Starting out in 2003, Big Tree Farms began as a modest organic vegetable farm, supplying to local restaurants and hotels in Bali. Since then, the brand has grown to operate the largest organic and integrated supply chain in South East Asia with a mission to “make the world a better place”, offering high quality organic products, including coconut sugar and nectar, cold pressed cacao and cashews.
I was delighted to receive some samples from the company, including some ingredients I had never tried before. Coconut nectar and blossom sugar are both low GI, contain 16 essential amino acids and are packed full of vital minerals like potassium and magnesium, so are great alternatives to refined sugar. With a subtle caramel-like taste, both the sugar and nectar are ideal to use to sweeten baking, drinks, cereals and so much more – I couldn’t wait to get experimenting!
As a huge fan of cacao powder, it was great to spot some in my delivery, along with sweet nibs (added coconut palm nectar) plus some incredible Cashew-Cacao Clusters; basically cashews dipped in sweet golden amber coconut nectar to add a crispy, crunchy honey-like shell, perfect as a snack if you’ve got a sweet craving.
With Valentine’s Day coming up, I wanted to create a recipe using some Big Tree Farms ingredients – the result is strawberry ‘cheesecake’ love hearts, filled with a creamy vanilla filling and a crisp chocolate topping. The coconut nectar and sugar add a delicious and subtle caramel-like hint to this romantic treat, while the cacao powder and nibs satisfy chocolate lovers in a healthier way. Make these to impress!
Ingredients:
Strawberry hearts –
- 1 x pack silken tofu (about 300g)
- 2 eggs
- 1 tbsp cornflour
- 2 tbsp Big Tree Farms coconut nectar
- 2 tsp red/pink food colouring
- 1 scoop strawberry whey protein
Vanilla cream filling –
- ½ cup Quark or low-fat soft cheese
- 1 tsp vanilla essence
- 2 tsp Big Tree Farms coconut blossom sugar
Chocolate heart topping –
- 2 tbsp coconut oil
- 2 tbsp Big Tree Farms coconut nectar
- 2 tbsp Big Tree Farms cacao powder
- Big Tree Farms sweet cacao nibs, to decorate
Get making!
- First of all, make the strawberry hearts. You’ll need 4 small silicone heart molds for the Valentine’s Day theme). Preheat the oven to 190 degrees C.
- Simply put all of the ingredients in a blender and whizz up until smooth so you have a thick batter, then pour into the molds until almost to the top. Place on baking tray and bake for about 20 minutes, then leave to cool. Remove hearts from the molds and keep in the fridge until needed.
- Meanwhile, mix together the vanilla cream ingredients and keep chilled.
- For the chocolate hearts, melt the coconut oil and nectar in a small pan, remove from heat then stir in the cacao powder until you have a smooth, quite runny liquid. Using the same heart silicone molds, pour a little of the mixture in so it at least covers the bottom (you may have some leftover!). Leave to set in the fridge for at least an hour.
- When you’re ready to serve, cut your strawberry hearts in half horizontally. Spread a little of the vanilla cream in the middle, top with the other half and pop your chocolates out. Lay one heart on top of a strawberry heart, sprinkle with a few cacao nibs and enjoy, guilt-free!
