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Tuesday, Nov 25th

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Chocolate, Coconut and Almond Kisses

Mona Farrugia waxes lyrical about these brilliant squares of moreish flavour. The Writer eschews the wax and just steals some.

 
Chocolate, Coconut and Almond Kisses

Information

Main Ingredient Almond
Preparation Time Up to 15 mins: Quick
Cooking Time 30 mins
Course Cake
Recipe Serves 16
Recipe Type VegetarianLow-carbCakeNo WheatGluten Free
These 'kisses' are not kisses at all. They're slurps. I have just finished baking a tray and we have already eaten half of them. That can't be good.

Well actually it is. They don't contain flour. There is no butter, keeping the low-fat disciples happy. There is no gluten. There is no anything but happy, joyful flavour.

I have been experimenting with coconut for quite a while now. We were in the Maldives in summer and there, like in India and Sri Lanka, they use the real thing. Here in Malta real coconuts are too expensive to just grate and use like that, so we resort to the bland stuff, mostly packed with sugar. I have managed to find unsweetened and they really worked in this recipe.

The kisses may not be French but you'll certainly want more of them when you've tried them.
Method

You need:

400g ground almonds

75g dessicated coconut (unsweetened)

75g coconut flakes (unsweetened)

1 teaspoon salt

1 teaspoon baking powder

6 allspice berries, ground, or 1 and a half teaspoon ground allspice

2 teaspoons grated nutmeg (grate fresh)

10 cloves, ground roughly

50g prunes or dates, chopped into small pieces

50g slivered almonds,

1/2 cup olive oil

1 cup agave nectar

6 eggs

 

1 1/2 tablespoon vanilla essence

1 tablespoon coconut essence

 

1 miniature bottle of coconut liqueur

200g of dark chocolate, melted over a bain mairie

 

How:

Preheat the oven to 190C

Mix the wet ingredients (from the oil to the essences) in a blender or food processor.

Mix all the dry ingredients in a large bowl.

Pour into a 23cm square tin (I use these fantastic silicone ones from Divertimenti: they're the best thing ever) and bake for 30 minutes.

Once ready and a toothpick comes out clean, turn over onto a plate, pour a miniature bottle of coconute liquer into the bottom, let it soak, then turn back over onto a wire rack to cool.

Pour the melted dark chocolate on top.

Flick some dessicated coconut on top of the chocolate.

There you go: divine, alcoholic, chocaholic and low-carb!

 

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