Do you still live in the belief that desserts cannot be healthy?
Get out of that belief, right now!
And instead, into the realm of deliciousness being good for you!
These little tartes all full of goodness but omit any nasties: They are gluten free, dairy free, do not contain any industrial white sugar, are vegan .. and the best part? You only need a blender PLUS you can make them in 15 minutes, no baking required!
VALENTINES RECIPE FOR ALMOND BUTTER CHOCOLATE TARTES
makes 3 tartes with 5 inch diameter (12cm) or 1 large Tarte
BASE
Ingredients:
1 C almonds – or 165g ground almonds
1/2 C raw cacao powder
1/4 C raw palm sugar
1/4 C cold-pressed coconut oil, liquid
2 TBSP cacao nibs
2 TBSP maple syrup or raw agave or raw honey or 3 dates, pitted and soaked
1/2 vanilla bean, scraped
1 pinch of sea salt
Preparation:
Coarsely grind almonds in a blender or food processor. A few small chunks are actually great for a more interesting texture than a plain flat smooth crust.
Add all other dry ingredients, process lightly then add the remaining, wet ingredients and pulse-blend until the dough is starting to stick together.
Either use cake tins with removable base like in the video or line your tin with gladwrap.
Divide the dough equally (use a kitchen scale if you want to be ultra correct or need a certain number of tartes) and gently press the dough into each tin, bottom and sides.
Freeze while preparing the filling.
ALMOND FILLING
Ingredients:
1 C almond butter (use hazelnut butter, cashew butter or peanut butter if you prefer. Or grind macadamia nuts for a few minutes until they turn into butter)
3 TBSP raw agave syrup or raw honey or maple syrup or stevia (sample to check sweetness- a little goes a long way)
1 TBSP cold-pressed coconut oil, liquid
1 pinch of sea salt
Preparation:
Place all ingredients in a mixing bowl.
Manually stir with a fork or a spoon until well combined.
CHOCOLATE TOPPING
Ingredients:
3/4 C raw chocolate, chopped
1/2 C maple syrup or raw agave or raw honey or 4 soaked, pitted dates or stevia
4 TBSP raw agave syrup or raw honey
1 young thai coconut, jelly
2 TBSP cold-pressed coconut oil, liquid
1/2 vanilla bean, scraped
1 pinch of sea salt
Preparation:
Melt chocolate in your dehydrator or in a bain marie like in the video:
Place it in a small stainless steel bowl and let that bowl sit in a larger bowl filled with hot water.
Blend chocolate with all other ingredients to a smooth cream – you do not want any bits or lumps.
ASSEMBLY
Remove tartes from freezer.
Spread almond butter onto crusts.
Pour chocolate on top.
Freeze overnight, refrigerate thereafter.
Garnish with raw cacao powder or chocolate shavings or coconut flakes or cacao nibs and some chocolate sauce.
ENJOY!
Notes:
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!