Choc-Orange Tartelettes (Gluten, Grain, Dairy, Refined Sugar Free)
by Angela Law
Healthy desserts are my absolute weakness, but when I am constantly buying them out I cannot help but wonder how much sugar (refined or not) is actually being pumped into me. All in the name of “healthy” “raw” or “vegan” treats. It is usually around this time that I start to experiment at home, because at least I will know what exactly is in them and I can easily adjust the sweetness to my own personal flavour.
This is a double (or even triple) whammy recipe, because you could make the pastry as simple sweet biscuits on their own, enjoy the filling as a sneaky after dinner mousse, or combine the two to create beautiful little tartelettes. This is a choose your own adventure kind of recipe (the best kind).
For the Pastry:
2 cups almond meal
3 tbs cacao powder
1 tbs water
Pre heat your oven to 180C fan forced. Combine all ingredients in a mixing bowl and form into a dough. Press the mixture into 10 greased baby tart tins and prick the base with a fork. Bake for 17-20 minutes or until crisp.
For the Filling:
1 cup cashews, soaked in water overnight
2 tbs cacao powder
1.5 tbs coconut oil
1.5 tbs rice malt syrup
zest 1 orange
2 tsp orange juice
Combine all filling ingredients into the jug of a high powered blender or food processor and blitz to a smooth mousse. Spoon mixture into cooled pastry cases and store in the fridge until ready to eat.