaw before serving them.

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