Tomorrow is a huge day for Camilla; It’s the day she gets to submit her Master’s thesis and end five years of law studies! Obviously, such an accomplishment calls for some serious celebrations, so last night we decided to treat ourselves with an absolutely phenomenal 20-something course dinner at the Michelin-starred Restaurant Kadeau in central Copenhagen. The chefs behind this wonderful restaurant masters the New Nordic cuisine with extreme talent and success by focussing on organic local produce and the flavours and traditions of the small island of Bornholm in the Baltic Sea. Each and every one of their small creations were truly magnificent masterpieces, and it will undoubtably be one of those dinners we won’t forget anytime soon.
Anyways, back to the recipe at hand. With the thesis wrapped up and ready for submission, Camilla came up with these vegan Coconut & Lemon Tops covered in chocolate and raw liquorice powder.
They are super easy to make, and makes a great treat for friends and family. The lemon cest and juice binds the dough and adds a wonderful and fresh flavour, which goes really well with chocolate and liquorice, so obviously we had to sprinkle both of these on top. As it turns out, both of our grandparents used to serve the classic coconut tops when we where kids, which is why we personally associate a lot of good memories with these small pyramids of yumminess.
Coconut & Lemon Tops
(Makes 12 pieces)
1½ cup/375 ml dessicated coconut
½ cup/125 ml almonds (ground)
3 tbsp maple syrup
2 tbsp lemon juice
1 tbsp coconut oil
Zest of 1 lemon
30 g 70 % dark chocolate
1 tsp raw liquorice powder
Preheat the oven to 175 C/350 F. Mix dessicated coconut, ground almonds, maple syrup, coconut oil, juice, and cest in a bowl and combine the ingredients to a big ball. Divede the dough into 12 small balls, then squeeze each of them into small pyramids and place them on a parchment lined baking tray. Bake the tops for 15-17 minutes until slightly golden brown.
Remove the baking tray with the tops and leave them to cool (they are a bit fragile at first, so don’t remove them from the baking tray).
When the tops are cooled, melt the chocolate over a water bath. Then use a small spoon to drizzle the tops with melted chocolate and sprinkle them with liquorice powder. Leave the tops to cool until the chocolate has set before serving.