Monday, November 25, 2013

Spring Races Theme: Week One & Two

It's Week Three of the Sweeter Life Club Festive Bake-Off which means a new theme. For the next two weeks, submit your sugar free recipes which best represent Summer Colours.

A winner will be chosen each week (two winners for each theme - six winners in total), and at the conclusion of the competition, the three best recipes winning some grand prizes.

I was lucky enough to be crowned the Week Two winner, so I thought I would share with you the recipe for these Vegan Chocolate Spoons with Loquat Jam & Dried Jalapeno.



Bitter, sweet and spicy, these dainty desserts add a little sophistication to any event. 


Ingredients

For the chocolate:

1 Tbsp Melted Coconut Oil
2 Tbsp Cacao Powder
2 tsp Norbu

For the jam: 

10 Peeled and Pitted Loquats
Splash of Water
2 tsp Norbu

For the dried jalapeno:

1 Jalapeno


Directions

Add the jam ingredients to a saucepan and bring to a boil, reducing to a simmer for the loquats to soften and break down.
Cook the jam down until most of the liquid has evaporated.
Place the jam in the fridge overnight to set. 

Use a julienne peeler to peel off strands of the jalapeno skin. 
Leave out on the kitchen bench overnight to dry out.

Mix the chocolate ingredients together until well combined - removing any lumps of cocoa and ensuring the Norbu has dissolved.
Pour the chocolate into the spoon silicone mould and refrigerate for 1-2 hours or until set.

When ready to serve, remove the chocolate spoons from the mould and place on your serving plate.
Transfer the loquat jam into a piping bag and pipe a dollop onto the end of each chocolate spoon, then decorate with the dried jalapeno and serve. 

Makes 4 serves




Macros per serve

80 calories
1.5g protein
4.2g fat
9.5g carbs
4g sugar
2.5g fibre




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