Vegan chocolate and caramel tartelettes
Ingredients
For the tartelette bases:
100
g
flaked almonds
160
g
oat flakes, fine
150
g
medjoul dates, pitted
4
tb
maple syrup
1
ts
cinnamon, heaped
1
Pinch(es)
sea salt
For the filling:
170
g
cashew nuts
120
g
VIVANI fine bitter couverture
1
tb
cocoa
3
tb
maple syrup
For the date caramel:
4
pc
medjoul dates, pitted
4
tb
maple syrup
1
Pinch(es)
salt
60
ml
plant drink
1
ts
cinnamon
1
ts
lemon juice
Preparation
1. Preparation: Soak the cashew nuts for the filling in water overnight or for at least 4 - 6 hours. Hot water shortens the waiting time. Then drain and lightly pat the kernels dry.
2. Place all the ingredients for the bases in a blender and blend until smooth and slightly sticky. Pour the mixture into the moulds, press down well and form a rim.
3. Chop the chocolate coating and melt in a bain-marie.
4. Mix the cashew nuts with the melted chocolate coating, cocoa and maple syrup in a blender until you have a thick cream. Using two spoons, pour the cream into the prepared tartlets and then place in the freezer for 15 minutes or in the fridge for 30 minutes.
5. In the meantime, finely puree all the ingredients for the date caramel in a blender and season with salt. The consistency of the date caramel can be softened with more vegetable drink if necessary.
6. Remove the tartelettes from the fridge, top with date caramel and garnish with chopped pistachios. Finally, decorate with small pieces of chocolate as desired.
TIP: Keep the tartelettes in the fridge until ready to eat.
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