- 160g Dried, pitted dates
- 240g Water
- 160g Lindt DESSERT 70% Cocoa
- 50g Lindt DESSERT Premium Dark
- Little Vanilla bean paste
- Little Cognac
- 15g Butter
Coconut for Rolling
- 140g Shredded coconut
- 60g Sugar syrup
- Little Turmeric
1. A day in advance for the Truffle place the dates and water into a saucepan and bring to the boil.
2. Take off the heat and add the chocolate, vanilla and Cognac if using.
3. Blend until smooth using a stick blender. Add the butter and continue mixing to create smooth ganache.
4. Strain through a sieve into a bowl, cover with clingfilm to avoid a skin from forming and allow to set overnight at room temperature.
5. For the coconut for rolling dampen the coconut with some sugar syrup and mix in the Turmeric. Place on a baking paper lined tray and toast in a medium heat oven for 15 minutes or until just lightly coloured.
6. Form lindor sized Truffles of the ganache.
7. Roll in cooled coconut and serve.
8. Maitre Tip: Serve these freshly rolled in coconut to ensure the coconut stays crisp.
A creamy, coconut milk-based ice cream inspired by Golden Milk! Ground turmeric, cinnamon, black pepper, ginger, and cardamom bring plenty of rich, warm flavor to this insanely delicious ice cream.
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
- 2 14-ounce (414 ml) cans full fat coconut milk, (~3 1/2 cups or 840 ml | sub coconut cream for even creamier ice cream!)
- 4 quarter-size slices fresh ginger
- 1/4 cup (60 ml) maple syrup (sub up to half with organic cane sugar), plus more to taste
- Pinch sea salt
- 2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/8th tsp black pepper
- optional: 1/8th tsp cardamom
- 1 tsp pure vanilla extract
- optional: 2 Tbsp (30 ml) olive oil
- optional: 1/4 cup chopped candied ginger
- The day or night before, place your ice cream churning bowl in the freezer to properly chill (see notes if you don’t have an ice cream maker). Also, add coconut milk, fresh ginger, maple syrup, sea salt, turmeric, cinnamon, pepper, and cardamom (optional) to a large saucepan and heat over medium heat.
- Bring to a simmer (not a boil), whisking to thoroughly combine ingredients. Then, remove from heat and add vanilla extract. Whisk once more to combine.
- Taste and adjust flavor as needed, adding in more turmeric for intense turmeric flavor, cinnamon for warmth, maple syrup for sweetness, or salt to balance the flavors.
- Transfer mixture (including the whole ginger slices) to a mixing bowl and let cool to room temperature. Then cover and chill in refrigerator overnight, or for at least 4-6 hours.
- The following day, use a spoon (or strainer) to remove the ginger. At this time you can also add olive oil for extra creaminess by whisking in thoroughly to combine (optional).
- Add to ice cream maker and churn according to manufacturer’s instructions – about 20-30 minutes. It should look like soft serve.
- While it’s churning, chop up your candied ginger (optional). In the last few minutes of churning, add in the ginger to incorporate.
- Once churned, transfer the ice cream to a large freezer-safe container (such as a parchment-lined loaf pan) and use a spoon to smooth the top.
- Cover securely and freeze for at least 4-6 hours or until firm. Set out for 10 minutes before serving to soften, and use a hot ice cream scoop (warmed in hot water) to ease scooping.
- Will keep in the freezer for up to 10 days or more, though best within the first 7 days. Enjoy this as a lighter dessert with some serious health benefits!
*Recipe adapted from my Vanilla Bean Coconut Ice Cream, and inspired by/loosely adapted from Nutrition Stripped.
*If you don’t have an ice cream maker, you can add the chilled mixture to a freezer safe container and place in the freezer. Remove from freezer every 1-2 hours and stir vigorously to incorporate air. This won’t make it as light and airy as an ice cream maker, but it works in a pinch!
*Nutrition information is a rough estimate for 1 of 6 servings (~1/3 cup), calculated without candied ginger or olive oil.
Serving size: 1/6th of recipe (~1/3 cup)
Fat: 33 g
Saturated fat: 29.3 g
Carbohydrates: 17.4 g
Sugar: 12.8 g
Sodium: 61 mg
Fiber: 3.3 g
Protein: 3.2 g
- 1/2 large sweet potato grated
- 3 eggs, whisked
- 1/3 cup coconut flour
- 1 tablespoon of tapioca flour
- 1 1/2 tsp ground turmeric
- salt and pepper
1. In a glass jug/bowl add all of the ingredients except the sweet potato. Mix well so that you have an even paste, then mix in the sweet potato and leave aside for about 2 mins to let it soak.
2. Add some coconut oil to a pan over a high heat, and add a good tablespoon of the mixture to your heated pan. Press down with a spatula to flatten. Cook on both side until crisp and serve immediately
for the tahini-turmeric dressing
- 60 ml (¼ cup) tahini
- 3½ tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- ¾ tsp ground turmeric
- ¼ tsp cayenne pepper powder
- Freshly ground white pepper
for the salad
- 150 g young turnip greens
- 120 g cucumber, with skin on, thinly sliced
- Half red onion, very thinly sliced
- 250 g halloumi cheese
- A handful of toasted sesame seeds
– for the tahini-turmeric dressing
Add the tahini, lemon juice, olive oil, turmeric, cayenne, a little salt and white pepper in a small bowl and mix well using a wire whisk. Taste and add more salt if needed.
– for the salad
Cut the halloumi into medium-thick slices and lightly oil them on both sides with olive oil. Heat a skillet or non-stick pan on medium heat and add the slices in one layer. Cook them for about 3 minutes on either side until golden.
Rinse well the turnip greens under cold running water, cut off the roots and drain in paper towels. In a large bowl, mix the turnip greens, cucumber and onion. Arrange on a plate and add the halloumi. Drizzle generously with the dressing and finish with the sesame seeds.
Serve immediately with fresh bread.
You can keep the tahini-turmeric dressing in the fridge for a couple of days. It will thicken in the fridge so leave it out on the counter for half an hour before you want to use it.
Also, the dressing may split. It is only natural because it contains tahini, which always splits. Don’t worry about it, just give it a good whisk before using.
- 1 tbsp olive oil
- 1 leek or onion, sliced
- 110g pack chorizo sausage, chopped
- 1 tsp turmeric
- 300g long grain rice
- 1l hot fish or chicken stock
- 200g frozen pea
- 400g frozen seafood mix, defrosted
Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.