Summer seashell treats
Whether you’re looking for a summery treat to enjoy in the warmer weather, or want to capture a piece of summer to brighten up a gloomy day, these super simple summer seashell treats are sure to cut the mustard.
I had a bit of a creative “brain wave” coming up with these. I’d recently bought myself a silicone chocolate mould*, with the intention of trying to get TC to like more chocolate-like things by making Carob shells, and wanted to have a play.
I’m really glad I gave these a try because they are really yummy, very pretty and actually surprisingly simple to make. I had a couple of requests for the recipe – so especially for those people – here it is!
1 bar creamed coconut
1 tablespoon tahini
1 tablespoon date nectar
The zest of 1 lemon
Sprinkles of your choice (I used dried rose petals)
*NB: If you don’t have a silicone mould, the mix will still taste great rolled into balls or spread onto a baking sheet and cut into squares
- Take out your chocolate mould (make sure it’s got no residue from any previous experiments as this mix is very light coloured and it may ruin the effect) and pop in any bits of decoration that you are using (i.e. rose petals) to the seashells.
- Melt the creamed coconut in a bowl of warm water.
- Empty the water out and pop the melted coconut cream into the bowl.
- Mix in the tahini, raw honey and lemon zest.
- Once the mixture is well combined, spoon small amounts into your mould. It won’t swell too much so you shouldn’t need to worry about leaving a gap at the top.
- Chill to set (or chuck it in the freezer if you’re in a hurry/blessed with warm weather and need them to stay set as long as possible when they come out).
- Wow all your friends by producing these at your desk at lunch (like I did) or gobble up the lot yourself!
What variations on flavouring would you like to see for these? Let me know if there are any in particular you’d like me to give a try!