Mandarin and Lime Cheesecake

This is an alternate take on my GF Coconut & Cherry Cheesecake, but using sweet tinned mandarins with a hint of sharp lime. There’s also plenty of toasted coconut and white chocolate to make it rich and creamy.

Start the filling the day before serving, to have time to properly chill; bake the crust and assemble the next day.

Serves: 12 – 16
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Polenta and Chocolate Spice Cake

Polenta (fine cornmeal) is wonderful for GF baking. If you prefer chocolate today instead of citrus flavours, this recipe adapted from the ever-delightful Donal Skehan will be perfect for you.

I’ve spiced it up and scaled it up for a larger tin. There are also alternate topping suggestions if you don’t fancy the salted caramel.

Serves: up to 24 depending on tin
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White Chocolate Truffles with Ginger, Lime and Coconut

Sometimes you have an excess of white chocolate, and a cheesecake, other cake, or cupcakes aren’t quite right for the occasion.

The fab Kate’s Veggie Desserts advertised these on Twitter. I’ve scaled it up & modified the ingredients slightly – you’ll have a creamy, tropical delight.

And you’ll have made truffles! 🙂

Makes: 30-40 truffles depending on size
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Orange and Chocolate Tart

I also have GF chocolate tarts which are chilli, coffee & lime and coffee & lime, but this one is the classic chocolate-orange combo.

You can use 70% or 50+% cocoa solids dark baking chocolate for the filling – or a mix of the two.

If you’d like to garnish with candied orange slices, see my Chocolate Torte recipe for instructions.

Serves: 12 – 16
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Soured Cream and Dark Chocolate Tart with Candied Lime

I have a similar recipe including chilli, which I (and some others) love, but my regular tasters prefer the tart without it. I used only soured cream here (no double cream), so this version whilst having more sugar is also pleasingly tangy – and still GF.

The candied lime slices are easy and make a stylish decoration.

Serves: 12 – 16
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Mexican Beef Skewers

Although we Brits think of chocolate as sweet, in Central America it was originally a savoury ingredient, combined with cinnamon and chilli, and not including sugar. Mexico’s molĂ© sauce is a good example of this.

Although molĂ© is usually used with chicken, here I’ve used beef for an equally tasty result. See the footnotes for serving ideas.

Makes: 10 skewers
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