in my world dessert most frequently comes in the form of chocolate.
but last night for some reason I was craving something light and lemon-y, which was very convenient for clinton since lemon desserts are his FAVOURITE.
so i set out for some inspiration and came across the blackberry lemon cream tartlets in Amy Chaplin's at home in my whole food kitchen book.
lemon + coconut tarts with a cream-y centre. perfect.
since I didn't have any little tart cups, i decided to make this into a cake using my 6 inch spring form pan. and even though I liked Amy's only mildly sweet recipe, i needed to make a few adaptations that better suited my style. first, since i wasn't making tarts, i adjusted the quantity of each ingredient by approximately 1/2 to 2/3. since i have become pretty brave in the kitchen, and i knew how the ingredients worked together in this recipe, i was fairly arbitrary about the adjustments. if you compare my recipe to amy's you will probably notice some very random differences. next, i decided to use gluten free oats instead of spelt flour - since spelt flour isn't actually gluten free i don't keep it in my kitchen and didn't have it on hand. finally, i switched out the agar flakes for grassed gelatin**. since i'm not very familiar with agar, i was much more eager to use gelatin, which also helped to give the cake a mousse texture that felt light and airy rather than thick and creamy.
this one already earned the clinton seal of approval so i think you'll like it!
- 3/4 cup coconut, lightly toasted
- 3/4 cup rolled oats
- 1.5 tbsp brown rice flour
- 1/4 tsp sea salt
- generous 1/8 cup coconut oil
- generous 1/8 cup maple syrup
- 1/2 tsp powdered vanilla
Add half of the coconut to your dry vitamix with the oats, blend on high until it turns into a flour. Add to a bowl with the rice flour and sea salt, stir to combine.
Pour the melted coconut oil, maple syrup + vanilla over top. Mash with a fork until it's coated.
Press into a 6 inch spring form pan, poke fork holes and bake at 350 degrees for 14 minutes. Allow to cool completely.
LEMON COCONUT MOUSSE-CREAM
- 1/2 cup raw cashews
- 1 + 3/4 cup coconut milk
- generous 1/8 cup shredded coocnut
- pinch sea salt
- 1 tbsp of grass fed gelatin + 3 tbsp of hot water
- generous 1/8 cup maple syrup
- juice of half a lemon
- zest of one whole lemon
To your vitamix, add the cashews, coconut milk, coconut and salt. Blend on high until very smooth and thick. Meanwhile, combine the hot water with the grass fed gelatin and stir until dissolved. Add the cashew cream + the dissolved gelatin to a saucepan with the maple syrup. Put the saucepan on high and whisk frequently for about 5 minutes.
Transfer back to the vitamix, add the lemon. Blend on high, then add the lemon zest and pulse to combine.
Allow the mixture to return to room temperature.
HONEY'ED COCONUT FLAKES:
Toast a handful of large coconut flakes on a pan until lightly toasted. Add a tbsp of honey to the pan and stir the coconut with the honey until it's fully coated. Place on parchment paper in the freezer to firm.
HONEY + COCONUT OIL DRIZZLE:
Melt 1/2 tbsp coconut oil and 1/2 tbsp honey in the microwave. Add a tsp of freshly squeezed lemon juice and a sprinkle of lemon zest. Mix vigorously. Place in the freezer for 20 minutes until thickened.
Pour the room temperature mousse over the crust and place in the fridge until firm - about 20 minutes. Add the coconut flakes to the top of the cake, drizzle the drizzle over top. Top with more lemon zest.
Remove the springform pan and slice.
**Note: I use the Great Lakes Beef Gelatin in this recipe. If can not get your hands on the product, which is difficult to find in Canada, you could likely use regular gelatin from the grocery store. Keep in mind that regular gelatin does not have the same health benefits as the great lakes brand and might contain some weird stuff, you can read more about that here.