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RAW CHOCOLATE TARTLETS DEATH BY CHOCOLATE . . . BREAKFAST

Preparation time 15 minutes • Soaking time 8 hours • Chilling time 1 hour • Makes four 4-inch (10 cm) tartlets

It’s finally okay to eat chocolate for breakfast! These tartlets may be decadent, but the healthy ingredients more than make up for the indulgence.

FOR THE FILLING

1½ cups (200 g) raw cashews

½ vanilla bean

⅓ cup (80 ml) maple syrup

3 tablespoons raw cacao powder

2 teaspoons fresh lemon juice

Pinch of salt

½ cup (100 ml) almond milk

1½ tablespoons solid coconut oil

FOR THE TARTLET BASE

1½ cups (220 g) raw almonds

3 tablespoons raw cacao powder

2 tablespoons maple syrup

2 tablespoons solid coconut oil

Pinch of salt

1. To make the filling, soak the cashews in water overnight (8 hours) in a covered container in the fridge.

2. In the morning, drain the cashews, rinse, and drain again.

3. Split the vanilla bean open lengthwise, and scrape out the seeds with a knife. Set aside the pod.

4. Place the cashews, vanilla seeds, maple syrup, cacao, lemon juice, salt, almond milk, and coconut oil in a food processor or high-speed blender and process until smooth. Pour into a piping bag (see Tip), place in the freezer, and chill for 30 minutes.

5. While the filling is chilling, make the base. Place the almonds, cacao, maple syrup, coconut oil, and salt in a food processor and pulse until well combined (it will be slightly sticky and smooth). Divide the mixture evenly between four 4-inch (10 cm) tartlet pans and press into the pans with your fingers. Refrigerate for at least 30 minutes.

6. Gently press the tartlet bases out of the pans and place on a plate. Pipe the filling into the bases. Chill until you’re ready to serve.

 

Tips

Our raw chocolate tartlets are best served with fresh berries, and a sprig of fresh mint, which balances the rich cake with brighter flavors.

If you don’t have a piping bag, use a ziplock bag with a hole snipped in a corner.

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