Chocolate cookie tarts with maqui berry filling

Chocolate cookie tarts with maqui berry filling

 

Chocolate cookie tarts with maqui berry filling

Ingredients

Chocolate cookie tarts

  • 60 g teff flour
  • 20 g white rice flour
  • 10 g tapioca flour
  • 60 g toasted almonds ground
  • 25-30 g cacao powder
  • 40 g coconut sugar
  • 1 level teaspoon baking powder
  • 50 g coconut cream the thickened cream from a can of full-fat coconut milk
  • 3 tablespoons coconut oil
  • 10 g ground chia seeds mix with 5 tablespoons water (stir and let it sit for 2-3 minutes)

Maqui berry filling

  • 200 g cashews previously soaked for minimum 4 hours
  • 50 g coconut cream the thickened cream from a can of full-fat coconut milk
  • 2 tablespoons coconut oil
  • 3 tablespoons agave
  • juice of 1/2 lemon
  • 2 teaspoons maqui berry powder

Extra (for the topping)

  • 30-40 g dark chocolate
  • blueberries

Instructions

Chocolate cookie tarts

  1. Preheat oven to 180 °C. Prepare three tart pans (11 cm diameter) and lightly grease with coconut oil.
  2. Melt the coconut cream in a medium pot over low heat. Stir until smooth.
  3. Mix dry ingredients in a bowl. Add melted coconut cream, coconut oil, and soaked chia seeds. Use a hand mixer and mix for a couple of minutes until it all comes together. Adjust sweetness if needed. 
  4. Spread the mixture into three tart pans and press down firmly to form the base.
  5. Bake for approx. approx. 15 minutes. Leave them to cool down before carefully removing them from the pan. 

Maqui berry filling

  1. Blend all the ingredients in a high-speed blender until the mixture becomes smooth and creamy.
  2. Fill the crusts with maqui berry filling.

  3. Drizzle with chocolate and top with blueberries.


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