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CHOCOLATE
tartlets
Ingredients
Base: ⠀
1/2 cup cacao nibs ⠀
1/4 cup cashews ⠀
1/2 cup rolled oats ⠀
2-3 dates, soaked for 10-15 minutes ⠀
1/4 cup coconut sugar ⠀
2 tbsp coconut oil, melted ⠀
Pinch of salt ⠀
Water for blending, if needed ⠀
⠀
1/2 cup cacao nibs ⠀
1/4 cup cashews ⠀
1/2 cup rolled oats ⠀
2-3 dates, soaked for 10-15 minutes ⠀
1/4 cup coconut sugar ⠀
2 tbsp coconut oil, melted ⠀
Pinch of salt ⠀
Water for blending, if needed ⠀
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Preparation
1. Pulse all the dry ingredients in a food processor until all broken down. ⠀
2. With the food processor still running, add dates one by one. Then add coconut oil. If the dough still looks dry, add some water. The texture we're looking for - the dough should form a ball but should not stick to your fingers. ⠀
3. Press crust evenly into tartlet forms. ⠀
4. Melt chocolate on a double boiler, then add coconut cream and salt. Emulsify in a blender. ⠀
5. Pour the cream on top of the tart crusts and let set in fridge or freezer for an hour or two.
2. With the food processor still running, add dates one by one. Then add coconut oil. If the dough still looks dry, add some water. The texture we're looking for - the dough should form a ball but should not stick to your fingers. ⠀
3. Press crust evenly into tartlet forms. ⠀
4. Melt chocolate on a double boiler, then add coconut cream and salt. Emulsify in a blender. ⠀
5. Pour the cream on top of the tart crusts and let set in fridge or freezer for an hour or two.
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Cream: ⠀
150g vegan dark chocolate ⠀
100ml coconut cream, room temperature ⠀
Liquid sweetener to taste (optional) ⠀
Pinch of salt
If you are trying out one of my delicious recipes, please tag me @sfoodies and use my #sfoodies_nailedit on Facebook and Instagram.
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I cannot wait to see what you make as well as read what you think. I would also love to share your success with others.