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Base:
3/4 cup hazelnuts
1/4 cup grated coconut
2 tablespoons raw cocoa powder
3 pitted medjoul dates
1 tablespoon raw maple or agave syrup
1/4 teaspoon pure vanilla powder
1 teaspoon extra virgin coconut oil, melted
Stuffed:
1/2 cup soaked cashews (minimum 4 hours, longer is better)1/2 cup canned coconut milk (Dr. Goerg)
1 tablespoon chia seeds
2 tablespoons raw cocoa powder
3 tablespoons raw maple or agave syrup
1/2 teaspoon pure vanilla powder
1 teaspoon extra virgin coconut oil, melted
To decorate:
Instructions:
In a robot or powerful processor, grind the hazelnuts until they become like very coarse flour.
Add the rest of the base ingredients and blend until everything is mixed and well integrated.
Line the bases of the tartlets, spreading them with a little coconut oil so that they can be removed from the mold better later. Reserve.
Drain and wash the cashews and blend them very well along with the rest of the filling ingredients, until a smooth and creamy mixture is obtained.
Fill the tartlets with the mixture and decorate with fresh blueberries, cocoa nibs, grated coconut or whatever you prefer, and put them in the refrigerator for at least another hour so that they harden a little and make it easier to unmold them.
Unmold and serve.
With these measurements, 3 tartlets come out.
Recipe and photo: Delicias Kitchen
