Food & Home Entertaining

(Nancy Kaufman) #1
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

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