Vegan Gluten-Free Almond Coffee Tartlets
Ingredients
Base
- 80g almond flour
- 40g brown rice flour
- 2 Tbsp maple syrup
- 2 Tbsp EVOO (Extra Virgin Olive Oil)
- 2 tsp flax meal
- 1/2 tsp pure vanilla extract
- 1/4 tsp baking powder
- 1/4 tsp salt
Coffee cream
- 1 cup cashews, soaked for 6h
- 1/4 cup + 2 Tbsp almond milk, homemade
- 3-4 soft Medjool dates, pitted and chopped
- 1 Tbsp espresso
- 1 tsp maca powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 3 Tbsp raw cacao butter, melted
Decoration
- Fresh raspberries
- Dark chocolate
- Sea salt flakes
Preparation
To make the base, mix all the ingredients using your hands and knead until you form a dough.
Cover and chill in the refrigerator for 30 minutes.
Divide the dough into 3 portions. Sprinkle some rice flour over your work surface and roll every portion using a rolling pin to a thickness of approximately 3 mm.
Place them over the tart pans and press carefully. Trim the edges as needed.
Dock the tart dough with a fork and bake at 180°C for 15 minutes until golden brown. Let them cool down before removing the crusts from the tins.
In the meantime prepare the coffee cream.
Rinse and drain the cashews, and blend with the rest of the ingredients except the cacao butter.
Once you get a smooth consistency stream the cacao butter.
Pour the filling over the bases and refrigerate for at least 3 hours until firm.
About 20 minutes before serving, take your tarts out of the fridge and melt some dark chocolate.
Drizzle every tart with the chocolate and garnish with fresh raspberries and sea salt flakes.
Enjoy!
