Ma tineam eu cumintica de provocarea „Hai la slabit!” cand, ce sa vezi, primesc o gramada de bunatati de la prietenii mei dragi Solaris :) Pai cum sa rezist eu sa nu fac ceva bunnnn de tot, ziceti si voi? Am pregatit (si balosit rau pe langa) aceste senzationale tarte raw cu ciocolata :) Multumesc, Solaris!

Blat:

Crema:

Pentru blat amestecam faina de migdale cu siropul de agave, pudra de cacao si uleiul de cocos si presam compozitia in 4 mini forme tarta cu fund detasabil (diametru 10cm, gasiti aici). Daca nu se lipeste compozitia, mai adaugati putin lichid (sirop de agave sau ulei de cocos) pana devine lipicioasa si stransa intre degete isi pastreaza forma.

Pentru crema introducem in blenderul de mare putere (sau robotul de bucatarie) nucile caju scurse si clatite, siropul de agave, apa, uleiul de cocos, pudra de cacao si un praf de sare. Mixam bine, turnam crema obtinuta peste blat, asezam frumos chipsurile de cocos deasupra si introducem tartele in congelator pana blatul se intareste, dar crema are o consistenta semi-ferma suuuper delicioasa :) La mine au fost suficiente 40 de min, dar depinde mult de congelator, e pe testate :) Pofta mare!

ENGLISH VERSION

I was really sticking to my weight-loss challenge when I received sooo many goodies, I couldn’t help to prepare a delicious healthy treat :) raw chocolate tarts. Thank you, Solaris! :)

Crust:

  • 150 g almond lour
  • 3 tbsp agave syrup
  • 2 tbsp coconut oil
  • 1 tbsp cocoa

Filling:

  • 250 g raw cashews, soaked for 2 hours
  • 4 tbsp agave syrup
  • 2 tbsp cocoa
  • 1 tbsp coconut oil
  • 2-3 tbsp water
  • 1 pinch of salt
  • topping: 2 tbsp coconut chips

For the crust mix the almond flour, cocoa, agave syrup and coconut oil and press the mixture onto the bottom of 4 mini tart molds with detachable bottom (10 cm diameter). If the dough doesn’t stick, add more liquid (agave or coconut oil). It should hold its shape when pressed between your fingers.

For the filling place in the high speed blender (or food processor) the drained and rinsed cashews, agave syrup, water, coconut oil, cocoa and a pinch of salt. Blend well, pour the cream over the crusts, arrange the coconut chips on top and place the tarts in the freezer to set, until the crust is firm and the filling is semi-hardened, with a delicious custard consistency :) Mine took about 40 min to set perfectly, but it really depends on your freezer, so test as you go :) Enjoy!

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6 comments on “Tarte raw cu ciocolata / Raw chocolate tarts”

  1. Buna seara, cum se pastreaza aceste tarte? As vrea sa le fac sub forma de torulet. Dupa intarire se pastreaza la congelator? Arata la fel de frumos dupa dezghetare? Multumesc!

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