Vegane dunkle Schokoladen-Mini-Törtchen
Geschrieben von Wendy Macfarlane
•Versand am November 01 2021
Category
Dessert
Servings
24
Prep Time
20 minutes
Cook Time
70 minutes
Author:
Adapted from Deliciously Ella
Mouthwatering, chocolatey, vegan Heaven! These little tarts are packed with flavour and will simply melt in your mouth.
Ingredients
-
100g almond butter
-
100ml maple syrup
-
100g almonds
-
2 tbsp plain flour
-
240g Chocolate and Love Panama 80%
-
120g coconut cream
-
A handful of blanched hazelnuts, chopped
Base
Filling
Directions
Base
Preheat your oven to 190C and line your muffin tray (24 holes) with coconut oil so nothing sticks to it.
Blend almond butter, maple syrup and the flour together.
Add in the almond and blend some more.
Place equal amounts of your mixture in each hole of the tray.
Press the mixture down with the back of a spoon to make a level base.
Bake for 10 minutes until golden then remove them from the oven and set them aside to cool down.
Filling
Melt coconut cream and Chocolate and Love Panama 80% in a saucepan.
Once your mixture is smooth and fully melted, pour equal amounts on top of your cooled bases.
Sprinkle each little tart with some hazelnuts and place them in the fridge to set for about an hour.
Enjoy!
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