Hello there! It’s been a while. We’ve been pretty busy with wedding preparations and therefore had no time to try out new delicious recipes.
But as we were craving something sweet to keep our blood sugar up, we threw together these ingredients and the result were some pretty looking lavender chocolate tartlets. They are pretty easy to make, but take a hell of a long time in the fridge. So nothing for instant cravings. But if you’ve got time and don’t have an ultra-sweet tooth, then give this a try!
6dl almond milk
2dl coconut milk
2.5 spoons corn starch
2 teaspoons cinnamon
3 teaspoons vanilla extract
3 table spoons cacao powder
3 table spoons date syrup (make it as sweet as you wish)
Add almond milk and corn starch in a pan. Warm it up slowly. Then add remaining ingredients and stir till the mixture cooks. Take the pan of the stove and keep stirring for 3-4 minutes and let the texture cool down a bit. Has it thickened a bit? Good. If not, add some more date syrup for sweetness or some corn starch.
Fill the chocolate cream into the little forms. Refrigerate for 4 hours. Top the tartlets of with some salt and lavender.
We bought the little tartlet forms, as we get vegan options in our super market. If you want to make them from scratch, here’s what you’ll need:
65 grams vegan butter
30 grams powdered sugar
130 grams whole wheat flour
Zest of half a lemon
You’ll need little tartlet pans (we don’t have them, so we bought finished cups from the supermarket) to start off.
- Beat the vegan butter with a hand mixer until it is slightly fluffy.
- Add the powdered sugar and continue mixing the texture.
- Then add whole wheat flour and lemon zest. Mix on a low level till you get a good dough.
- Place about 2 tablespoons of dough into each form. Press down and up onto sides, till it is evenly distributed.
- Poke holes into the bottom of the dough and chill in the fridge for about 15 minutes
- Preheat your oven to 180°
- Sprinkle the dough with some sugar
- Bake the tartlet cups for about 15-20 minutes.
- Let them cool down, before adding the chocolate cream
And you’re done… As you can see, it’s not the quickest recipe, but it sure looks super pretty. And the good thing about this is, you can sweeten it as much as you like. Just add more date syrup – or less. Whatever you prefer.
Not in the chocolate-y mood today? How about an almond-fig tart, while you still get figs? Check out the recipe here.
Dario & Nikki