INGREDIENTS: ( Makes 12 tarts)
CHOCOLATE GANACHE TART:
- 2 cups Raw walnuts
- 1 Cup Almond Flour
- 4 TBS Raw cacao powder
- 1/2 cup dates (soaked in hot water)
- 4 TBS maple syrup
- 2 TBS Vanilla extract
- 1/4 cup melted coconut oil
DIRECTIONS:
- In a food processor grind up the walnuts
- Add in the Almond flour and Cacao powder.
- Pulse in the dates making sure they are chopped up well
- Add in Liquid ingredients next, maple syrup Vanilla extract and coconut oil
- Pulse until it starts to form a ball
- Removed from food processor and form into small balls rolling in cacao powder to coat the out side
- Press into small tart containers to make the ridges of the edge , remove and set aside.
INGREDIENTS:
WHIPPED STRAWBERRY MOUSE:
- 1 cup soaked cashews (soak for at least 2 hours)
- 2 cups chopped strawberries
- 4 TBS Raw honey
- 2 TBS Lemon juice (1 fresh lemon squeezed)
- 1/2 cup melted coconut oil
- 2 TBS water ( you can use the water from the dates that they soaked in for extra sweetness)
DIRECTIONS:
- In a high speed blender place all ingredients except water, Blend until well combined.
- If too thick add 1 - 2 TBS water
- Set aside in a dish and place in fridge for a few hours to allow it to set up and coconut oil to harden so you can pipe it out
- When mouse is ready place tarts on a tray, and put mouse into a piping bag
- Pipe mouse onto tarts and top with garnish such as dark chocolate or sliced strawberries
- Put in fridge until ready to serve
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