Bottom layer
- 1 cup gluten free rolled oats
- 1 cup walnut
- 1 cup pecan
- 8 pcs pitted dried dates
- 3 Tbsp water
- 1 bögre* gluténmentes zabpehely
- 1 bögre dió
- 1 bögre pekándió
- 8 db magozott aszalt datolya
- 3 ek víz
Top layer
- 1 can coconut milk (Aroy-D)
- 2 Tbsp gelatin
- 1/2 cup warm coffee (water and instant coffee will do)
- 8 pcs pitted dried dates
- 1/2 cup blueberry (frozen is good too)
- 1/2 Tbsp gelatin
- 2 Tbsp warm water
- 10g 100% dark chocolate
- 24 pcs pistachio, peeled, chopped
Instructions
Bottom layer
- Put the mini cake rings or the cake ring onto a tray.
- Blend the oats and put them into a bowl.
- Blend the walnut, then the pecans and put them into the bowl.
- Blend the water and dates, make a paste and mix that to the oat- walnut-pecan mix.
- Make a sticky "dough" with your hand out of the mix.
- Split the "dough" and spread it at the bottom of the rings.
Top layer
- Dissolve the gelatin in the warm coffee.
- Put the coconut milk, dates, coffee-gelatin into the blender and make a cream out of them.
- Pour the cream on top of the spreaded dough.
- Dissolve 1/2 Tbsp gelatin in 2 Tbsp warm water.
- Blend the blueberry and gelatin-water mix.
- Drip the blueberry sauce on the coffee cream and pull lines through the dots with a knife, to create a marble like surface.
- Put the tartlettes into the fridge to set.
- Remove the tartlettes from the rings.
- After it set, melt the chocolate, cut the tartlettes and drizzle the chocolate on them.
- Sprinkle with the chopped pistachio.
