Tag Archives for inspired

Chocolate Tartlets with quinoa base

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Hey guys! Long time no post, but I am back with an amazing recipe. If you follow me on instagram (@greenishfoodie) you might have already seen these pictures:

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I was really busy the last few days, because I started university some weeks ago. I promised to share the recipe and now finally found the time to write this. Just one last remark before you start baking 😉 : I participated at the2015instagramfoodieexchange launched by Lara, who is the owner of a vegan blog called vanillacrunnch and also one of my favorite bloggers! To participate you had to sign in and were then paired up. The idea of it is, that you send each other a parcel of little treats, teas, chocolate or whatever you like to send. You can already find a little sneakpeek of one of the three sweets I baked. And I am going to share the recipes here on my blog soon, so stay tuned 😀 .

Duration time

40min preparation time

10min baking time

2h of rest in the fridge

Ingredients (makes 4-5 tartlets)

❖ 1tbsp whole cane sugar

❖ 30g maple syrup

❖ 1tbsp nut butter (I used almond butter)

❖ 50g chopped hazelnuts

❖ 30g quinoa pops

❖ 20cl coconut cream

❖ 120g dark chocolate (I used a really dark one, I think over 80%, beacause I didn’t wanted it to become too sweet)

Method

  1. Preheat your oven to 180°C circulating air.
  2. In a small pan bring the sugar, syrup and the nut butter to a boil, then take the pan away from the stove.
  3. Add the hazelnuts and quinoa pops, mix well.
  4. Now take 5 small cake molds. Depending on their size you might also just need 4. Use margarine or oil to grease or just baking paper. Now distribute the mixture evenly, then form tartlets by pressing the mixture to the edges.
  5. Bake in the preheated oven for about 10 minutes. Then let your tartlets cool down.
  6. Again take a small pan, now heat up the coconut milk, add the chocolate, let it melt and mix to a homogeneous mixture. Let it cool down, then fill in the tartlets. I added a bit of additional coconut cream on top and made a little swirl with a fork.
  7. Leave in the fridge for 2 hours before you enjoy them.

Cookbook tip:

I adapted this recipe from one that I found in the lovely cookbook Pâtisserie Vegan. It is in french though 😉 . My parents bought it for me during their holiday in France. There are so many delicious threats in there, I am defenitely going to try more of its recipes. If you try any of my recipes add the hashtag #lucysveganrecipes on instagram, i would love to see your creations 🙂 .

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♥