It’s a pleasure to share with you my first recipe in collaboration with Graham’s Family Dairy, a Scottish family business spanning across five generations. With an extensive range of high quality dairy products – from butter to cheese, cream to yogurt – this post focuses on one of my favourite ingredients: Natural Quark. A fat-free, high protein, low salt and deliciously creamy soft cheese, I love using this in both sweet and savoury recipes where full-fat soft cheese would otherwise be used.
These beautiful desserts are easy to make and taste rich and decadent, although they are low carb, contain no refined sugar and gluten-free. Ideal to make for family and friends, or if you want to impress after dinner!
For the coconut base –
- 2 tablespoons coconut oil (I used Lucy Bee)
- 2 tablespoons honey, agave or maple syrup (I used Meridian)
- 1 cup desiccated coconut
- 2-3 tablespoons almond flour (I used Sukrin)
- ½ teaspoon vanilla extract
Melt the coconut oil and honey (or chosen syrup) in a small pan. Remove from the heat and stir in the coconut, almond flour and vanilla. Mix well until to comes together. Divide between four and press into four small loose-bottomed mini tartlet tins and spread around the base to cover and up the sides. Leave in the fridge to chill.
For the chocolate mousse –
- 2 x 250g tubs Graham’s Family Dairy Quark
- 4 tablespoons cacao powder (I used Kaizen Living)
- 1 tablespoon coconut oil, melted
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons natural sweetener (I used Truvia)
Place all of the ingredients into a blender (I use my Ninja Kitchen Nutri Ninja Auto IQ) and whizz up until smooth and thick. Keep in an airtight container for at least 1 hour to chill and thicken.
When you’re ready to serve, gently remove the tartlet cases from the tins and place on a plate. Spoon some of the chocolate mousse on top of the base to fill (fills four). Scatter over pomegranate seeds and sprinkle over some dried rose petals and freeze-dried berry powder (I used Arctic Power Berries cranberry powder).
Now dig in! Keep any remaining tartlets in the fridge for up to one day (any later and they’ll go a little soggy, not ideal!).