I’m back home in the UK for June and have some pretty yummy creations up my sleeve! The first are these delicious raw chocolate tartlets, encased by a completely dairy-free shortcrust pastry and an oozing crushed raspberry base … absolute heaven!

I’ve created them for World Environment Day (5th June) which is all about doing what we can to make a positive impact on the planet. I might be a tad late to the party but when it’s about doing something good, I’m not too worried! One of the big pushes is for us all to go dairy-free for one day a month … one day a week … or even just one day. If everyone took part, it would make a big difference to our current situation.

I’ve teamed up with Flora Freedom’s new dairy-free, vegan and vegetarian butter to show that dairy-free is yummy and easy to do!

They were spot on first time and didn’t last long at all in the fridge at home! The dairy-free shortcrust pastry is buttery and flakes apart as you bite into the creamy chocolate centre. The raw chocolate mixture is made of raw cacao powder and all natural ingredients that makes it taste just like the real thing but a guilt-free version!

I know there’s a common misconception that pastry takes forever to make but actually it’s really simple and there’s nothing quite like baking a dessert from scratch.

Raw Chocolate Tartlets

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Lean Living Girl

Serves: 12

Ingredients

For the pastry

• 340g Plain flour
• 175g Flora Freedom, from fridge
• 3 tbs water
• Egg wash (1 egg + tsp water mixed)

For Chocolate Filling

• 300ml Coconut milk
• ½ tbs coconut oil
• 2 tbs raw cacao powder
• Seeds from one vanilla pod
• 1 tbs date syrup
• 1 tbs maple syrup
• 1 large very ripe avocado
• 100g soaked cashews

For the Raspberry Coulis

• 200g fresh raspberries

Fresh berries to top

Instructions

1. Preheat the oven to 180℃ and place the cashews in a bowl of filtered water.
2. Sieve the flour into a bowl and add the flora.
3. Rub flora into the flour with fingers until mixture resembles fine breadcrumbs.
4. Add the water and mix it into the dough until the dough comes together.
5. Wrap the dough in clingfilm and place in fridge for 30 minutes.
6. Sprinkle flour on your surface and roll out the dough to a ½ cm thickness.
7. Line your baking tray with the rolled dough, right up the edges of each compartment.
8. Bake blind for 15 minutes and then remove from the oven.
9. Cover the pastry in the egg wash and bake without the beans for another 5 minutes.
10. Whizz up all the ingredients for the raw chocolate filling in a blender util smooth.
11. Crush the fresh raspberries with a fork and layer the bottom of each square with them.
12. Spoon the chocolate filling over the top of the raspberries and top with fresh berries of your choosing.
13. Place in the fridge for 30 minutes to set the chocolate and then serve!

3.5.3208