No-Bake Fruit Pie with Coconut Milk Custard

Happy Weekend everyone!

This is an other no bake dessert. The crust is made out off nuts and dates-that’s all! Filled with my Coconut Milk Custard, which I used in a previous recipe, Coconut Custard mini tarts with mixed berries, and topped with fruit of your choice…so delicious and healthy:) I will definitely make this again.

 

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Prepare Custard in advance.

 

No-Bake-Fruit Pie

Crust:

  • 1cup Medjool dates
  • (if you use other dates, soak them in water first to soften a bit)
  • 3cups mixed raw nuts

-Grease a 9-inch pie dish.

-In a food processor grind nuts and dates until finely chopped. It should stick together. Spread evenly into pie dish.

 

Coconut Custard:

-Prepare Custard ahead.

 

-Fill pie with the Coconut Milk Custard and top with fruit of your choice. I used Blueberries, Kiwis and Orange-Segments.

-Refrigerate for a few hours or overnight, it will be easier to serve.

 

 

 

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Enjoy!

 

Follow me on Instagram:)  littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Squares (Studentenschnitten)

Wishing everyone a happy and healthy New Year!!

It can be very tricky to translate a German word/sentence, because if you do translate word by word it often does not make any sense. This cake is called Studentenschnitten, which means student slice. This does not sound so great, therefore I will call it simply, Chocolate Squares. You can buy it ready made in Switzerland, and that is what my Mother and everyone else I know used to do-we never made it ourselves…

This recipe is a great way to use up any leftover Christmas cookies and chocolate. I used a simple recipe from a Swiss chef, Annemarie Wildeisen. The base crust, which is similar to a pie crust, is from my Tiptopf cookbook. (She is using a store bought dough)

 

Chocolate Squares

 

Base crust (Pie crust):

  • 150g flour
  • 1/4tsp salt
  • 90g butter, cold
  • 2tbsp sugar
  • 1 egg

-Mix together flour and salt. Add butter and with a fork or pastry blender mix until it resembles fine crumbs.

-Add whisked egg and mix dough only until it holds together. Wrap in plastic foil and chill for 30 minutes.

 

Filling:

  • 300g cookies, finely ground
  • 6 eggs
  • 175g sugar
  • 100g bittersweet chocolate or milk chocolate
  • 175g butter
  • 100g flour
  • 150g hazelnuts or almonds, ground

 

Chocolate Icing:

  • 150g dark chocolate
  • 40g butter
  • 3tbsp icing sugar

 

-Whisk together eggs and sugar. In a double boiler melt together chocolate and butter, add to egg mix.

-Combine flour, nuts and cookie crumbs. Add slowly to wet ingredients.

-Roll out base crust to fit into a 30cm square or round pan.

-Cover with the filling. Bake in a 350F/180C oven for 40-50 minutes.

-In a double boiler melt dark chocolate, add butter. Sift the icing sugar and mix well. Spread onto the cooled cake.

-Cut into squares.

(You could spread some Strawberry jelly onto the cake first, and then add the chocolate icing)

Can be kept in refrigerator for 3-4 days

 

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Love, Peace and Happiness!!

 

Enjoy!

 

 

 

Nut & Date Chocolate Balls

These little Energy Treats are high in Iron, which has become a very important part in my Diet. I am trying to get my Iron levels up, but that has become a harder task than I thought. Even with Supplements and Iron rich foods, my body doesn’t seem to cooperate. I do love homemade Granola, Cereal Bars and Energy Balls. They are so healthy and delicious. My kids love homemade Bars or Balls for School. Covered in Chocolate makes them look more like Truffes-yummy!

  • 2cups  walnuts
  • 2cups  dates (pitted)
  • 1cup    cashews
  • 1tbsp   coconut oil
  • (3tbsp cocoa powder) optional
  • 3tbsp  rum (I used cherry schnapps)-use water or juice if these are for kids
  • 1cup    dark chocolate
  • himalayan salt

-In a food processor, process nuts and dates until finely ground. Add coconut oil, (cocoa   powder), rum. Process until smooth.

-With a small scoop shape into balls. Refrigerate 30 minutes or until hardened.

-Melt Chocolate over a double boiler.

-Dip balls in chocolate, sprinkle with salt or walnut pieces. Keep refrigerated.

Yields around 30 balls

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