Suitable for Vegans
Difficulty rating Medium
Makes Approx. 6 (based on 10cm moulds)
Prep time 30 minutes
Cook time 15 minutes (+ 4 hours setting time for filling)
Ingredients
For the base:
- 1 ½ cups almond flour *
- ½ cup coconut flour *
- 3 tbsp maple syrup *
- 1 tsp vanilla bean paste
- 2 tbsp flaxseeds *
- 1 tsp tahini *
- 1 tbsp sunflower seeds *
- 1 ½ tbsp coconut oil, melted then cooled *
- Pinch of salt
For the cream:
- ½ cup coconut milk *
- ¼ cup cacao nibs *
- 140g (or 2x 70g bars) white vegan chocolate *
- 3 tbsp maple syrup *
- 1 tbsp vanilla bean paste
- ¼ cup cashew nuts (soaked for 6 hours) *
For the toppings:
- Raspberries
- Blueberries
- Coconut flakes or chips *
* Available at Holland & Barrett
Method
Step 1
Preheat the oven to 180°C.
Step 2
To make the base tartlet base, pop all the ingredients, apart from the coconut oil, maple syrup and vanilla bean paste, into a food processor and blitz until the mixture looks like breadcrumbs. Add the remaining ingredients and mix again until it starts to look like a sticky dough.
Step 3
Lightly grease the tartlet moulds so the mixture doesn’t stick, then gently press the pastry into the grooves and base, making sure it’s even. Place these into the oven and bake for 15 to 20 minutes or until golden brown.
Step 4
Make the cream by blending the cashew nuts, white chocolate and cacao nibs until smooth. Add the rest of the ingredients, except the coconut milk, and blend again for a few minutes.
Step 5
Pour the thick part of the coconut milk into a saucepan and heat over a medium heat, stirring until it boils. Add the hot coconut milk into the white chocolate mixture and mix well by hand so it starts to warm up.
Step 6
Pour into the tartlet cases, add the fruits and coconut flakes, then pop into the fridge to set for between 4 and 6 hours.
Serve and enjoy!
Recipe created by Joanna Stankiewicz
Liked these? Then you’ll LOVE our Vegan Coconut & Almond Butter Slice recipe
