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Good morning, dear friends! I hope you are fine and you enjoy yourselves! My baby boy is getting older (he is turning 7 months today!), he enjoys his first swims and he tries new food. Since I am a foodie he tries stuff that many babies at his age don’t usually eat like celeriac or fennel. At least I discovered them in my 30’s! I still breastfeed him of course and he seems to enjoy it a lot! Today we are making a delicious healthy dessert! Vegan mocha tartlettes taste heavenly and are meant to be devoured! Although my hubby is not a coffee fan, he loved them! You should definitely try them!
I will be back on Monday! Until then have fun! Kisses and hugs!
for the crust:
1 cup (165 gr.) dates, soaked in warm water for 1 hour
1 cup (100 gr.) oats, ground
1/2 cup (65 gr.) raw almonds, ground
1 tsp cocoa powder
1 tsp instant coffee+2 Tbsp water in which dates where soaked
for the filling:
3/4 cup (115 gr.) raw cashews, soaked in warm water for 2 hours
220 gr. silken tofu
45 gr. vegan chocolate, melted in baine marie
3 Tbsp agave/maple syrup or honey for non vegans
3 Tbsp coconut oil
2 tsp instant coffee
for garnish: chocolate shavings, coarsely chopped almonds
In a blender pulse dates until you get a paste. Then add the rest of the crust ingredients and pulse again until well combined. Transfer the mixture into 8-9 silicon muffin cases (or even better very small glasses so that you wont need to unmold them) and press with your fingers. Put them in the fridge. Then pulse cashews in a blender until creamy. Add the rest of the filling ingredients and pulse again until well combined. Empty the filling on the crusts, even with a spoon. Cover with aluminium foil and store in the fridge. Allow to set overnight. The other day serve. Top with coarsely choped almonds and garnish with chocolate shavings. Enjoy!