Do you have any specific food allergies? Frustrated that you can’t enjoy delicious desserts because of these allergies? Do you want to share these desserts with family and friends, but are afraid it will be out of reach? Think again !
Say goodbye to the restrictions you adopt and hello to gluttony! Whether you are gluten or lactose intolerant, we offer hypoallergenic recipes that will allow you to fully enjoy the surprising flavors and healthy, natural ingredients without the guilt.
This article is made for you ! Discover these 4 gourmet desserts offered by SavorSpot and which are easy to make! Be sure to read on to discover our incredible recipes!
Dark Chocolate-Earl Grey Tart with Blackberry Coulis
If you want an elegant dessert that mixes the crispness of a flaky crust with the creaminess of a gourmet dark chocolate ganache infused with the floral notes of Earl Gray tea, to this we add a tangy and sweet blackberry sauce that cuts through the richness of the chocolate, to create in the end a delicious play of textures and flavors in each bite.
Dark Chocolate-Earl Grey Tart with Blackberry Coulis
Ingredients
Crust
FILLING
Instructions
Prepare the crust:
- In a food processor, grind the buckwheat to a coarse powder.
- Add the cashews, walnuts and salt and process until finely chopped.
- Add the dates, coconut oil, maple syrup and cocoa powder and mix until dough forms.
- Press the dough into the bottom of a 23cm springform cake tin, going up the edges by 5cm.
- Store in the freezer while preparing the filling.
Prepare the filling:
- In a saucepan, bring the coconut milk with the Earl Gray tea bags to a boil.
- Simmer for 5 minutes and remove the tea bags.
- Add the maple syrup, vanilla extract and salt and mix.
- Remove from the heat and add the chopped chocolate. Allow to melt and mix until smooth.
Assemble the pie:
- Remove the crust from the freezer and pour the filling on top.
- Let cool for 10 to 25 minutes then place in the refrigerator for 4 hours.
Prepare the blackberry coulis:
- In a saucepan, combine the blackberries, coconut sugar and orange or apple juice.
- Bring to the boil, then reduce the heat and simmer for 10 to 20 minutes until reduced by half.
- Pass through a sieve and leave to cool.
Decorate and serve:
- Unmold the tart and decorate with fresh blackberries and mint leaves.
- Serve with a drizzle of blackberry coulis.
Notes
- For a crispier crust, pre-bake the dough for 10 minutes before filling.
- For a richer filling, use 70% cocoa dark chocolate.
- For a thicker coulis, simmer the blackberries longer.
- This tart will be kept for several days in the refrigerator or can be frozen.
Notella Gluten-Free
Nutella is the most popular spread in the world, with its delicious sweet taste. Made by the Ferrero company, it is not an option for people who do not tolerate gluten. This is why I offer you a Nutella recipe but homemade. A version that does not contain any ingredients derived from gluten-containing grains such as wheat, barley, rye, oats
I invite you to test it.
Notella Gluten-Free
Ingredients
Instructions
Toast the hazelnuts:
- Heat a skillet over medium heat.
- Add the hazelnuts and toast for about 5 minutes, stirring every 30 seconds.
- The hazelnuts should be slightly golden.
Prepare the hazelnut butter:
- Transfer the toasted hazelnuts to a food processor.
- Mix until you obtain a smooth, runny hazelnut butter texture (5 to 15 minutes).
- Scrape the sides of the bowl occasionally to ensure an even mixture.
Melt the chocolate:
- In a saucepan, heat the hazelnut milk and coconut sugar over low-medium heat until the sugar dissolves.
- Remove from the heat and add the chocolate.
- Mix until the chocolate is melted.
Mix the ingredients:
- Add the chocolate mixture to the hazelnut butter in the food processor.
- Mix on low-medium heat to incorporate.
- Add coconut oil, salt and vanilla paste.
- Mix until you obtain a homogeneous texture.
Store and serve:
- Transfer the homemade Nutella to an airtight jar.
- For a silky texture, store at room temperature and consume within a few days.
- For longer storage (several weeks), place in the refrigerator.
- For extra creaminess, use an electric mixer to whip the Nutella before serving.
Notes
- For a stronger taste, roast the hazelnuts longer.
- Use quality chocolate for best results.
- Adjust the amount of sugar according to your preferences.
- Personalize your homemade Nutella by adding spices (cinnamon, vanilla), cocoa powder or dried fruits.
Salted Vanilla Bean-Cashew Butter Gluten-Free
Another spread as healthy as the other, salted vanilla cashew butter. It is a very delicious, creamy and above all gluten-free spread made from cashew nuts and vanilla pods and a touch of salt for a complex flavor.
This spread can be enjoyed alone or with fruit and can be used in pastries and smoothies to provide a protein boost.
Salted Vanilla Bean-Cashew Butter Gluten-Free
Ingredients
Instructions
Toast the cashews:
- Preheat a frying pan over medium heat.
- Add the cashews and toast for about 5 minutes, stirring occasionally.
- Watch carefully to prevent them from burning.
- The cashews are ready when they are lightly browned.
Mix the cashews:
- Place the toasted cashews in a food processor.
- Mix until you obtain a buttery consistency.
- This will take between 5 and 15 minutes, depending on the power of your robot.
- Scrape the sides of the bowl every few minutes to ensure an even mixture.
Add the other ingredients:
- Cut the vanilla pod in half and scrape out the seeds using the back of a knife.
- Add the vanilla seeds to the cashew butter along with the melted coconut oil, maple syrup and salt.
- Mix again for a few minutes until everything is well combined.
Storing Cashew Butter:
- Transfer the cashew butter to an airtight jar.
- Store at room temperature and consume within a week.
- You can also store it in the refrigerator for a few weeks.
Notes
- For a smoother cashew butter, you can add a tablespoon of walnut or almond oil.
- You can also add other spices, like cinnamon or cardamom, for a spicier flavor.
- Cashew butter is a great substitute for peanut butter in recipes.
- It’s also delicious spread on toast, and added to smoothies or desserts.
Banana Caramel Cream
Are you craving a delicious dessert in a glass, layered with a base of crushed biscuits with caramel sauce, sliced bananas and whipped cream for a richness of textures and flavors? here is the detailed recipe for you.
Banana Caramel Cream
Ingredients
- Vanilla Pastry Cream
- Caramel Sauce
- Graham Cracker Crumble
- Whipped Cream
- 3–4 large ripe bananas
Instructions
- Make vanilla pastry cream and chill as directed (about 3 hours).
- Make caramel sauce and cool (at least 1 hour).
- Prepare graham cracker crumble. Cool and set aside.
- Make whipped cream, just before assembly.
- Slice bananas, just before assembly.
- Begin assembly by adding about 2 tablespoons graham cracker crumble tothe bottom of each dish.
- Add a layer of vanilla pastry cream. Add 3–4slices of banana.
- Drizzle a bit of caramel sauce on top of the bananas. Add a layer of whipped cream.
- Repeat the layers: crust (about 1 tablespoon),pastry cream, bananas, caramel, whipped cream.
- Just before serving, top with a slice of banana, a few graham crackercrumbs, and a drizzle of caramel.
