Individual gluten-free chocolate tarts, made with ground almonds, cocoa and coconut, served with a delicious matcha-coconut cream and a spoonful of coconut whipped cream. This is today’s recipe, which I am sure you will love!
In the description of the blog I write that the reason I started it is to prove that a balanced diet is not difficult and it is certainly not boring. You have so many choices and so many ingredients to create delicious and nutritious dishes, so there’s no longer room for excuses. You just need a little time to get into the mood, learn how to use the ingredients and start using your imagination to work on them. It’s not hard; you just have to make the decision.
The proof for my saying is today’s recipe. A delicious, easy and light dessert, which nourishes you as well! A win-win situation that is!
As I said before, the base for these chocolate tarts does not contain flour, but almonds, coconut and cocoa. It is suitable for those who avoid gluten.
The cream filling in this recipe is not cooked, so matcha keeps all its beneficial ingredients. And that’s why I choose Matcha Ninja. Because it is 100% Ceremonial grade (i.e., top quality) matcha, it is 100% certified organic and the only one worldwide with triple organic certification and it has not undergone a heat treatment of more than 40 degrees in its production process. To find out more about matcha tea and Matcha Ninja click here. You will be surprised by its beneficial properties.
Matcha Chocolate Tarts (VΕG, GF, LF)
Gluten-free chocolate tarts filled with a delicious matcha filling and served with coconut whipped cream.
- for the tart crust:
- 165 g almond flour
- 55 g grated coconut
- 4 ½ tablespoons of cocoa (preferably organic)
- 80 gr. coconut oil (melted)
- 4 tablespoons of maple syrup (or honey, if you are not vegan)
- 2 teaspoons of vanilla extract
- for matcha cream filling:
- ¾ tablespoon of Matcha Ninja
- 2 cans of coconut cream
- 75 g maple syrup (or honey if you are not a vegan)
- 150 ml coconut milk
- ½ teaspoon vanilla extract
- agar-agar (enough for 500ml of liquid)
- for coconut whipped cream:
- 1 can of coconut cream
- 1-2 teaspoons stevia with 1:1 sugar ratio
- cacao nibs
- matcha ninja (sieved)
Put, at least 24 hours before, coconut cream cans in the fridge. (When cooled, the coconut cream will rise to the surface of the can and will be separated from the water. When you open the can, you will just scoop the cream out and the water will stay in the can. See notes on how to use it.)
Start by making the tarts crust. Preheat oven to 180 ° C.
Thoroughly mix all the ingredients for the crust in a bowl. Using a brush oil 6 individual tarts (11.5-12cm diameter) with coconut oil and distribute mixture between them. Pierce with a fork and bake for 12-14 minutes until the sides get slightly crispy. Allow to cool completely and carefully remove crust from shells.
Continue by preparing the matcha cream filling: Open the cans, scoop out the coconut cream and put it in a bowl. Sieve matcha into the cream and then stir in maple syrup, or honey, and vanilla.
Pour coconut milk in a saucepan and sprinkle it with the agar-agar. Heat the milk on low to moderate heat for 1-2 minutes (read the instructions on agar-agar packaging because they may differ). Transfer the mixture to a bowl and leave it for 2 minutes to cool down. Fold in the matcha-coconut mixture in 4-5 portions. Divide the mixture into the tarts and put them in the refrigerator for at least 2 hours.
Prepare the coconut whipped cream: scoop out the cream from the can, add the stevia and beat with the mixer in whipped cream. Put it in the fridge until serving time.
To serve, remove the tarts from the refrigerator, garnish with a spoon of whipped cream and sprinkle with cacao nibs or sieved matcha powder.
44.1g Saturated fat
* Because we do not throw anything away, 😉 use the water left on the cans to make smoothies, or keep it in the freezer for later use.
Nutrition facts per serving (183g)