Raw orange-chocolate tartlets

marec 26, 2013

I'd rather blog about a dandelion salad with strawberries but it looks like spring has forgotten to visit this year. We have about 30 centimeters of snow outside! So I'm posting a wintry recipe. I don't know about you, but orange-chocolate combo sounds like winter to me. This is actually more of a formula than a recipe but I think it is very much worth posting:) I love this chocolate syrup, I can't wait to pour it on some raw mint ice cream! Spring, please come soon, I'll make you ice cream.

Raw orange-chocolate tartlets formula

Raw tartlets shell
almonds, enough to cover the bottom of your tartlet pan
dates, enough to cover the bottom of your tartlet pan
organic powdered vanilla (or vanilla essence)
a little bit of warm water

Raw tartlets filling
cashews, enough to cover the bottom of your tartlet pan
juice of half an orange per tartlet pan
1 tbsp agave nectar per tartlet pan
1 tsp chia seeds per tartlet pan
grated zest of organic orange

Raw chocolate syrup
1 tbsp agave nectar 
1 tbsp raw cocoa powder
1 tbsp unrefined coconut oil

grated zest of organic orange

Soak dates in warm water for at least two hours. In a food processor, add all ingredients and process until well incorporated. If you have a weak food processor, I suggest you process almonds first, then add dates and a little water from soaking the dates. Press the dough into the molds/pans to create a pretty shell.

Grind the cashews in a coffee grinder into fine meal, transfer to a bowl and add the remaining ingredients. Mix well and pour the creamy mixture into prepared shells. Refrigerate for at least an hour.

Melt the coconut oil, mix in the cocoa and agave nectar. Keep in a warm place. Right before serving, pour the chocolate on your tartlets. Since they will be cold, the syrup will be hardening quickly because of the coconut oil. You can try and create interesting patterns with it or you may just do something simple, like I did. 

Decorate with some grated orange zest and serve!

Raw orange tartlet with chocolate syrup.

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