VEGAN & GLUTEN-FREE ALMOND & COFFEE TARTLETS

INGREDIENTS FOR THE BASE:

80g almond flour
40g brown rice flour
2 Tbsp maple syrup
2 Tbsp EVOO ( Extra Virgin Olive Oil )
2 tsp flax meal
1/2 tsp pure vanilla extract
1/4 tsp baking powder
1/4 tsp saltβ €

INGREDIENTS FOR THE COFFEE CREAM:

1 cup cashews, soaked for 6h
1/4 cup + 2 Tbsp almond milk, homemade
3-4 soft Medjool dates, pitted and chopped
1 Tbsp espresso
1 tsp maca powder
1/2 tsp vanilla extract
1/4 tsp salt
3 Tbsp cup raw cacao butter, meltedβ €

INGREDIENTS TO DECORATE:

Fresh raspberries
Dark chocolate
Sea salt flakesβ €

INSTRUCTIONS:

1.To make the base, mix all the ingredients using your hands and knead until you form a dough.

2.Cover and chill in the refrigerator for 30 min.

3.Divide the dough into 3 portions. Sprinkle some rice flour over your work surface and roll every portion using a rolling pin to a thickness of approx. 3 mm.

4.Place them over the tart pans and press carefully. Trim the edges as needed.

5.Dock the tart dough with a fork and bake at 180ΒΊC for 15 min until golden brown. Let them cool down before removing the crusts from the tins.

6.In the meantime prepare the coffee cream.

7.Rinse and drain the cashews, and blend with the rest of the ingredients (except the cacao butter)

8.Once you get a smooth consistency stream the cacao butter.

9.Pour the filling over the bases and refrigerate for at least 3h until firm.


10.About 20 min before serving, take your tarts out of the fridge and melt some dark chocolate.


12.Drizzle every tart with the chocolate and garnish with fresh raspberries and sea salt flakes.

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