Desserts

Professional Desserts

Millionaire's Shortbread

Millionaire’s shortbread with black olive caramel

What you’ll need...cutout-pitted-black-olives Olive caramel 100g pitted black Fragata olives 200g caster sugar 50g liquid glucose Chocolate topping 200g plain chocolate Knob of butter Shortbread 175g butter 5 tbsp caster sugar 1 tbsp vanilla extract 175g plain flour Pinch of salt To garnish A handful of strawberries Method... 1. To make the shortbread preheat the oven to 180c/ gas mark 4. Cream the butter and sugar together and add the vanilla. Beat until smooth. Add the flour and salt and press onto the bottom of a greased or lined tin. Bake for 20-25 minutes until shortbread is pale golden. Set aside to cool. 2. While the shortbread is cooling blend the olives in a food processor to a fine paste, melt the caster sugar and 50g of glucose syrup in a saucepan over a low heat, then increase the heat and continue to cook until the caramel is golden brown. Remove from the heat and whisk in the olive paste. Leave to cool then spoon onto the shortbread. Allow to set at room temperature for at least 20 minutes. 3. When the caramel has set, melt the chocolate in the microwave with the butter and spread it in an even layer over the caramel. 4. Leave it out at room temperature to harden little. Before the chocolate has completely set cut it into squares or your desired shape and enjoy!
Chocolate Cake

Chocolate, almond & black olive cake

What you'll need...cutout-pitted-black-olives 250g high cocoa percentage dark chocolate 250g unsalted butter cut into pieces 6 free range eggs, separated 125g caster sugar 60g ground almonds 1 tbsp blended Fragata black pitted olives Method: 1. Preheat oven to 190 degrees/gas mark 5 2. Lightly grease a 23cm cake tin 3. Melt chocolate and butter together over a pan of gently simmering water. Stir until combined and leave to cool 4. Whisk the sugar and egg yolks until light and fluffy 5. Gradually pour the melted chocolate into the egg mix, stirring constantly 6. Blend the olives 7. Using a large spoon, fold in the almonds and blended olives 8. In a separate bowl, whisk the egg whites until they form stiff peaks 9. Using a large metal spoon, fold the egg whites into the chocolate mixture until they’re combined 10. Pour the mixture into the prepared tin and bake for 35 minutes(The cake will be very moist in the middle, but resist cooking it for longer!) 11. Remove the cake from the ovsen, and leave to cool completely 12. Once cooled, remove from the tin and cut into pieces 13. Serve on its own, or increase the indulgence and drizzle some cream over the top!
OLIVE ICE CREAM 2 (1)

Olive and fig ice cream

 What you'll need...black-pitted-olives-tin 2 cups of black pitted Fragata olives finely chopped 1/2 cup of dried figs 1/2 an orange 1 1/2 cups of whole milk 1 1/2 cups of cream 1 cup of sugar 1 tsp vanilla extract 3 egg yolks 1/4 cup olive oil  Method...
  1. Place the olives in a bowl with enough water to just cover them. Leave for a couple of hours
  2. Drain the water
  3. Sweeten the olives by placing a pan on a medium heat with 1 1/2 cups of water, juice of 1/2 an orange and 3/4 cup of sugar
  4. Bring to the boil over a medium heat, while stirring
  5. Simmer for 6 minutes
  6. Take the pan off the heat and allow the olives to cool
  7. Strain and drain the olives, then chop finely
  8. Rehydrate the figs by placing them in enough hot water just to cover them in a bowl
  9. Chop the figs when softened
  10. For the ice cream, add milk and vanilla extract to a pan and bring to a medium heat
  11. In other bowl, add egg yolks, sugar and whisk until creamed
  12. Use a ladle to slowly add the heated milk into the creamed eggs and sugar, whilst continuously whisking
  13. Once all the milk has been added to the egg/sugar mixture, pour back into the pot and stir the ice cream base with a wooden spoon over medium heat, until thickened.
  14. Allow the base to cool for at least four to five hours
  15. When the ice cream has sufficiently cooled insert it into your ice cream maker.
  16. Churn for around 25 minutes
  17. Add the chopped figs and olives.
  18. Pour in the olive oil and after five minutes the ice cream should be well blended
  19. Serve and enjoy
chocolate-2

Pamela’s Not-So-Naughty Chocolate Cake

Black olives, in a chocolate cake. You read that right. But wait, don’t be put off - they offer the most incredible, delicate saltiness to this rich, gluten-free and dairy-free treat. Working wonderfully with the softness of the beetroot and sweetness of the dark chocolate, the result is a decadent dessert ideal for any special occasion.
coffee-cake6

Pamela’s Coffee, Banana & Walnut Crumble Squares [VEGAN]

This recipe was created by health-food blogger and resident recipe developer, Pamela. 

Another sweet recipe using Fragata’s black olives; another creation that went down a storm. Combined with the natural sweetness of bananas and dates plus the rich flavours of coffee, cinnamon and coconut sugar partnered with a crunchy oat topping, these delicious but healthy treats are sure to satisfy any sweet tooth and would go perfectly with a cuppa!

Serves: 9-12

Ingredients:

  • ½ cup Fragata Black Olives

  • 3 tablespoons stevia (I used Truvia)

  • ½ cup dates, soaked in hot water for 10 minutes

  • 2 bananas

  • 1 teaspoon vanilla extract

  • ½ cup coconut or almond milk

  • 2 tablespoons coconut nectar or maple syrup

  • 3 teaspoons instant coffee dissolved in 2 tablespoons hot water

  • 1 cup buckwheat flour

  • ½ cup almond flour

  • 4 tablespoons flaxseeds

  • ¼ cup coconut sugar

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon

For the crumble topping:

  • ½ cup rolled oats

  • ¼ walnut pieces

  • 2 tablespoons coconut sugar

  • 2 tablespoons coconut oil, melted

  • ½ teaspoon cinnamon

Get baking!
  1. Preheat the oven to 190 degrees C and grease and line a deep square baking tin.

  2. Rinse and drain the olives, then place in a small pan with ¼ cup of water and the stevia and bring to the boil. Simmer for 10 minutes, until the water and stevia start to reduce. Set aside.

  3. Mix together the flours, flaxseeds, coconut sugar, baking powder and cinnamon in a large bowl.

  4. Drain the dates, then place in a blender with the cooled down olives and the remaining juices along with the bananas, vanilla, milk, chosen syrup and dissolved coffee. Whizz up until thick and smooth.

  5. Pour into the dry ingredients and stir well to combine. You might want to add a little extra milk if it’s too dry - you want a nice thick batter.

  6. Spoon this into your prepared tin and smooth out evenly.

  7. Mix together the ingredients for the crumble so it’s a little sticky, then scatter over the mixture. Bake for about 35-40 minutes in total, covering halfway, until golden, risen and a skewer comes out clean (but still soft).

  8. Leave to cool in the tin for at least 30 minutes, then remove and place on a chopping board. Cut up into squares and enjoy while still warm, or keep in an airtight container for up to 4 days.

cheesecake-3

Pamela’s Raspberry & Chocolate Raw Cheesecakes

This recipe was created by health-food blogger and resident recipe developer, Pamela.

Warmer weather means lighter desserts, including a personal favourite of mine - raw cheesecakes! Believe it or not, it is possible to make a frozen sweet treat that’s healthy, looks pretty AND contains Fragata’s juicy black olives! Combined with dates, cacao, nuts and oats, they make the perfect base, topped with a creamy but dairy-free, fruity topping. Definitely one to make ahead and pop out the freezer if you have guests round or fancy something sweet to cool down.

cheesecake-5

Ingredients (makes 6 mini cheesecakes):

Base -

  • 1 cup dates, soaked in boiling water for 10 minutes

  • 1 cup Fragata Black Olives, drained and rinsed

  • 2 tablespoons coconut oil, melted

  • 2 tablespoons maple syrup

  • 3 tablespoons cacao powder

  • ½ cup walnuts

  • ½ cup rolled oats

  • 1 tsp vanilla extract

First place the olives in boiling water for 10 minutes. Then drain well and add to a high-power blender with all of the other ingredient and blitz well until you have a slightly sticky, dough-like texture. Scrape out from the blender and divide between six muffin tins. Use silicone if possible. Keep in the fridge while you make the filling.

For the filling -

  • 1 cup cashew nuts, soaked in water overnight

  • 1 cup frozen raspberries

  • 3 tablespoons honey or maple syrup

  • 3 tablespoons coconut oil, melted

  • 1 teaspoon vanilla extract

  • Squeeze of lemon juice

Drain the cashews and put dry. Place in a blender with the other ingredients and whizz up until thick, smooth and a beautiful pink colour. Now spoon over the base of each muffin tin to reach almost the top. Return to the freezer for at least 4 hours.

For the decoration -

  • 1 tablespoon coconut oil

  • 1 tablespoon honey or maple syrup

  • 2 tablespoons cacao powder

  • 6 raspberries, to decorate

  • Dried rose petals (optional)

When you’re ready to serve the mini cheesecakes, remove the muffin tray from the freezer (give them about 5 minutes to thaw out slightly). Meanwhile gently melt the coconut oil and honey or syrup in a small pan, then whisk in the cacao powder so you have a glossy sauce. Now drizzle over each cheesecake (it will set quickly!), place a raspberry on top of each then scatter over dried rose petals. Now tuck in!

Keep any extras in the freezer for up to 2 months. Pop out from the freezer whenever!

 
rocky-3

Rocky Road Chocolate Bars

This recipe was created by health-food blogger and resident recipe developer, Pamela. Chocolate is one of those things everyone of all ages craves. So why not make your own healthier version? This one is more of a rocky road, packed with dried fruit and nuts for extra crunch, sweetness and energy. Along with a homemade ‘biscuit’ broken up into pieces, this is sure to satisfy a sweet tooth for after school cravings! Ingredients (makes 8 bars): For the biscuit -
  • ½ cup oats
  • ½ cup ground almonds
  • ¼ cup dates, soaked in boiling water for 10 minutes
  • ¼ cup Fragata Black Olives, rinsed and drained
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
For the raw chocolate fudge -
  • 3 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • 3 tablespoons almond or cashew butter
  • 6 tablespoons cocoa or cacao powder
For the other rocky road parts -
  • ½ cup dried fruit - use sultanas, chopped apricots, cherries, blueberries, cranberries…
  • More nuts if you wish
Get making!
  1. First make the biscuit: Place everything in a blender and whizz up until smooth and the mixture comes together. Press into a silicone loaf tin and bake for about 15 minutes, until crispy and golden. Leave to cool completely, then break up into very small chunks.
  2. Now make the chocolate: Gently melt the coconut oil, maple syrup and nut butter in a small pan. Remove from the heat then whisk in the cacao powder to form a slightly thick chocolate sauce.
  3. Scatter over some of the broken up biscuit pieces, your dried fruit and nuts in the bottom of a lined loaf tin. Pour over the ¾ of the chocolate mixture to cover. Sprinkle over the remaining biscuit, fruits and nuts then spoon over the remaining chocolate.
  4. Freeze for at least 4 hours.
  5. When you’re ready to serve, remove from the freezer 10 minutes beforehand (or keep in the fridge for 20 minutes) then slice up into bars.
muff-1

Chocolate Butterfly Muffins

This recipe was created by health-food blogger and resident recipe developer, Pamela. Butterfly muffins are synonymous with kid’s parties and make a fun way to finish off a meal. By baking your own buns (yes, with olives in them!!) you can control what goes into them while still making them deliciously tasty, so give this recipe a go - it’s sure to be a hit with younger ones and would go great in a packed lunch box! Ingredients (makes 6): For the cupcakes -
  • 1 cup gluten-free flour
  • ½ cup oat flour
  • ⅓ cup coconut sugar or brown sugar
  • 1 teaspoon baking powder
  • ½ cup unsweetened apple puree
  • ½ cup dates, soaked in boiling water for 10 minutes
  • ¼ cup Fragata Black Olives, rinsed and drained
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 4 tablespoons cacao or cocoa powder
  • 2-3 tablespoons milk
For the frosting -
  • ¼ cup margarine (dairy-free if needed) or butter
  • 2 tablespoons cacao or cocoa powder
  • ¼ cup icing sugar (try zero icing sugar to keep sugar content down)
Get baking!
  1. Preheat the oven to 180 degrees C and lightly grease 6 muffin or cupcake tins.
  2. Mix together the flours, coconut/brown sugar and baking powder in a large bowl.
  3. Place the apple puree, drained dates and olives, egg and vanilla extract in a blender and whizz up until quite thick and smooth. Set aside.
  4. Gently heat the coconut oil and maple syrup in a small pan until melted, then remove and whisk in the cacao or cocoa powder until smooth and glossy.
  5. Pour the blended olive and date mixture into the dry ingredients along with the chocolate sauce and milk and gently fold in to form a smooth chocolate batter.
  6. Divide this mixture between the muffin tins to each the top. Bake for about 15-20 minutes, until risen and cooked through - they will still be a little soft. Leave to cool.
  7. Meanwhile beat together the frosting ingredients until thick and smooth and keep in the fridge until needed.
  8. Once cooled, gently cut out and scoop the middle of each muffin, being careful to keep it intact. Slice each in half for the butterfly wings.
  9. Spoon some of the frosting into each cavity to fill to the top, then arrange the cut out ‘wings’ on top. Repeat for each - then enjoy!
Keep remaining muffins in the fridge in an airtight container for up to 3 days.
donuts-3

Salted Chocolate Donuts

This recipe was created by health-food blogger and resident recipe developer, Pamela. A chocolate donut recipe...On the Fragata website, using black olives. That’s right! Blended together with sweet potato and dates, they form the base of these incredibly delicious and rich chocolatey donuts with the ideal balance of saltiness. Make as a treat or snack when sugar cravings hit, they’d go down well with younger ones too without all the added sugars! Makes: 6 Ingredients:
  • 1 cup cooked sweet potato chunks
  • ½ cup dates or prunes), soaked in hot water for 30 minutes
  • 2 tablespoons Fragata Black Olives, drained
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • 4 tablespoons cacao or cocoa powder
  • 1 + 1/2 cups gluten-free flour
  • 1 teaspoon baking powder
  • ⅓ cup coconut sugar or brown sugar
  • Pinch of sea salt
For the frosting -
  • 50g dark salted chocolate, broken up into pieces
  • 2 tablespoons coconut oil
  • 4 tablespoons cacao nibs, to decorate
Get baking!
  1. Preheat the oven to 180 degrees C and lightly grease a tin with 6 donut molds.
  2. Place the cooked sweet potato chunks, drained dates or prunes and olives plus the eggs and vanilla in a blender and whizz up until smooth.
  3. Gently melt the coconut oil with the maple syrup in a small pan, then remove from the heat and whisk in the cacao or cocoa powder to create a smooth sauce.
  4. Mix together the flour, baking powder, sugar and sea salt in a bowl. Pour in the chocolate sauce and blended olive mixture and fold in to create a batter.
  5. Spoon this into the donut molds to reach the top of each and smooth out. Bake for about 20 minutes until risen and cooked through, then leave to cool.
  6. Make the frosting: melt the chocolate and coconut oil in a bowl over boiling water, then spoon over each donut to just about cover. Sprinkle each with cacao nibs, then leave to set for about 30 minutes. Now enjoy!
 
chestnut2

Chocolate, Orange & Chestnut Tartlets

This recipe was created by health-food blogger and resident recipe developer, Pamela. These gorgeous, no bake tartlets are ideal to serve as an after dinner treat to get in the festive mood! The separate parts can be made in advance and thrown together at the last minute and come together to form a delicious combination of flavours. Enjoy! Makes: 4 Ingredients: For the tartlet cases -
  • 1 cup dates, soaked in hot water for 10 minutes
  • 3 tablespoons Fragata Black Olives, drained
  • 1 cup walnuts
  • 4 tablespoons desiccated coconut
  • 2 tablespoons coconut oil
  • 2 tablespoons date nectar or maple syrup
  • Finely grated zest of 1 orange
For the chestnut cream -
  • 1 x 350g pack silken tofu
  • 100g cooked chestnuts
  • 2 tablespoons tahini
  • 1 teaspoon ground cinnamon
  • 2 tablespoons date nectar or maple syrup
  • ½ teaspoon vanilla extract
To decorate - Dried cranberries, cacao nibs and flaked almonds Get making!
  1. First make the tartlet cases: Place the drained dates and olives, walnuts, desiccated coconut, coconut oil and date nectar/maple syrup in a food processor or high-power blender and whizz up until broken down and the mixture sticks together.
  2. Stir in the orange zest then bring the mixture together into one big ball.
  3. Divide between 4 and press into 4 individual tartlet cases, making sure the base and sides are evenly covered.
  4. Place in the fridge for at least 1 hour to firm up and chill.
  5. Now make the chestnut cream: Place the silken tofu, cooked chestnuts, tahini, cinnamon, date nectar/maple syrup and vanilla in a blender and whizz up until thick and smooth. Keep in an airtight container or jar in the fridge for at least 1 hour to firm.
  6. When you’re ready to serve, carefully remove the tartlet cases from the tin and place on a plate. Spoon some of the chestnut cream into your tartlet case to fill, then sprinkle over your choice of decoration. Now serve!
Make ahead: You can keep the tartlet cases and chestnut cream in the fridge separately and made up to 3 days in advance. Serve straight away once you have arranged them.
pudding-6a

Healthy Christmas Pudding with Spiced Cream Sauce

Fans of the traditional Christmas Pudding should give this healthy recipe a go using Fragata’s black olives - they add a wonderful saltiness alongside the sweetness of the dried fruits and festive flavours. Moist, packed with flavour and with a spiced cream sauce on the side, try this twist on the festive dessert, it’s guaranteed to be a winner! Serves: 4 Ingredients: For the pudding -
  • 1 cup Medjool dates, soaked in hot water for 10 minutes
  • 1 cup cooked pumpkin or butternut squash
  • 3 tablespoons oil
  • Zest and juice of 1 orange
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 tablespoons maple syrup or honey
  • 2 tablespoons tahini or almond butter
  • 3 tablespoons Fragata Black Olives, drained
  • 1 cup ground almonds
  • ½ cup plain flour (can be gluten-free)
  • ½ cup rolled oats
  • 1 teaspoon baking powder
  • 3 tablespoons coconut or brown sugar
  • 1 teaspoon mixed spice
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • Large pinch of salt
  • 1 cup mixed dried fruit
  • 1 cup walnut pieces
For the spiced ‘cream’ sauce -
  • 2 cups almond milk
  • 4 tablespoons coconut or brown sugar
  • ½ teaspoon mixed spice
  • 2 tablespoons brandy - optional
  • ½ teaspoon vanilla extract
  • 1 heaped tablespoon cornflour
Method:
  1. Preheat the oven to 170 degrees C and grease 4 x 200ml mini pudding tins well. Place in a deep baking/roasting tin.
  2. First pit the soaked dates and place in a food processor with the cooked pumpkin/squash, oil, orange juice, eggs, vanilla, syrup/honey and olives. Whizz up for a good minute until smooth.
  3. Now add in the almonds, flour, oats, baking powder, sugar and spices. Blend again for another 30 seconds.
  4. Stir in the dried fruit, nuts and orange zest and stir until combined. Divide the mixture between the pudding tins and spoon into each, reaching the top.
  5. Pour boiling water to reach halfway up the tins. Cover the whole thing with tin foil and seal to make sure no steam escapes while baking.
  6. Bake for about 1 hour and 15 minutes, until the puddings are golden and firm. Carefully remove the foil and the tins from the baking tray. Run a knife around each pudding to release then top out into bowls.
  7. Now make the sauce: Place the milk, sugar, brandy (if using) and vanilla in a small pan and bring to just the boil then simmer. Whisk the cornflour in a cup with a little water to form a paste and pour in, whisking constantly as the sauce thickens.
  8. Pour over some of the sauce over each pudding. Now enjoy steaming hot!
brow-2

Secretly Healthy Vegan Brownies

This recipe was created by health-food blogger and resident recipe developer, Pamela. Brownies and healthy don’t usually belong in the same sentence; but with this recipe, you’d never guess this could be possible! Delicious, gooey vegan brownies made from secretly healthy ingredients (including Fragata Black Olives to add a touch of saltiness) and a sneaky addition of courgette, these really are the ideal January treat when you may still crave something sweet and chocolatey, but you are still conscious of keeping your eating habits on track. Ingredients:
  • 1 x 400g tin black beans, drained
  • ¼ cup Fragata black olives, drained
  • ½ cup dates, soaked in hot water for 10 minutes
  • 1 teaspoon vanilla extract
  • ¼ cup almond milk
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 4 tablespoons cacao or cocoa powder
  • 1 cup buckwheat or gluten-free flour
  • 2 tablespoons flaxseeds
  • 1 courgette, grated
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon cinnamon
  • teaspoon instant coffee, dissolved in 1 tablespoon boiling water (allow to cool a little)
  • ½ cup hazelnuts, chopped
Get baking!
  1. Preheat the oven to 180 degrees C and grease and line a rectangular baking tin.
  2. Drain the dates then tip into a food processor or high-powered blender along with the drained beans, black olives, vanilla extract and almond milk. Whizz until very smooth and thick.
  3. Gently melt the coconut oil and maple syrup, then remove from the heat and whisk in the cacao/cocoa powder until you have a smooth glossy sauce.
  4. Stir together the flour, flaxseeds, grated courgette, baking powder, bicarb of soda and cinnamon. Pour in the blended date mixture and the chocolate sauce, along with the coffee. Mix well to form a thick batter, then gradually stir in the walnuts.
  5. Spoon into your prepared tin and bake for about 25 minutes, until risen and cooked through but still a little soft.
  6. Leave in the tin to cool completely, then cut into bars, drizzle with melted dark/vegan chocolate and enjoy!
Keep any remaining brownies in the fridge in an airtight container for up to 4 days.
torte-1

Chocolate & Orange Torte

This recipe was created by health-food blogger and resident recipe developer, Pamela. A rich, decadent and heavenly dessert for all chocolate lovers, this torte would make a wonderful Valentine’s Day treat. With a nutty base, delicious thick caramel topped with an orange-infused chocolate ganache, this is simply irresistible! Serves: 8-10 Ingredients: For the base -
  • 1 cup walnuts
  • 1 cup almonds
  • 1 cup dates
  • ½ cup Fragata Black Olives, drained
For the filling -
  • 1 cup dates, soaked in hot water for 10 minutes
  • ½ teaspoon vanilla extract
  • 1 tablespoon chia seeds
  • Pinch of sea salt
For the chocolate ganache -
  • 3 tablespoons coconut oil
  • 1 tablespoon tahini
  • 4 tablespoons maple syrup
  • 6 tablespoons cacao powder
  • Zest and juice of 2 oranges
Get making!
  1. First make the crust: Place the dates, nuts and drained olives in a food processor and blend well until the mixture comes together. Press this into the base and up the sides of a loose-bottomed flan/tart tin and place in the freezer.
  2. Next make the caramel: Drain the dates but keep the water. Place in a food processor along with 2 tablespoons of the water and vanilla. Whizz up until smooth, then add 2 more tablespoons of water, chia seeds and salt. Blend again until smooth.
  3. Spread this over the base to cover and form a generous layer then return back to the freezer.
  4. To make the chocolate ganache: Gently melt the coconut oil, tahini and maple syrup, then remove from the heat. Keep the orange zest to the side but whisk in the orange juice and cacao until smooth.
  5. Pour this over the caramel to cover and form a generous layer. Return to the freezer for at least 2 hours to set.
  6. When you’re ready to serve, remove the tin from the freezer 10 minutes beforehand. Scatter the orange zest around the sides of the tart, then gently push out the tin. Place on a serving board and cut into slices. Now serve and enjoy!
Keep any remaining slices in the freezer for up to 1 month.