Even though Hannah’s Gluten Free Goodies is an up and coming business, I’d still like to share the odd recipe and do other things such as reviews of gluten free products and tips on gluten free baking. So… here is my first recipe! I picked this one because it’s been so hot here lately, and in the heat sometimes you just don’t fancy a big piece of cake or something rich and chocolaty. These chocolate and date delights on the other hand, are so light you could eat several in one go and they’re also incredibly easy and quick to make. They are a bit like mini meringues but with lots of yummy things inside.
All of the ingredients in these delights are naturally gluten free, although do double check that your chocolate chips are gluten free as some occasionally contain gluten.
Chocolate and Date Delights
Oven temperature: 180C/160C fan/350F/gas mark 4
Makes about 12
2 free range medium egg whites
110g/4oz caster sugar
50g/2oz chopped dried dates
50g/2oz desiccated coconut
50g/2oz plain chocolate chips
Pre-heat your oven and grease and line 2 baking trays with baking paper.
Whisk the egg whites with an electric mixer until they form stiff peaks (you will know when they are at this stage by tipping the bowl upside down – if the mixture stays in place then they are done but if it moves then carry on whisking). Gradually add the sugar a tablespoon at a time, however, be careful not to over mix as the mixture can become sloppy.
Fold in the remaining ingredients with a metal spoon and place small mounds of the mixture (roughly a tablespoon) on the prepared trays, spacing them well apart.
Bake in the oven for 10 minutes until fairly crisp and golden on top. Leave on the trays for a few minutes and then transfer to a wire rack to cool completely.
These will keep for 2-3 days in an airtight container although they are best eaten as fresh as possible. Enjoy!