Raw Raspberry and Chocolate Tartlets

I went through a stage where I made these little raw treats every week, trying out different flavours. Many recipes I tried used cashews, however I really didn’t like the way they turned out when frozen, so I started experimenting and came up with a pretty full proof recipe. This particular recipe is raspberry flavoured and has a hidden chocolate layer in the middle 😛
The recipe is quite a bit of work, but they keep for a long time in the freezer, which is perfect when you come home after work/uni and you just want a little treat!


Makes: 6 tartlets
Raw-vegan, and Gluten Free

Ingredients:

Base layer:

  • 200g almonds
  • 50g shredded coconut
  • 150g dates
  • 50g prunes
  • 3 tbsp coconut water (more if needed)
  • 2 tbsp coconut oil, melted

Chocolate layer:

  • 4 tbsp coconut oil
  • 3 tbsp cocoa powder
  • 2 tbsp agave nectar
  • 1 tsp vanilla extract

Coconut, raspberry layer:

  • 400 mL coconut cream, kept in the fridge overnight
  • A handful of frozen raspberries
  • 2 tbsp agave nectar

Instructions:

  1. For the base layer, add all the ingredients in a kitchen aid and blitz until combined. It should be sticky and hold together. If it is too dry add a bit more coconut water. Press the mixture into the tartlet cases and place in the freezer to harden.
  2. For the chocolate layer, melt the coconut oil in a bowl over boiling water. When melted slowly add in the agave nectar and vanilla extract and stir until combined. Finally add in the cocoa powder, gently fold it in, until just combined. Spoon a layer into each piecrust and return to the freezer to harden.
  3. For the coconut, raspberry layer, blend the frozen raspberries in a kitchen aid until fine, add the nectar and blitz until combined.
  4. The coconut cream should have slightly hardened in the fridge overnight. Take it out and whisk with a hand held whisk until it reaches a smooth consistency. Add the raspberry mixture and whisk a little more. Return to the fridge for about half an hour.
  5. Spoon the coconut, raspberry mixture into a piping bag and pipe into the pie crust. Decorate with a raspberry or some shredded coconut and return to the freezer to harden.
  6. Before eating place the tartlets in the fridge for half an hour or so. This allows them to soften slightly so it’s more delicious and easier to eat!

Bon appétit!! ❤

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