“Royal eye” dessert balls (dairy and egg free)

Ingredients

Balls:

•      20 pieces of dried figs (they should be from a cellophane or plastic packing, because those are softer)

•      20 pieces of walnut kernels (i.e., 40 whole butterfly halves)

•      250 g granulated sugar

•      100 g margarine

•      200 g shredded coconut, unsweetened

•      7 pieces of ground dairy-free Petit Beurre biscuits (such as Turkish)

Chocolate coating:

•      100 g dark chocolate

•      4 tablespoons flavourless vegetable oil

   (vegetable or groundnut oil)

Coconut coating:

•      100 g shredded coconut, unsweetened

 Preparation

 The base:

Cut away the stem on figs and fill/put into each fig 2 whole walnut kernel (butterfly) halves (so that you have 1 whole walnut kernel in 1 dried fig).

Filling:

Cook 250 g of granulated sugar with a little water until the sugar dissolves and add 100 g of margarine, 200 g of shredded coconut, unsweetened and 7 pieces of ground dairy-free Petit Beurre biscuits (such as Turkish). Stir quickly and remove from the heat.

Leave it to cool down.

Cover each walnut-filled dried fig with a cooled filling mixture by making the balls.

Put them in the fridge to cool for a while.

Make the chocolate coating (for dipping) by melting 100 g of dark chocolate with 4 tablespoons of flavourless vegetable oil.

Prepare the coconut coating by putting 100 g of shredded coconut, unsweetened on a plate.

Dip the refrigerated balls into a hot chocolate coating and then in a shredded coconut.

Put them in the fridge to become firm (until the next day) and then cut each ball into 2 halves.

Apple and coconut cake (milk, egg and oil free)

Ingredients 

The crust:

•125 g of coconut flour

•120 g all-purpose flour

•120 g of a brown or white sugar (or fructose)

•1 tablespoon of vanilla sugar

Filling:

•4 big apples

•cinnamon

•dried fruit

(raisins, dates, pineapple ...)

•brown or white sugar (or fructose) to taste

Preparation

The crust:

In a pot mix the coconut flour, white flour, sugar (or fructose) and vanilla sugar - which makes the dry crust mixture.

Filling:

Grate apples, mix with the sugar (or fructose), cinnamon and dried fruit (optionally).

In a baking dish (or pan) put 1/3 of the dry crust mix and gently press down on top of it with your fingers to compact that dry mixture;

then on the top of that dry crust put 1/2 of the grated apple mixture, and repeat the process as long as there is a material (it should be 3 layers of crust and 2 layers of filling).

Note: The top layer should be a dry crust mix; also, there is no need to grease a baking dish (or pan), but you may do so if you like.

Preheat the oven to 350℉ (180°C) and bake the cake for 40 minutes.

Let the cake cool off and then cut it into the cubes.

Note: This cake can be very nicely baked because the coconut melts and connects the sugar and flour which together form a usual crust that can be nicely sliced - and a cake looks beautiful.