I get a large amount of my sweet recipe inspiration from the snacks I enjoyed as a child. My Mum grew up in Scotland and loved to showcase her heritage through her food choices, therefore one of the treats we always had in the house were Tunnock’s tea cakes. If you’ve never heard of Tunnock’s teacakes, these gorgeous little souls include a whipped marshmallow dome sitting atop a biscuit which is then covered entirely in chocolate. They’re a classic to have alongside afternoon tea here in the UK and truly are a thing of beauty. Of course, I love to treat myself to one every now and then but then I also like a challenge and what better challenge would there be than to healthify this traditionally sugary, buttery and creamy dessert into something nutritious and enjoyable for everyone whatever their dietary preferences. These raspberry and coconut whip ‘marshmallow’ chocolate teacakes are everything that I remembered as a child but with a nutritional twist, I couldn’t help but love them even more!
For the coconut whip marshmallow
- 1 400ml can of coconut milk (left in the fridge overnight or freezer for 2 hours)
For the biscuit
- 1 cup pecans
- 1/2 cup oats
- 6 medjool dates or dried figs
- 2 tablespoons of water
For the raspberry filling
- 1/2 cup fresh or frozen and thawed raspberries
For the chocolate coating
- 150g dark chocolate (70% cocoa solids or more)
Step 1 – For the coconut whip marshmallow
Begin by scooping the solid cream at the top of your coconut milk out of the can and into a deep mixing bowl. Using chilled electronic beaters, whip for around 10-15 minutes until light and airy. Carefully transfer the whip to a piping bag with a wide rounded nozzle. Pipe the whip into 10 spirals onto a baking tray lined with grease-proof paper around the size you want your teacakes, ensuring that you leave a peaked tip in the centre. Place these in the freezer for half an hour whilst you make the biscuit.
Step 2 – For the biscuit
Pre-heat your oven to 160°C.
Place your pecans and oats in a food processor and blend until ground into a flour. Add your dates/figs and blend again until mixed with the oats and pecans. Finally add the water and blend again until everything is combined and sticky.
Use your hands to shape the mixture into 10 circular biscuits and place on a lined baking tray. Bake in the oven for 15-20 minutes until the biscuits are golden and beginning to to crisp on the edges. Remove and allow to cool on a wire rack.
Step 3 – For the raspberry
Simply mash your raspberries well and place to one side until assembly.
Step 4 – For the chocolate
Place your chocolate in a glass bowl suspended over boiling water and heat on the stovetop until melted.
Step 5 – Assembling the teacakes
Take your cooled biscuits and dip one side in the chocolate. Place them chocolate-side up and put in the freezer to set for ten minutes. Once ready, remove and turn over. Then, spoon a small layer of the raspberry into the centre of the biscuit.
Remove the coconut whip ‘marshmallow’ from the freezer and dip each one, tip first, into the chocolate, placing them bottom-down on the biscuits using the raspberry layer to make them ‘stick.’ Once each one is coated, use any remaining chocolate to cover any gaps you have before returning the teacakes to the freezer once more for 10 minutes to set. Then, enjoy!
These are best stored in the fridge and will keep for 5 days.