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Almond Truffles with Coconut Syrup and Tonka Bean

Tuesday, June 19, 2018

Sinfully rich and delicious, these truffles are coated with a fine layer of toasted almonds for crunchy. A touch of tonka bean adds a more complex and interesting vanilla flavour to this sweet confection.

70 g Unsalted butter, chopped
70 g Coconut syrup
40 ml Coconut cream
150 g Almond meal
1/3 tsp Tonka bean powder
50 g 99% Dark chocolate, chopped
50 g Almonds, chopped, toasted

Place unsalted butter, coconut syrup and coconut cream in a small saucepan. Bring to a simmer and allow it to simmer for 2-3 minutes.
Add in almond meals and tonka bean powder. Stir until combined. Now stir in chopped chocolate until melted and combined. Set aside to cool.
Roll the mixture into 18-20 balls. Roll in chopped toasted almonds to coat. Refrigerate until firm and ready for use. Remove from fridge 10 minutes before serving.

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Brown Butter Toasted Almond Blueberry Friands

Wednesday, June 13, 2018

These refined sugar free dainty friands, lightly sweetened with erythritol, are so easy and quick to make and are pure perfection when paired with nutty brown butter and plump, juicy blueberries. These little bites will definitely make a great addition to your summer picnic basket or an afternoon tea spread.

100 g Almond meal, toasted
180 g Butter, chopped
90 g Erythritol powdered sugar (or icing sugar)
75 g Einkorn flour
6 Egg whites
100 g Frozen or fresh blueberries

Preheat oven to 200C/400F. Lightly butter a 24-hole muffin pan or a regular 12-hole muffin pan.
Spread almond meal on a parchment lined baking sheet. Toast for 10 minutes, stirring frequently, until toasted and fragrant. Set aside to cool.
Melt the butter in a small saucepan, then cook for a few minutes, until the water boils off and it starts to bubble up into a buttery foam. Swirl the pan, until the butter takes on the brown of hazelnut shells. Remove from heat. Set aside for 15 minutes to cool.
Sift erythritol icing sugar and einkorn flour into a large bowl. Stir in almond meal. Make a well in the centre.
Gradually add egg whites, stirring constantly with a metal spoon until combined. Add butter and stir until well combined. Gently fold in berries. Spoon the batter among the prepared muffin holes. Bake for 12 minutes. Cool for 5 minutes before turning out onto a wire rack to cool.