Food & Home Entertaining

MINI HAZELNUT-AND-

CHOCOLATE TARTS

Makes 12EASY45 mins

WHAT YOU NEED

BASE

50g hazelnuts

20 g desiccated coconut

40g coconut oil, melted

75g pitted prunes, soaked in boiling

water then drained once rehydrated

pinch salt

FILLING

50g coconut oil

2tspgroundcinnamon+extra,

to serve

2tbspxylitol

1 tbsp tahini

50g cocoa powder

salt flakes, to sprinkle

HOW TO DO IT

1 Line2x6-holerecycledeggcartons

with cling film. To do this, cut a few

sheets of cling film into large squares

and use these to line the cavities of

thecartonswheretheeggswould go.

2 Forthebase,placethehazelnuts,

desiccated coconut, 40g melted

coconut oil, drained prunes and salt in

ablender.Blitztoacoarsecrumble.

Divide the mixture among the prepared

cavities of the egg cartons, pressing it

intothebaseandupthesidesofeach

mould. Refrigerate until needed.

3 For the filling, place the 50g coconut

oil along with the remaining ingredients,

in a small pot over low heat. Stir until

the coconut oil has melted and

everything is combined well. Divide

the mixture among the chilled tartlet

cases. Set aside until the fillings have

set, about 10 – 15 minutes. Remove the

tartlets from the egg cartons and

discard the cling film.

4 Serve with a sprinkling of salt flakes

and a dusting of ground cinnamon.

MINI HAZELNUT-AND-

CHOCOLATE TARTS

102 APRIL 2019

CONSCIOUS EATING