January 12, 2018 MariaCantillonMurphy 4Comment

I was working on the idea for this SCD Birthday Cake for a long time. Inspiration for this recipe comes from Almost Chocolate Brownies which are ultimately inspired by Marilyn’s Chocolate Cake. I have adapted and changed the recipe quite a bit after much experimentation. Chocolate isn’t allowable on SCD, I hear you say! That’s true. Cocoa powder and cacao are not SCD-legal. Cacao butter however, which is just the fat from the cacao plant is legal. This has opened up a whole world of new dessert possibilities to me. You’ll see if you have a quick look around my food blog…

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SCD Birthday Cake
A delicious WOW SCD Birthday cake free from: gluten, grains, dairy and refined sugar. Paleo and Specific Carbohydrate Diet-friendly.
Prep Time 30 minutes
Cook Time 1 hour + freezing time
Servings
slices
Ingredients
For the two cake layers:
  • 22 Medjool dates, halved and pitted and soaked for 30 minutes
  • 2 cups Almond butter
  • 1 1/2 cups Cacao butter
  • 2/3 cup Coconut oil, (plus extra for greasing)
  • 2 teaspoons Bicarbonate of soda
  • 6 Free range eggs
  • 1/4 teaspoon Sea salt
  • 4 teaspoons Vanilla extract* (no added sugar)
For the cashew cream frosting:
  • 3 cups Raw cashews, soaked overnight
  • 3 cups Fresh raspberries (plus extra for decorating)
  • 1/2 can Coconut milk* (no additives, just coconut and water)
  • 2 teaspoons Vanilla extract* (no added sugar)
  • 1/4 cup Raw honey
  • 3 Frozen bananas
  • Pinch of sea salt
Prep Time 30 minutes
Cook Time 1 hour + freezing time
Servings
slices
Ingredients
For the two cake layers:
  • 22 Medjool dates, halved and pitted and soaked for 30 minutes
  • 2 cups Almond butter
  • 1 1/2 cups Cacao butter
  • 2/3 cup Coconut oil, (plus extra for greasing)
  • 2 teaspoons Bicarbonate of soda
  • 6 Free range eggs
  • 1/4 teaspoon Sea salt
  • 4 teaspoons Vanilla extract* (no added sugar)
For the cashew cream frosting:
  • 3 cups Raw cashews, soaked overnight
  • 3 cups Fresh raspberries (plus extra for decorating)
  • 1/2 can Coconut milk* (no additives, just coconut and water)
  • 2 teaspoons Vanilla extract* (no added sugar)
  • 1/4 cup Raw honey
  • 3 Frozen bananas
  • Pinch of sea salt
Instructions
  1. Preheat the oven to: 160°C Fan, 180°C electric, 350°F or gas mark 4.
  2. While the dates are soaking, prepare the other ingredients. Beat the eggs. Melt the cacao butter and coconut oil in a heatproof bowl over a pot of hot water on the stove.
  3. Drain the dates and blend in a powerful blender to a smooth consistency. Add the eggs, almond butter, vanilla, salt and bicarbonate of soda. Blend until well combined. Add the cacao butter and coconut oil and mix again.
  4. Grease two springform cake tins very well with coconut oil. Pour the mixture into both cake tins dividing it evenly among them.
  5. Bake for 35 minutes until a toothpick inserted comes out clean. You need to watch them carefully as they dry out completely if they are left in too long. Allow them to cool for 10 minutes in the tins before releasing them and allowing them to cool completely on a wire rack.
  6. Once the cakes are cool to room temperature, prepare the frosting. Drain the cashews and add to the blender. Blend until completely smooth.
  7. Next add the coconut milk, vanilla extract, honey, raspberries, frozen bananas and pinch of salt. Blend until well combined.
  8. To assemble the cake take a large plate and place on cake on it. Cover it generously with frosting.
  9. Add the next cake and cover with frosting again. Cover the whole outside of the cake with frosting using a spatula or knife, whichever you find easiest.
  10. Be prepared - this is a messy job! Try to make the frosting as smooth as possible around the cake.
  11. Cover the cake loosely in cling film (this prevents freezer burn) and freeze for at least two hours. The longer the better. Just remember to take the cake out of the freezer at least 20 minutes before serving. Serving with some extra raspberries on top if desired. Keep leftovers in the freezer for a few months.
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December 13, 2017 MariaCantillonMurphy

This Italian dessert, affogato (drowned in Italian) was a favourite of mine when I studied in Italy. It combined two of my favourite things: ice-cream and coffee. What’s not to love? After two years of strict SCD, I certainly thought my days of enjoying affogato were over! Affogato is a delicious dish to enjoy at any time of year. Our recent Italian family holiday inspired me to create an SCD version of this classic. I love the challenge of making decadent dishes gluten, grain, dairy and refined sugar-free! This recipe uses frozen banana slices to make the ice-cream. To see how I freeze bananas see my…

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Affogato
A delicious dairy and refined sugar-free remake of this classic Italian dessert. Homemade ice-cream "drowned" in espresso and ready in minutes!
Prep Time 10 minutes
Servings
Ingredients
  • 1-2 Frozen bananas (in slices)
  • 1 Italian espresso, decaf*
Prep Time 10 minutes
Servings
Ingredients
  • 1-2 Frozen bananas (in slices)
  • 1 Italian espresso, decaf*
Instructions
  1. Put the frozen banana slices in a powerful blender and blend until smooth. You may need to stop the machine a few times to scrape down the sides.
  2. Make an italian espresso* in the traditional way on the stovetop.
  3. Scoop the ice-cream into a glass and pour the espresso over it. Enjoy immediately.
Recipe Notes

*Only use naturally decaffeinated coffee. Verify that it has been decaffeinated either by the Swiss water or the C02 method. Otherwise, harmful chemicals may have been used.

*Traditionally, this is made with espresso. You can use filtered coffee as well but don't use instant coffee as it is not SCD-legal.

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December 9, 2017 MariaCantillonMurphy 4Comment

This is not strictly Rocky Road in the traditional sense as it has no marshmallows or refined sugar at all for that matter. You could say it is a healthy version Rocky Road. All you really need to know is that when you sprinkle this over ice-cream, it tastes like a McFlurry! If you’re looking for some SCD-legal dairy and refined sugar-free ice-cream recipes, check out my dessert recipes. If you live in Ireland like me, you can enjoy this with Nobó ice-cream. The vanilla, lemon and passionfruit flavours are SCD-legal. My husband regularly requests a batch of this and…

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Rocky Road
A delicious and crunchy snack to enjoy on its own or over your favourite ice-cream. Gluten, grain and refined sugar-free.
Prep Time 10 minutes
Cook Time 30 minutes + freezing time
Servings
Ingredients
For the biscuit layer:
  • 2 cups (300g) Blanched Almond Flour
  • 1 teaspoon Vanilla extract*
  • 2 tablespoons Coconut oil, melted (plus extra for greasing)
  • Pinch of sea salt
For the salted caramel layer:
  • 1/4 cup (50g) Unsalted butter
  • 1/4 cup (85g) Raw honey
  • Pinch of sea salt
For the white chocolate layer:
  • 1/2 cup (115g) Cacao butter
  • 2 tablespoons Raw honey
  • 2 tablespoons Almond butter
  • 1 teaspoon Vanilla extract (no added sugar)
  • 2 tablespoons Coconut oil, melted
  • Pinch of sea salt
Prep Time 10 minutes
Cook Time 30 minutes + freezing time
Servings
Ingredients
For the biscuit layer:
  • 2 cups (300g) Blanched Almond Flour
  • 1 teaspoon Vanilla extract*
  • 2 tablespoons Coconut oil, melted (plus extra for greasing)
  • Pinch of sea salt
For the salted caramel layer:
  • 1/4 cup (50g) Unsalted butter
  • 1/4 cup (85g) Raw honey
  • Pinch of sea salt
For the white chocolate layer:
  • 1/2 cup (115g) Cacao butter
  • 2 tablespoons Raw honey
  • 2 tablespoons Almond butter
  • 1 teaspoon Vanilla extract (no added sugar)
  • 2 tablespoons Coconut oil, melted
  • Pinch of sea salt
Instructions
  1. Preheat the oven to: 160°C Fan, 180°C electric, 350°F or gas mark 4. Mix all the ingredients for the crust together in a blender. Grease an ovenproof dish well with coconut oil and press down a sheet of parchment paper on it.
  2. Press the crust down into the tin well and smooth out with a spoon and fork. Bake for 15 minutes.
  3. Remove the parchment paper with the crust from the roasting dish and freeze for a few minutes to cool down until the caramel is ready. You can place in a new dish or a plate in the freezer.
  4. Make the caramel by melted the butter in a saucepan on a medium heat. Add the honey and salt and bring to the boil. Reduce the heat and continue to cook for at 10 minutes until the caramel turns a deep brown colour. You need to stir the mixture continuously.
  5. Remove the caramel from the heat and continue to stir until it resembles a sauce. Take the crust from the freezer. Place back into the original dish if you need you. Basically you need to pour the caramel sauce on top of the crust in a layer but you don't want it to fall down the sides. Pull up all sides of the parchment paper to avoid this. Freeze again while you make the white chocolate layer.
  6. Melt the cacao butter and coconut oil together in a heat proof jug over a saucepan of hot water.
  7. Once they are melted remove from the heat and add the honey, vanilla, salt and almond butter.
  8. Mix with an electric mixer until well combined. Remove the dish from the freezer and pour the white chocolate layer on top. Freeze again for at least two hours.
  9. Cut up in to chunks and enjoy on its own or as a delicious ice-cream topping. Keep in the freezer.
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August 23, 2017 MariaCantillonMurphy 2Comment

GLUTEN-FREE, GRAIN-FREE, REFINED SUGAR-FREE, SPECIFIC CARBOHYDRATE DIET (SCD) I have had serious carrot cake cravings the last few months. I’ve always had more of a savoury rather than sweet palate. Carrot cake has always been one of my favourite desserts to have with a cup of tea on a rainy day. It’s not overly sweet and I could nearly convince myself it was healthy with one of my daily vegetable portions too! I experimented a lot with this recipe until I perfected it just the way I like it. A few trial runs went seriously wrong but led me to…

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Carrot Cake
A delicious carrot cake with icing all free from: gluten, grains and refined sugar. Paleo* and Specific Carbohydrate Diet-friendly.
Prep Time 15 minutes
Cook Time 35-40 minutes
Servings
Ingredients
For the cake:
  • 2 1/2 cups (375g) Blanched Almond Flour
  • 1/3 cup (70g) Unsalted butter, melted
  • 6 Medjool dates, halved and pitted and soaked for 30 minutes
  • 3 cups (70g) Carrots, peeled and grated
  • 2 teaspoon Ground ginger
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground cloves
  • 5 Free range eggs, beaten
  • 1 teaspoon Bicarbonate of soda
  • 3 tablespoons Almond butter
  • 1/2 teaspoon Sea salt
  • Broken pecan or walnuts (to decorate)
For the icing:
  • 5 tablespoons Unsalted butter, soft
  • 1 tablespoon Fresh orange juice
  • 1 teaspoon Vanilla extract*
  • 1 tablespoon Raw honey
Prep Time 15 minutes
Cook Time 35-40 minutes
Servings
Ingredients
For the cake:
  • 2 1/2 cups (375g) Blanched Almond Flour
  • 1/3 cup (70g) Unsalted butter, melted
  • 6 Medjool dates, halved and pitted and soaked for 30 minutes
  • 3 cups (70g) Carrots, peeled and grated
  • 2 teaspoon Ground ginger
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground cloves
  • 5 Free range eggs, beaten
  • 1 teaspoon Bicarbonate of soda
  • 3 tablespoons Almond butter
  • 1/2 teaspoon Sea salt
  • Broken pecan or walnuts (to decorate)
For the icing:
  • 5 tablespoons Unsalted butter, soft
  • 1 tablespoon Fresh orange juice
  • 1 teaspoon Vanilla extract*
  • 1 tablespoon Raw honey
Instructions
  1. Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
  2. In one bowl, mix the blanched almond flour, spices, bicarb and salt.
  3. Drain the water from the dates and process 4 of them in a powerful blender until a smooth paste forms. Chop the remaining two dates roughly and set aside.
  4. Add the eggs, butter and almond butter to the blender and blend with the date paste until well combined.
  5. Combine the wet ingredients from the blender with the flour mixture in the bowl and mix thoroughly. Mix in the grated carrots and the chopped date pieces. Stir well.
  6. Pour the cake batter into a loaf tin lined with a parchment cake liner or alternatively grease the dish very well with melted butter.
  7. Bake for 35-40 minutes until an inserted skewer comes out clean. Allow the cake to cool completely before icing.
  8. Place the bowl you will be using to whip the icing in the fridge for ten minutes or more to chill. Using an electric mixer or hand whisk, whisk the butter first for roughly five minutes until it becomes soft.
  9. Add the remaining icing ingredients and continue to whisk for a further few minutes until well combined. Keep the icing in the fridge until the cake is fully cool.
  10. Take the icing out of the fridge a few minutes in advance as it can be hard to spread straight from the fridge. Decorate the cake with the icing first and some chopped nuts, if desired.
Recipe Notes

* Omit the icing for Paleo and dairy-free.

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August 9, 2017 MariaCantillonMurphy 4Comment

DAIRY-FREE, REFINED SUGAR-FREE, SPECIFIC CARBOHYDRATE DIET (SCD), PALEO I eat more ice-cream now than I ever did before beginning the Specific Carbohydrate Diet (SCD). Regular ice-cream was just one of those foods that I knew I didn’t tolerate well. Since starting SCD, I have had the freedom to experiment with so many different “ice-creams” that don’t upset my tummy. I was inspired to write this post about dairy-free, no churn ice-creams to show you how easy it is to make your own delicious and SCD-legal frozen dessert. I call this dairy-free, no-churn ice-cream because to me it tastes just like…

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Dairy-free, No churn Ice-cream
Three delicious flavours of no-churn, dairy-free and HEALTHY ice-cream. Free of refined sugar, Paleo and SCD-friendly.
Servings
Ingredients
Banana & Almond Butter Ice-cream
  • 3 Frozen ripe bananas
  • 3 tablespoons Almond butter
Mango Ice-cream
  • 1 Frozen ripe banana
  • 2 Frozen mangoes
Strawberry Ice-cream
  • 1 1/2 cups (250g) Frozen strawberries
  • 2 Frozen ripe bananas
  • Chopped nuts, to decorate (optional)
Servings
Ingredients
Banana & Almond Butter Ice-cream
  • 3 Frozen ripe bananas
  • 3 tablespoons Almond butter
Mango Ice-cream
  • 1 Frozen ripe banana
  • 2 Frozen mangoes
Strawberry Ice-cream
  • 1 1/2 cups (250g) Frozen strawberries
  • 2 Frozen ripe bananas
  • Chopped nuts, to decorate (optional)
Instructions
  1. Combine the ingredients for each flavour separately in a blender and process until smooth.
  2. Enjoy as a soft serve immediately or freeze for a firmer consistency.
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July 15, 2017 MariaCantillonMurphy

GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, REFINED SUGAR-FREE, SPECIFIC CARBOHYDRATE DIET (SCD), PALEO Few tastes in life are as refreshing as the avocado and lime combination. This sorbet is so refreshing and tastes creamy although it is dairy-free. On a hot summer’s day, this is sure to cool you down. This is also so easy to make. I like eating this avocado and lime sorbet as a soft serve. Otherwise, you can churn in an ice-cream maker. Either way, it’s delicious. There is something pretty cool about eating a sorbet which is actually good for you – packed with nutrition from the avocados and bananas….

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Avocado and Lime Sorbet
A delicious frozen dessert treat, free from: gluten, grains, dairy and refined sugar. Paleo & Specific Carbohydrate Diet-friendly.
Prep Time 10 minutes + freezing time
Servings
Ingredients
  • 3 Ripe avocados
  • 5 Frozen bananas
  • Juice 3 limes
  • Zest of 1 lime
  • 1/4 cup (85g) Raw honey
Prep Time 10 minutes + freezing time
Servings
Ingredients
  • 3 Ripe avocados
  • 5 Frozen bananas
  • Juice 3 limes
  • Zest of 1 lime
  • 1/4 cup (85g) Raw honey
Instructions
  1. Blend all the ingredients well in a blender until smooth.
  2. Churn in your ice-cream machine according to the manufacturer's instructions.
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July 7, 2017 MariaCantillonMurphy

GLUTEN-FREE, GRAIN-FREE, REFINED SUGAR-FREE, SPECIFIC CARBOHYDRATE DIET (SCD) This raspberry loaf is so delicious with a cup of tea or coffee. I’m a big tea drinker. I know that caffeine in large doses is not good so I try as best I can to limit my consumption. However, I am one of those people that gets great comfort from a nice hot cup of tea. My entire family are big tea drinkers. It always seemed growing up that no matter what happened, we gathered around to enjoy tea and cake. I guess you could say that even now, gathering around…

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Raspberry Loaf
A delicious raspberry loaf free from gluten, grains and suitable for the Specific Carbohydrate Diet (SCD). Tastes delicious with a cup of tea!
Prep Time 10 minutes
Cook Time 40-45 minutes
Servings
Ingredients
  • 2 1/2 cups (375g) Blanched Almond Flour
  • 1 teaspoon Bicarbonate of soda
  • 1 cup (160g) Dry curd cottage cheese/SCD dripped yoghurt
  • 3 Free range eggs, beaten
  • 2 tablespoons Apple cider vinegar
  • 4 tablespoons Raw honey
  • 1/4 teaspoon Sea salt
  • 1/4 cup (55g) Unsalted butter, melted
  • 1 1/2 cups (190g) Fresh raspberries
Prep Time 10 minutes
Cook Time 40-45 minutes
Servings
Ingredients
  • 2 1/2 cups (375g) Blanched Almond Flour
  • 1 teaspoon Bicarbonate of soda
  • 1 cup (160g) Dry curd cottage cheese/SCD dripped yoghurt
  • 3 Free range eggs, beaten
  • 2 tablespoons Apple cider vinegar
  • 4 tablespoons Raw honey
  • 1/4 teaspoon Sea salt
  • 1/4 cup (55g) Unsalted butter, melted
  • 1 1/2 cups (190g) Fresh raspberries
Instructions
  1. Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
  2. In a food processor mix the: almond flour, bicarb, dry curd cottage cheese, apple cider vinegar, honey, salt, eggs and butter.
  3. Pour in the raspberries and mix through with a spoon. DON'T blend.
  4. I use these handy loaf tin liners which I get in the supermarket. If you don't have them you will need extra butter to grease the loaf tin well.
  5. Pour the mixture into the loaf tin and smooth out with the back of a spoon.
  6. Bake for 40-45 minutes until cooked through.
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June 30, 2017 MariaCantillonMurphy

GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, REFINED SUGAR-FREE, SPECIFIC CARBOHYDRATE DIET (SCD) & PALEO This avocado ice-cream cake tastes every bit as good as it looks. Some foods just go perfectly together. Namely: avocado and lime! I just love the creamy texture of avocados not to mention their nutritional value. I had been dreaming about making this cake for quite a few weeks before I got the time to experiment. Then a recent week off work allowed me the luxury of some much needed time in the kitchen. Having made many SCD ice-cream recipes at this stage, I had a fairly good idea which…

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Avocado Ice-cream Cake
A delicious and healthy ice-cream cake free from : gluten, grains, dairy and refined sugar-free. Paleo and Specific Carbohydrate Diet (SCD)-friendly.
Servings
Ingredients
For the base:
  • 1 cup (approx. 8) Medjool dates, halved and pitted and soaked for 30 minutes
  • 1 cup (125g) Walnuts
For the ice-cream layer:
  • 3 Ripe avocados
  • 5 Frozen ripe bananas
  • Juice of 3 limes
  • Zest of 1 lime
  • 1/4 cup (85g) Raw honey
  • Coconut oil (for greasing)
Servings
Ingredients
For the base:
  • 1 cup (approx. 8) Medjool dates, halved and pitted and soaked for 30 minutes
  • 1 cup (125g) Walnuts
For the ice-cream layer:
  • 3 Ripe avocados
  • 5 Frozen ripe bananas
  • Juice of 3 limes
  • Zest of 1 lime
  • 1/4 cup (85g) Raw honey
  • Coconut oil (for greasing)
Instructions
  1. Start by greasing a baking dish with coconut oil.
  2. Next, make the base of the cake by draining the dates and blending them with the walnuts. Press the date mixture well into the tin using a fork and spoon.
  3. Clean and dry the food processor. Make the ice-cream cake layer by blending the avocados, bananas, lime juice and zest and honey together.
  4. Pour the cake layer on top of the date and nut base and freeze for at least three hours.
  5. Decorate with extra lime zest and slices if desired. Remove from the freezer ten minutes roughly before you want to eat.
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April 26, 2017 MariaCantillonMurphy

GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, REFINED SUGAR-FREE, PALEO, SPECIFIC CARBOHYDRATE DIET (SCD).  Hazelnut has always been my favourite ice-cream flavour. I first made this Hazelnut Milk Ice-Cream after my homemade hazelnut milk went so well. I love almond milk but I wanted a change and I was delighted with the results. When I started the Specific Carbohydrate Diet (SCD), I really thought my ice-cream days were over. Honestly, there is no reason you can’t enjoy delicious dairy and refined sugar-free ice-cream. I bought an ice-cream machine several years ago before I started SCD. After successfully using it a few times, I eventually put…

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Hazelnut Milk Ice-Cream
A delicious dairy and refined sugar-free hazelnut milk ice-cream. Paleo-friendly and suitable for the Specific Carbohydrate Diet (SCD).
Servings
Ingredients
  • 3 3/4 cups (882ml) Homemade Hazelnut Milk
  • 2 teaspoons Vanilla extract*
  • 1 cup (8 dates approx.) Medjool dates, halved and pitted and soaked for 30 minutes
  • 2 cups (4-5 bananas approx.) Frozen banana
Servings
Ingredients
  • 3 3/4 cups (882ml) Homemade Hazelnut Milk
  • 2 teaspoons Vanilla extract*
  • 1 cup (8 dates approx.) Medjool dates, halved and pitted and soaked for 30 minutes
  • 2 cups (4-5 bananas approx.) Frozen banana
Instructions
  1. Pour all the ingredients into a blender and mix well. Pour it slowly into the ice-cream machine.
  2. Continue to churn according to the manufacturer's instructions. Once the consistency is thick enough, pour into a loaf pan or other freezer-safe containers.
  3. Freeze for several hours until the ice-cream firms up and serve with some broken pecan nuts.
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April 11, 2017 MariaCantillonMurphy 2Comment

GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, REFINED SUGAR-FREE, SPECIFIC CARBOHYDRATE DIET (SCD), PALEO These white chocolate biscuit cakes are every bit as amazing as they look. I had to exercise some serious self-control not to eat the whole batch myself. I have been dreaming about them ever since I discovered that cacao butter was legal on the Specific Carbohydrate Diet (SCD). Having not eaten chocolate of any kind for over a year and a half, this was kind of a big deal! I wanted to make a wow dessert to enjoy for Easter while the rest of my family is scoffing Easter eggs…

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White Chocolate Biscuit Tarts
Delicious white chocolate biscuits cakes free from: gluten, grains, dairy and refined sugar. Paleo and suitable for the Specific Carbohydrate Diet (SCD).
Prep Time 10 minutes
Cook Time 25 minutes + chilling time
Servings
Ingredients
For the biscuit base:
  • 2 cups (300g) Blanched Almond Flour
  • 2 tablespoons Coconut oil, melted (plus extra for greasing)
  • 2 teaspoons Vanilla extract*
  • 1/4 teaspoon Sea salt
For the white chocolate topping:
  • 1 cup (100g) Cacao butter
  • 1/3 cup (70g) Coconut oil, melted
  • 4 tablespoons Hazelnut butter* *Could substitute almond or cashew butter
  • 2 teaspoons Vanilla extract*
  • 1/4 cup (85g) Raw honey
  • Pinch Sea salt
Prep Time 10 minutes
Cook Time 25 minutes + chilling time
Servings
Ingredients
For the biscuit base:
  • 2 cups (300g) Blanched Almond Flour
  • 2 tablespoons Coconut oil, melted (plus extra for greasing)
  • 2 teaspoons Vanilla extract*
  • 1/4 teaspoon Sea salt
For the white chocolate topping:
  • 1 cup (100g) Cacao butter
  • 1/3 cup (70g) Coconut oil, melted
  • 4 tablespoons Hazelnut butter* *Could substitute almond or cashew butter
  • 2 teaspoons Vanilla extract*
  • 1/4 cup (85g) Raw honey
  • Pinch Sea salt
Instructions
  1. Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4. Grease the pastry tins with coconut oil.
  2. Mix together the ingredients for the crust in a blender until combined. Then press the crust into the tin using a spoon and fork.
  3. Bake for 15 minutes. Allow to cool for at least one hour before adding the white chocolate topping. (I find leaving them for 2 hours is best).
  4. Melt the cacao butter in a heat-proof bowl over a saucepan on hot water on a low heat. Heat until the cacao butter is completely melted.
  5. Remove from the heat and add all the other ingredients for the topping. Mix using an electric mixer on high speed for a few minutes until well combined.
  6. Pour the topping over the biscuit bases. Freeze for at least 3 hours for best results.
  7. Remove the cakes from the freezer a few minutes before serving and top with raspberries and chopped hazelnuts.
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