I found a way to make raw chocolate pastry cases when I created my pretty little raw petit fours and it was my lemon curd experiment that gave me the impetus to invent bite-sized raw almond pastry cases.
This version uses coconut sugar, which gives a distinctly toffee flavour – however, as I have discovered, coconut sugar is not raw.
My limited research tells me that coconut sugar is derived by boiling the sap from coconut blossoms then evaporating the moisture from the resultant mixture. I am satisfied that there is enough goodness, like potassium, magnesium, zinc, iron and B vitamins, left in the relatively unrefined sugar (when compared with cane sugar) to justify its sparing and respectful use in my kitchen.
So to the pastry cases. This simple recipe has so many potential uses. It’s pairing with the lemon curd makes both components shine, and I could see it working equally well with a raw chocolate or stone fruit filling.
Recipe #113: Uncooked almond pastry cases. Makes ~32 cases.
For this recipe you will need some special equipment: a food processor or Thermomix, and silicon mini muffin trays.
You will need:
► 200g almond meal
► 120g coconut sugar
► 30g coconut flour
► 30g coconut oil [= coconut butter]
1. If the coconut oil is solid, warm it over a double-boiler until it is liquid.
2. Process the dry ingredients in a food processor until combined really well.
3. Add the coconut oil, then pulse until the mixture resembles clumpy crumbs and easily comes together when pressed.
1. Whiz the dry ingredients together on speed 7 for 5 seconds and, if the coconut oil is liquid, go straight to step 3.
2. Place the dry ingredients into a separate bowl, then measure the coconut oil into the Thermomix bowl and warm it at 37°C for up to 2 minutes on speed 2.
3. Add the liquefied coconut oil to the dry mixture in the Thermomix bowl and process on speed 7 for about 10 seconds. Check the mixture; it should resemble clumping crumbs. If a teaspoon of mixture does not easily clump together when made into a ball, give the mixture another 10 seconds on speed 7.
Then, for both methods:
1. Take small teaspoonfuls of the crumbly mixture and form it into balls.
2. Place the balls into the dimples of mini muffin tray, working quickly to press the mixture up the sides of the dimples. Note that, if you don’t work quickly, the mixture warms and begins to slide.
3. Put the tray into the freezer to set for at least 30 minutes, then carefully press each case from the tray.
4. Keep refrigerated until ready to use.
Serve just-out-of-the-fridge with your favourite sweet filling.