Thursday, 14 November 2013
Nutty Tartlets with Chocolate Filling
I had a wonderful friend over this afternoon and decided I wanted to whip up something for afternoon tea that was full of goodness but full of flavor. I found a recipe the other day for a chocolate pudding which sounded really simple to make and looked gorgeous and mousse-like in texture. The recipe uses gelatin to set, and can be made in about 5 minutes and ready to eat in about half an hour.
I didn't really want to make a pudding for afternoon tea so decided that the pudding recipe might work well as a little tart filling as a wee afternoon tea bite sized morsel. it would be ideal if you wanted to make a fancy little 'high-tea' style afternoon tea too. These delicious little treats are gluten-free, grain-free, dairy-free, soy-free, and free of refined sugar.
(Gluten-free, grain-free, dairy-free, soy-free, free of refined sugar)
4 medjool dates (or 6 dried dates, soaked in 2 tbsp boiling water for 10 minutes)
1/2 cup raw cashew nuts
1/2 cup raw almonds
1/2 cup coconut butter (recipe here, or you could just use desiccated coconut, but the texture will be a little more coarse)
1 tbsp chia seeds
1tbsp coconut oil
juice of half an orange
Chocolate Filling: (recipe borrow from www.grassfedgirl.com)
1/2 cup coconut milk
1 tbsp cocoa
1 tbsp maple syrup
1/2 tbsp gelatin
1 tbsp water
1. In a small food processor or blender, combine all of the tart shell ingredients (dates, cashews, almonds, coconut butter, chia seeds, coconut oil and orange juice). Blend until mixture is well combined and nuts are finely chopped. You can blend as little or as much as you want depending on the texture you prefer for your shell casing, just keep in mind that the more you blend it, the better it will stick together.
2. Press about 1 tsp of mixture (depending on how thick you like your shell, and how big your moulds are) into each hole of a cake pop mould, small muffin tin, or small tart tin (If you are using a muffin tin, line them first so you can get the tarts out. If you are using tart tins, make sure they have a removable base for the same reason).
3. Place prepared tart shells in the fridge to chill while you make the filling.
4. In a small pot combine the coconut milk, cocoa and maple syrup over a medium heat. Whisk gently until combined and heated.
5 Dissolve the gelatin in the water in a small bowl, then add to the coconut milk mixture. Stir until gelatin has dissolved into the coconut milk.
6. When the mixture is hot, remove from the heat. Pour a small amount into each tart shell. Once all tart shells are filled, place the tarts back into the fridge until the filling is set (about half an hour to an hour). If you would like to fast track it, you can pop them in the freezer.
If you have any filling left over you can pour it into a ramekin for a little bonus dessert!