Coconut Lime Cuptarts

Lime and coconut are one of those great combinations that just scream ‘summer’! I had a couple of limes needing using and a carton of organic coconut milk made from the pulp and juice of green coconuts, which I thought would complement the zing of the lime. It was a bit of an experiment, which luckily turned out perfectly first time. The result is basically a hybrid cupcake / tart – so cuptarts sums them up nicely. Love that word!

Base:
1 cup walnuts
1 cup desiccated coconut
½ cup stoned dates
Tiny pinch Celtic sea salt or Himalayan crystal salt

Filling:
1 cup desiccated coconut
¼ cup lime juice (2 limes)
½ cup coconut milk
2 dessertspoons lecithin
5 dessertspoons liquid coconut oil
2 dessertspoons raw agave
2 tsp vanilla extract

Add the ingredients for the base to the food processor and process until crumbly (be careful not to overprocess the walnuts). Transfer to a bowl and refrigerate. Then add all the filling ingredients to the food processor and blend until evenly mixed. Transfer to a separate bowl and place in fridge for a couple of hours to thicken. To assemble the cuptarts, firmly press the base mixture into the bottom of each silicone muffin mould and around the edges, creating a well in the centre. Spoon a generous amount of lime and coconut filling into each cuptart and decorate with shredded coconut.

Mulberry Musings

I absolutely adore sun-dried white mulberries to the point that I’d happily sell my soul for a huge bag of them! They’re expensive little honey-flavoured berries, but packed full of nutrients and so delicious they’re worth every darn penny. I treated myself to a packet recently and concocted the cookies below on a wet afternoon last week when I really should have been doing something more useful… like work!

Here’s my recipe for Magical Mulberry Cookies, which taste like a gloriously sweet, chewy trail bar:

¼ cup cashews
½ cup pecans
1 cup dried white mulberries
¼ cup desiccated coconut
3 tbsp goji berries
2 dessertspoons raw agave nectar
Tiny pinch Celtic sea salt or Himalayan crystal salt

Process the cashews and pecans into small pieces in the food processor. Then add remaining ingredients and process until the mixture begins sticking together. Press into a silicone mould and leave in the fridge for a couple of hours to firm up.



The Chocolate Orange Mulberry Cookies were the result of a little further experimentation. They’re insanely good, in a chocolate orange kinda way!

1 cup dried white mulberries
2 generously heaped dessertspoons raw almond butter
¼ cup cacao nibs
1 dessertspoon raw cacao powder
1 tsp orange extract (or a few drops orange essential oil)
Tiny pinch Celtic sea salt or Himalayan crystal salt

Process the cacao nibs and mulberries into small pieces in the food processor. Then add remaining ingredients and process until the mixture begins sticking together. Press into a silicone mould and leave in the fridge for a couple of hours to firm up.