Fairtrade Fortnight 2018: From cacao and hazelnut tarts to raspberry lucuma possets

With Fairtrade Fortnight starting on Monday, get ahead on your dessert game with these guiltless Lucy Bee creations

From coconut oil and sugar, to Himalayan salt, the imported ingredients in these recipes are organic, raw, fairtrade and extra virgin (Lucy Bee)

Cacao and hazelnut tart with coconut flour crust

Prep: 40-45 mins
Cook: 25 mins plus refrigeration

Serves 8-10

Allergy Info: gluten free, wheat free, lactose free, dairy free, vegetarian

For the coconut flour pie crust

120ml coconut oil, melted
2 eggs
A pinch of Himalayan salt
2-3 tbsp honey
110g coconut flour

For the cacao and hazelnut filling

100g hazelnuts
1 tbsp coconut oil
4 dates
120ml almond milk  
​40g cacao powder
120g creamed coconut
510ml water

Preheat the oven to 180C/350F/gas mark 4.

For the crust

Add the coconut oil, eggs, Lucy Bee Himalayan Salt and honey to a bowl and mix together with a fork. Sieve the coconut flour into the mixture and stir together until you’re left with a golden, crumbly but moist dough. Roll the dough into a ball then push this down into a 9in pie dish, use a fork to prick the dough all over. Place a sheet of baking paper over the pie crust and add ceramic beads or something equivalent to blind bake for around 10 minutes, then remove the baking sheet and ceramic beads and cook for around 5 minutes, until golden – regularly check to make sure it isn’t burning.

For the cacao and hazelnut filling

Place the hazelnuts, coconut oil, dates, almond milk and cacao powder into a blender and blitz together. Set the chocolate mixture aside.

Blitz together the creamed coconut and water, to make coconut milk. Gently warm this in a saucepan, then add the chocolate mixture and stir until it melts and combines with the coconut milk and makes a thicker, chocolatey mixture. If you’re having difficulty thickening the mixture, try adding a teaspoon of coconut flour to some water, making a paste and add this to the chocolate sauce.

After the chocolate sauce has thickened, sweeten to taste, if required. Push the mixture through a sieve with a wooden spoon so you are left with a smooth chocolate filling. Pour the chocolate mixture over the pie crust and place in the fridge or freezer to solidify. To serve, add some roughly blitzed hazelnuts sprinkled over.

Creamy raspberry lucuma posset with coconut sugar

Prep: 10-15 minutes
Cook: 4 minutes plus overnight refrigeration

Allergy Info: gluten free, wheat free, vegetarian

Serves 2

150g frozen raspberries, defrosted 
1 tsp lucuma powder
200ml double cream
2½ tbsp coconut sugar
1 tsp freshly squeezed lemon juice
2 tbsp crushed pistachios, to garnish
4 frozen raspberries, to garnish

Add the raspberries and lucuma powder to a blender and blend until smooth. Pour through a fine sieve to separate any pulp or seeds from the sauce – discard the pulp or seeds, retaining the sauce.

In a saucepan, on a low heat, add the cream and Lucy Bee Coconut Sugar and stir continuously until the sugar has melted. Cook for 3 minutes on a very gentle boil until the cream begins to thicken a little – keep stirring to prevent any burning. Take off the heat and allow to cool for 20 minutes. Half way through, stir the raspberry sauce and lemon juice into the cream.

Once fully cooled, transfer to 2 serving glasses or jars. Refrigerate overnight to allow it to set. To serve, remove from fridge, top with your chosen garnish.

Yoghurt cake with passion fruit jam

Prep: 20 mins
Cook: 30 mins

Serves 12-14

Allergy Info: gluten free, wheat free, vegetarian

For the cake

180g gluten free self-raising flour
1tsp gluten free baking powder
180g coconut sugar
1 tsp Himalayan salt
1 tsp vanilla essence
100g plain yoghurt
140g coconut oil, melted
3 eggs, beaten

For the passion fruit jam

6 passion fruit pulp and seeds (just the inside)
100ml freshly squeezed orange juice
2 tsp coconut sugar

Preheat the oven to 150C/300F/gas mark 2. Prepare two, 8in cake tins by lightly wiping the sides with some Lucy Bee Coconut Oil and covering the bottom of the tins with a circle of baking paper. Place the flour, baking powder, Lucy Bee Coconut Sugar and Lucy Bee Himalayan Salt in a mixing bowl and stir until combined. Add the vanilla essence, 100g yoghurt (save the rest for the filling), Lucy Bee Coconut Oil and the eggs and mix until smooth and combined.

Divide the mixture into the cake tins and bake for 25-30 minutes. The cake should be lightly golden and have a nice rise to it. To test the cake, insert a skewer or toothpick into the centre and if it comes out clean the cake is ready. Allow the cake to cool in the tin for 10 minutes then turn it out and let it cool completely on a wire rack.

To make the passion fruit jam, put the passion fruit flesh into a saucepan along with the orange juice and sugar. Bring the ingredients to a boil and then simmer for 10 minutes. The mixture will thicken into a jam-like consistency. When the mixture has thickened take it off the heat. Put this aside and let it cool while you start to assemble the cake. The cake and the jam must both be cool before being assembled with the remaining yoghurt otherwise it will melt. To assemble, spread the remaining yoghurt over the base, followed by the passion fruit jam, then place the second cake on top of this.

Tip: The passion fruit jam is great on top of some plain yogurt for dessert.

Recipes from Lucy Bee