Super Mom Nutrition

Chocolate, cherry, blueberry tartlettesMagyar verzió

Chocolate, cherry, blueberry tartlettes
12 servings
Prep: 20 mins
-
Total: 20 mins

 

Bottom layer

  • 1 cup gluten free rolled oat
  • 1 cup walnut
  • 1 cup pecan
  • 8 pcs pitted dried date
  • 3 Tbsp water

Middle layer

  • 1/2 can Aroy-D coconut milk
  • 2 Tbsp gelatin
  • 4 Tbsp warm water
  • 15g 100% dark chocolate
  • 8 pcs pitted dried date

Top layer

  • 2 cups pitted frozen cherry
  • 1 cup frozen blueberry
  • 4 pcs pitted dried dates (if the fruits are not sweet enough)
  • 1/5 cup warm water
  • 1 Tbsp gelatin

Instructions

  • First blend the oats, then the walnut, then the pecans, finally the dates with the water.
  • Put these into a bowl after each other and mix them with your hands, as long as it becomes a sticky "douhg".
  • Split up this "dough" and spread it in the bottom of small cake rings. Make sure, that the "dough" is touching the ring all around. The rings should be on a tray or plate, to make it easier to move them.
  • If there's any leftover dough, you can use that to decorate the top of the tiny cakes.
  • Melt the chocolate for the middle layer. I melted the chopped chocolate in the microwave oven for 2 minutes.
  • Dissolve the gelatin in the warm water.
  • Put the coconut milk, dates, dissolved gelatin, melted chocolate into a blender and blend them into a cream.
  • Pour the chocolate cream on top of the "dough".
  • Put the cake rings into the fridge for a couple of minutes (while you work on the top layer), to have the chocolate layer set a bit. Use a tray for this.
  • Dissolve the gelatin in warm water for the top layer.
  • Put the dissolved gelatin, defrosted cherry, blueberry and if necessary, then the dates too into a blender and blend them.
  • I decorated it with mandarin, leftover "dough" balls and 100% dark chocolate.

 

chocolate_cherry_blueberry_gluten_free_tartlettes

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