Vegan Gluten-Free Almond Coffee Tartlets
Ingredients
Base
- 80g almond flour
- 40g brown rice flour
- 2 Tbsp maple syrup
- 2 Tbsp EVOO
- 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
Preheat oven to 180°C or appropriate temperature for baking tartlet bases
Mix the base ingredients together to form a dough and press into 8 cm tartlet molds
Bake the base in the preheated oven until golden and set, about 10-15 minutes
For the coffee cream, blend the soaked cashews with almond milk, dates, espresso, maca powder, vanilla extract, and salt until smooth
Melt the cacao butter and stir it into the coffee cream mixture
Fill the cooled tartlet bases with the coffee cream and refrigerate to set, typically for 2-4 hours
Decorate the tartlets with fresh raspberries, dark chocolate shavings, and sea salt flakes before serving
