paleo recipes

Paleo Raw Chocolate & Walnut Fudge Brownies

Raw Paleo Brownies  Raw Paleo Brownies

So I am a huge fan of really fudgy walnut filled brownies but I am also a huge fan of raw desserts. This recipe is a match made in heaven. This is your go-to on a rainy day, or maybe when you are PMS raging the house down… or maybe you just feel like you need a cuddle… or maybe you just feel a little naughty?! Who cares, these raw brownies will solve any of life’s little problems!

All you need for this is a bunch of ingredients and a decent food processor – it was meant to be, c’mon!

I know medjool dates can be a little pricey but do not sub for regular dates, the result will not be a nice fudgy brownie but rather a more crumbly one! You may however replace the cacao for cocoa but as you all know you will lose out nutritionally!

These raw brownies can be stored frozen for up to 6 weeks but I seriously doubt that any of you will have the will power to do so, so just store these bad boys in an airtight container in the fridge to keep them nice and firm. Don’t worry though these can be served at room temperature however I found these were most enjoyable when left out of the fridge for 10 minutes before serving!

Makes: 6-8 medium squares

Preparation Time: 10 minutes

Setting Time: 1 hour

Ingredients:

1 cup pitted medjool dates packed
1 cup pecans (preferably activated)
3/4 cup cacao powder
1/4 cup coconut oil
2 tbsp raw almond butter
1 tbsp coconut cream
1 tbsp maple syrup
1/8 tsp Himalayan pink salt
1/2 cup walnuts (preferably activated)

Method:

  1. Combine all of your ingredients except for the walnuts into the bowl of your food processor. Pulse a few times before processing until the mixture forms a smooth ball. Be sure to scrape down the sides frequently using a spatula to ensure that the ingredients mix process thoroughly.
  2. Pulse in your 1/2 cup of walnuts until you get a nice mix of walnut chunks.
  3. Grease and line a a suitable sized dish with greaseproof paper (I used a 19cm x 14cm 0.8L capacity Pyrex dish) be sure to leave enough excess so that you can lift the brownies out.
  4. Drop in your brownie mixture and be sure to press down firmly until evenly distributed.
  5. Place into the freezer for 1 hour until set.
  6. Remove from the freezer and use a knife or spatula to ease out the sides before tipping out the brownies. Cut the brownies into your desired size and then EAT!

Raw Paleo BrowniesRaw Paleo BrowniesRaw Paleo BrowniesRaw Paleo Brownies

Raw Paleo Carrot Cake Squares

Raw Paleo Carrot Cake SquaresRaw Paleo Carrot Cake Squares

I have always been both heavily obsessed, and inspired by DAMY & Clean Eating With a Dirty Mind both pages literally make me lick the screen – no joke!!! Those two blogs will just blow your mind with the amazingly naughty yet delicious creations that they come up with. Before I had Anya I used to love making raw desserts – especially raw cheesecakes and I guess I wanted to perfect my own raw & Vegan dessert. I guess that’s why I came up with this gorgeous raw carrot cake.

This recipe calls for some rather juicy and succulent dried pineapple to be used in the base instead of just plain old medjool dates, and as much as I love medjool dates I do feel that they can end up overpowering the taste of most recipes rather than complimenting the overall flavours. The whole cake is packed full of flavour and juiciness – even the frosting stays solid enough to not melt off unlike most cashew cream cheese frostings I have tried out before. In fact I actually think that this is better than regular baked carrot cake!

This raw carrot cake is a total doddle to make, you actually can’t go wrong; all you need is a food processor, a small brownie tin (I used an 8.5″ x 6.5″ tin), some clean hands and maybe a little taste tester to help along the way. This recipe will also require you to soak your raisins in some orange juice and also your cashew nuts in a bowl of water (for the frosting) overnight. It is best to do the same with your pecans and walnuts too but they will need dehydrating before use which can be done by transferring onto a large baking tray and cooking in the oven on the lowest heat until sufficiently dry enough. The choice is yours!

Yields: Roughly 6-8 squares

Preparation Time: 15 minutes

Setting Time: 1 hour

Ingredients:

For the base:

1.5 carrots (peeled & chopped)
1 cup dried pineapple
1/2 (packed) cup pitted medjool dates
1/2 cup dessicated coconut
1 tbsp coconut oil
3 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp Himalayan pink salt
3/4 cup pecans (activated)
3/4 cup walnuts (activated)
Juice 1/2 orange
1/3 cup raisins
1/2 carrot (peeled & finely shredded)

For the faux cream cheese frosting:

1.5 cups cashews (soaked overnight)
Juice 1 lemon
1/4 cup maple syrup
1/4 cup coconut cream (solid part of a chilled can of coconut milk)
1/8 coconut oil
1/8 cup cacao butter (melted)
1/4 tsp vanilla powder (optional)

Optional toppings:

1/4 cup walnuts (crushed)
1/4  carrot (spiralized/shredded)

Method:

  1. The night before making place a can of coconut milk into the fridge and leave your raisins to soak in the orange juice overnight in an airtight container, be sure to store them in the fridge until needed. You will also need to soak your cashews in a bowl of water with 1 heaped tsp of Himalayan pink salt. Make sure that you cover them with enough water so that there is about an inch of water above the nuts. Cover with cling film and leave in a cool dry place overnight. In the morning drain and rinse your cashews thoroughly. Set aside until later.
  2. In the bowl of your food processor add all of the ingredients for your base except for your pecans, walnuts, and orange juice soaked raisins. Pulse the ingredients a few times before processing until smooth. Be sure to scrape down the sides frequently with a spatula to ensure that everything gets processed thoroughly.
  3. Add in the nuts and pulse until some of the nuts have processed smoothly and the rest have left small chunks.
  4. Stir in your orange juice soaked raisins and shredded carrot.
  5. Line a brownie or small cake tin (I used an 8.5″ x 6.5″ tin) with some greaseproof paper and transfer the mixture in. Using your hands ‘knuckle in’ the mixture until nice and even. Place into the freezer whilst you prepare your faux cream cheese frosting.
  6. Clean the bowl of your food processor and add in all of your ingredients for your frosting. Pulse a few times before processing and process until completely smooth. Make sure to scrape down the sides frequently in order keep your mix really smooth!
  7. Remove the base from the freezer and pour over your cream cheese frosting. Using a spatula spread out the frosting evenly. Sprinkle over your crushed walnuts and place the tin into the freezer, leaving to set for around an hour.
  8. Remove the tin from the freezer when set and carefully lever out the sides of the carrot cake using a large sharp knife. Cut into 6-8 large squares.
  9. Top each square with a small amount of spiralized/shredded carrot and tuck in!!!

Raw Paleo Carrot Cake SquaresRaw Paleo Carrot Cake SquaresRaw Paleo Carrot Cake SquaresRaw Paleo Carrot Cake Squares

Paleo Black Sesame Banana Bread

Paleo Black Sesame Banana Bread Paleo Black Sesame Banana Bread

Nothing like a good old bit of Banana Bread right?! Wrong! You mean nothing like a good old bit of Georgie’s Banana Bread! I am not even ashamed to say that I have eaten half of this loaf already and that there is only a small slither of it left (in a good hiding place).

The kids and my significant other told me that this is even better than Banana Bread, that it is just too good to be true – I agree with them. This is perfection in a loaf. It is light and fluffy yet moist, it springs back when you give it a little poke and it’s flavours are intense but not over powering. This my friends is some rather sophisticated Banana Bread you got going on here.

Although I have stated that you will need a food processor you could make this by hand the traditional way but it won’t come out as smooth. You will also require a 9″ x 5″ loaf tin. If at anytime you find that the top of the loaf is browning too quickly cover the tin loosely with tin foil, shiny side facing upward, this will prevent it from burning.

The best part is that this is both gluten and nut free! This is one of my first bits of Paleo nut free baking and boy has it paid off. Just divine! It is great served with a cup of coffee or even a matcha latte!

Makes: 1 small loaf (10-12 slices)

Preparation Time: 5-10 minutes

Cooking Time: 30-40 minutes

Ingredients:

For the banana bread:

2 medium ripe bananas
2 eggs
100g raw unsalted grass-fed butter (or coconut oil)
100g coconut sugar
75g Sukrin Sesame Flour
75g tapioca flour
1/4 cup black sesame seeds
1 tbsp baking powder
1/4 tsp bicarbonate of soda

For the sugar ‘crust’:

2 tbsp coconut sugar
1 tbsp raw honey (melted)
1 tsp black sesame seeds

Method:

  1. Start by pre-heating your oven to 180C/Gas Mark 4.
  2. Line a 9″ x 5″ loaf tin with baking parchment and grease. Set aside until needed.
  3. Combine all of the ingredients for the banana bread into the bowl of your food processor and process until smooth. This will take no longer than 5 minutes.
  4. Transfer into the lined loaf tin and place into the oven. Cook the loaf until it is hot in the middle but a toothpick does not come out clean. You want your loaf to be on the verge of being ready.
  5. Remove the loaf from the oven and pour over and spread your sugar crust mix.
  6. Return the loaf to the oven until fully cooked – this time your toothpick should come out clean and hot to the touch.
  7. Remove the loaf from the oven and leave to cool for 5 minutes before carefully turning out and leaving to cool completely on a wire rack.

Paleo Black Sesame Banana Bread Paleo Black Sesame Banana Bread

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Paleo Spicy Cumin, Ginger, Lime & Roasted Queen Squash Soup

Paleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash SoupPaleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash Soup

I have had a Queen squash staring me in the face all week and I couldn’t decide what to do with it – that was until the weather became horrid which naturally led to me craving soup!

It is very rare these days that I get to indulge in a little bit of spice with my food, I mean real wholesome spice! You know, the kind that makes your nose run and your heart pump like a lion. As the baby was having her nap I thought I could sneak my lunch in before she woke up and so I got to work.

This soup is creamy, spicy, has a little tang and a whole lot of flavour, and what I like the most about it is the fact that I do not have to use any stock – I am actually a very lazy cook, I can’t be bothered with stock and if I were going to bother I would be making it from scratch, and I only use vegetable stock – I hate literally any meat stock.

This recipe will require you to roast your squash and some garlic first but it is pretty effortless. You will also need a food processor or immersion blender!

If you’re a bit shy on the spice you might want to use half the amount of chilli as it is at the higher end of ‘medium’. Anyway enough of my blabbing, get to work on this perfect Winter warmer!!!

Serves: 4-6 people

Preparation Time: 15-20 minutes

Cooking Time: 1 hr 05 minutes

Ingredients:

For the soup:

1 queen squash
4 cloves garlic
4 tbsp good quality olive oil
5 shallots (peeled & roughly chopped)
1 red chilli (diced)
2″ root ginger (peeled & sliced)
4 tbsp raw grass-fed butter (can be substituted with 2 tbsp coconut manna 2 tbsp coconut oil)
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground paprika
1 tsp ground turmeric
1 tsp Himalayan pink salt
500ml water
250ml nut or diluted coconut milk
Zest of 1 lime
Juice of 1 lime
A generous handful of fresh coriander

For the garnish:

A few sprigs of fresh coriander
Cracked black peppercorns
Oil of your choice

Method:

  1. Firstly you will need to roast your squash. Pre-heat your oven to 190C/Gas Mark 5.
  2. To prepare your squash, wash it thoroughly and cut in half. Scoop out all of the seeds with a spoon and then cut each half once more so that you have quarters.
  3. Place your squash quarters onto a baking tray and pour 1 tbsp of olive oil onto each quarter. Brush the oil evenly all over the bottom, top and sides of the squash.
  4. Using the back of a knife carefully bash your cloves of garlic to loosen everything up and get the flavours going. Do not remove the skin! Place the garlic on top of each squash segment and lightly brush a little oil on top.
  5. Place into the oven for 30-45 minutes until soft all the way through and slightly browned/caramelised around the edges. Remove from the oven and leave to cool.
  6. Once cool enough to handle peel away the skin and cut the squash into cubes and set aside until needed later.
  7. Now start prepping your shallots, chilli and ginger. In a large, heavy bottomed pan melt 2 tbsp of your butter until frothy and add your shallots, chilli and ginger. Now peel your roasted garlic cloves and add to the pan. Cook on a low heat for 5 minutes, stirring frequently.
  8. Add your cubed squash, spices and Himalayan pink salt and stir. Cook for around 10 minutes on a low heat until lightly caramelised.
  9. Now pour in your water, nut milk and lime zest. Leave to simmer until almost all of the liquid has reduced. Remove from the head and pour into a food processor.
  10. Add your remaining butter and lime juice and process until smooth. You may have to do this in batches depending upon the size of your food processor!
  11. Add your handful of fresh coriander (stalks and all) and pulse in until lightly chopped.
  12. Serve immediately, drizzle with an oil of your choice and garnish, or reheat when ready to eat! You can store this in an airtight container in the fridge for a few days or alternatively freeze and use within one month.

Paleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash SoupPaleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash SoupPaleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash SoupPaleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash Soup

Paleo Salted Chocolate Orange Super Fudge

Paleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super Fudge

Alright I will own up to this now – I am a super Himalayan pink salt fan. In fact I don’t think people eat enough salt, well at least the good stuff! Himalayan pink salt contains over 80 minerals and trace elements that all aid in getting your electrolyte balance regulated, lowers your blood pressure, improves your skin and even aids against muscle cramps.  I drink a glass of water with 1/2 teaspoon dissolved into it first thing in the morning (according to Dave Asprey this is great for adrenal fatigue). This concoction is also known as ‘sole’.

I love salted sweet things; salmiakki, salted caramel, you name it and I will probably eat it! So I guess this is what got me onto making this beautiful tasting fudge. I also love chocolate orange fudge too I thought why not give a go at salting it?! If this sounds a little too weird for your tastebuds then by all means feel free not to salt it but I think you will be missing out on a bit of a treat, and of course some of the great health benefits Himalayan pink salt totes – yes this is what I said to myself in my head whilst munching through half of the block, naturally.

The best thing about this is that it is super fast to make and the setting time is fairly minimal too. You don’t have to muck about making any condensed milk and all of your sugar comes from the medjool dates that you will use. If you are vegan I have placed in some substitutions for the raw grass-fed butter, but of course you will lose that traditional buttery fudge taste and end up with a slightly more coconutty one but I don’t think this is a bad thing and all, and you will probably find that it feels like an even cleaner treat doing so.

I used raw cacao solids instead of powder as I always prefer the texture – don’t forget that raw chocolate has a whole host of health benefits; from improving digestion to enhancing the libido (wit woo – insert your best winky emoji here people). It also aids cardiovascular function, neutralises free radicals due it its high antioxidant content, and contains a variety of vitamins and minerals.  So that is why I have called it a ‘Super Fudge’, not just because it is too darn tasty (although it really is).

So by eating this yes you may be indulging in a sugary treat but it contains a healthy dosage of good fats, antioxidants and vitamins and minerals! What could be better?!

Yields: 16 large blocks

Preparation Time: 10 minutes (plus 1 hour setting)

Cooking Time: 10 minutes

Ingredients:

180g cacao solids
100g raw grass-fed butter (or sub for 25g coconut oil & 75g coconut manna)
1 cup coconut milk
1/4 cup plus 1/2 tbsp coconut flour
2 tbsp lucuma (optional)
1 tbsp orange extract
1/2 tsp Himalayan pink salt
13 medjool dates (pitted)

Method:

  1. Start by breaking down your cacao solids, you ca do this using a grating attachment with your food processor or just simply place in a ziplock back, push all of the air out, cover with a tea towel and go to town on it with a rolling pin – I mean really give it a solid beating, don’t be shy!
  2. Once your cacao is prepped, place into a medium sized heat proof bowl, with the butter, & coconut milk. Place over a bain marie on a low heat until full melted. Be sure to give this a stir every now and then too. You could melt this all in a saucepan but I feel that you are more likely to damage the beneficial properties of your raw cacao, so the choice is yours!
  3. Once melted remove from the heat and leave to cool until it is easy to handle. Pour into your food processor with the rest of your ingredients and pulse a few times before leaving to process for a good 5 minutes. Be sure to remove the lid and scrape down the sides every now and then.
  4. Grease and line a suitable sized dish with greaseproof paper (I used a 19cm x 14cm 0.8L capacity Pyrex dish) be sure to leave enough excess so that you can lift the fudge out. Pour in your fudge mix and smooth out using a spatula or palette knife. Leave to cool for 15 minutes.
  5. Place into your refrigerator for 45 minutes until fully set. Remove the fudge by carefully lifting the sides of the greaseproof paper, you may want to even gently pry and the sides of the dish using a palette knife.
  6. Once removed cut into large blocks, I cut them 6 cubes by 3 but just cut them to your preferred size!
  7. Store in an airtight container in the fridge and consume within 1 week of making!

Paleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super Fudge

Paleo Salted Caramel Hot Chocolate

Paleo Salted Caramel Hot ChocolatePaleo Salted Caramel Hot Chocolate

Do you ever crave those super syrupy and junk loaded beverages from your favourite high street coffee shops? I know I sure do! So much so that I just had to figure out a solution to this sticky little problem. I often find that I want something simple to make and that doesn’t involve indulging in any real syrup, yes even Paleo syrup. Having said that though this is amazing served with a little drizzle of my Orange Salted Caramel from my Tangerine Dream Truffle Tart.

So by now I am sure that you have all heard of Bulletproof Coffee, it is a genius creation and I have one every morning for my breakfast. In fact I cannot drink a hot drink anymore without adding in some coconut oil and grass-fed butter – it just gives me that brilliant boost that I need to get through the day but also combats depression and improves my sleep. I wanted to apply the same principle to my salted caramel hot chocolate and I really believe that this is what gives it that genuine buttery caramel flavour. If you are Vegan don’t worry you can easily sub the butter for coconut or MCT oil and it will still taste of salted caramel as I have added in a little lucuma powder too for good measure.

What I will say though is that it may be best to consume this in the evening after your dinner as a dessert as it is quite high in carbohydrates and could easily make you crash out and tired – yes even though it is loaded full of good fats! I think this is my new bedtime bevvy!

The ingredients in this are fairly minimal but the recipe does call for a decent food processor, or even better something like a Nutribullet.

I can assure you that there is nothing out there like this right now that is as creamy and delicious! So why not go give it a whirl?!

Makes: 1 large cup or 2 small cups

Preparation Time: 2 minutes

Ingredients:

3 medjool dates (pitted)
1 tbsp coconut oil (or MCT oil)
1 tbsp raw grass-fed butter (can sub for coconut oil)
2 tsp cacao powder
1.5 tsp lucuma powder
1/4 tsp Himalayan pink salt
1/4 tsp vanilla powder
1/3 cup nut milk (or diluted coconut milk 50:50)
1 cup freshly boiled water

Method:

  1. In your blender add all of the ingredients except for your nut milk and hot water. Blend into a smooth paste.
  2. Add your 1/3 cup of nut milk of your choice and blend thoroughly.
  3. Finally add 1/3 of a cup of your hot water and blend. Repeat this process until all of the water has been used and the hot chocolate is nice and frothy. Pour and serve into your favourite mug! You may want to add a tablespoon of coconut cream and a drizzle of some of my Paleo Orange Salted Caramel I mentioned before!

Paleo Salted Caramel Hot ChocolatePaleo Salted Caramel Hot Chocolate

Paleo Tangerine Dream Truffle Tart

Paleo Tangerine Dream Truffle Tart

Paleo Tangerine Dream Truffle Tart

So wowee!!! This Paleo, gluten & grain free dessert is extra special! It is constructed of 5 different layers that each compliment each other well – yes 5 whole layers of yumminess; a chocolate macadamia crust, a deceadent & smooth chocolate orange truffle, tangerine salted caramel, vanilla whipped coconut cream & a fresh tangerine sauce.

This dessert is perfect for Valentine’s Day (hint hint fellas) and is the perfect finisher to a big meal, dinner party or even Birthday. A small slice goes a long way and will quash your sugary chocolate cravings, but be warned even though this is classed as a clean treat it does have a high sugar content and so is best consumed in the evening otherwise you will likely have a bit of a sugar crash!

Now the great thing about this dessert is that you don’t need to construct every layer – you can get away with making just the truffle and salted caramel and it will seem more than luxurious. The crust adds a beautiful crunch to the dessert but it certainly isn’t needed so I will leave you to make a choice as to how you want to make this beauty.

This recipe requires you to chill a can of coconut milk (stored upright) in the refridgerator in order to make your whipped coconut cream. This is to allow the creamy solids to separate from the liquid so that your cream will hold it’s form. If you want to you can freeze the tart however I would recommend to only freeze the first 3 layers and then use the other 2 fresh but the whole thing can be frozen if needed. It will take around 6 hours to defrost in the fridge so bare that in mind! The tart will keep refridgerated in an airtight container for upto 1 week.

Anyways I hope that you guys enjoy this as much as I and my family did!

Makes: 8-10 slices

Preparation Time: 40 minutes (plus upto 1 hour chilling time)

Cooking Time: 25 minutes

Ingredients:

For the chocolate base:

100g macadamia nuts
50g 90% chocolate
1/2 cup Sukrin almond flour
2 tbsp coconut sugar
1 tbsp cacao powder
1/4 tsp vanilla powder
1/4 tsp Himalayan pink salt

For the chocolate orange truffle filling:

100g 90% chocolate
50g raw grass-fed butter
1/2 cup coconut milk
1 tbsp raw honey
1 tbsp orange extract
1/4 tsp vanilla powder
Pinch Himalayan pink salt

For the tangerine salted caramel:

75g raw grass-fed butter
3/4 cup coconut sugar
Juice & zest 1 clementine
1/3 cup plus 1 tbsp coconut milk
1 tsp orange extract
1/2 tsp Himalayan pink salt
1/4 tsp vanilla powder

For the coconut whipped cream:

1 tin of coconut milk (chilled overnight)
1/2 tbsp raw honey
1/4 tsp vanilla powder

For the tangerine sauce:

1/2 cup water
1.5 tbsp raw honey
1/4 tsp xanthan gum (can be subbed with 1 tsp tapioca flour dissolved in 2 tsp water)
1/4 tsp vitamin C (optional but helps with the fresh taste)
1 tangerine

Method:

  1. Firstly place your can of coconut milk inside the fridge the night before preparing your tart.
  2. Create your tart crust by combining all of your ingredients for the crust into a food processor and process until it forms a smooth paste like dough.
  3. Lightly grease a 9″ fluted edge loose based pie tin. Pour in your tart crust dough and knuckle in the dough from the centre of the tin outwards and upwards until you form a nice even crust. Chill the crust in the freezer for 20 minutes.
  4. Prepare your chocolate orange truffle by combining all ingredients for your truffle into a heatproof mixing bowl. Place over a bain-marie on a medium heat. Stir frequently until all of the ingredients have melted and the mix becomes glossy and thick. You can make this in a pan but I find that the results are a lot smoother and you run less risk of burning or curdling the mixture using the bain-marie method.
  5. Once the truffle mix is ready remove your base from the freezer, pour in the truffle and smooth around evenly with a spatula. Return to the freezer for around 20 minutes.
  6. Whilst your tart is chilling prepare your tangerine salted caramel by combining all of the ingredients except for the orange extract, salt and vanilla powder into a small heavy based saucepan, give a good stir and place on to a low heat. Bring the mixture to the boil and whisk frequently.
  7. Once the caramel begins boiling leave on until it the mixture begins to reduce into a caramel like consistency. This will take around 5 minutes. Keep whisking frequently to prevent the sugars from burning.
  8. Remove from the heat and whisk in the remaining orange extract, salt and vanilla powder. Set aside and leave to cool for 10 minutes.
  9. Remove your tart from the freezer and pour over your caramel, be sure to give it a good even spread with a spatula and return to the freezer to chill.
  10. Now it is time to make your whipped vanilla coconut cream. Remove the can of coconut milk from the fridge and scoop out as much of the solid coconut cream as possible. Place into a mixing bowl along with the rest of the ingredients and whisk using an electric hand whisk until thick firm peaks can be formed. To check if it is ready you should be able to tip the bowl upside down and it won’t move. It takes about 5 minutes of consistent whisking to get to that stage. Cover and place into the fridge until needed later.
  11. To prepare the tangerine sauce combine all of the ingredients except for the tangerine into a small pan and whisk until evenly distributed. Pllace onto a low heat and bring to the boil until the mixture has thickened. This will take roughly 5 minutes. Be sure to whisk frequently to prevent lumps! Set aside and leave to cool for a couple of minutes.
  12. Next peel your tangerine and blend until the consistency of a smoothie. Pour in the mixture from the pan and blend until smooth. Place into the fridge to chill for 10 minutes.
  13. Your tart can be stored in the freezer for a couple of weeks and will defrost fully in around 6 hours. So if you are freezing be sure to defrost before decorating with the other 2 layers.
  14. To decorate remove the chilled tart and pour out the coconut cream being sure to spread with a spatula until nice and even.
  15. Next drizzle over your fresh chilled orange sauce et voila you have now made your special treat! Feel free to dive in and eat it all or share with a friend or loved one!

Paleo Tangerine Dream Truffle TartPaleo Tangerine Dream Truffle TartPaleo Tangerine Dream Truffle TartPaleo Tangerine Dream Truffle Tart

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