Almond mini tarts in dark double mousse recipe

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Mini tarts with almond and double choco and carob taste filling.


For Crust
  • 1 cup soaked crushed almonds
  • ½ cup soaked crushed walnuts
  • ½ cup almond butter
  • ½ tsp ground cinnamon
  • 1 tsp orange peel
  • 2 tbsp agave nectar
  • 3 royal soaked dates
  • 1 tbsp coconut oil
  • Water if needed
For Carob Filling
  • 2 tbsp carob powder
  • 1 tbsp cocoa powder
  • 2 tbsp agave nectar
  • ¼ cup pine seeds
  • Pinch of nutmeg
  • Pinch of ground vanilla bean
  • ½ ripe banana
  • 2 tbsp coconut oil
  • Water if needed
How to Make It
    For Crust
  1. Put all the ingredients into a food processor and process.
  2. Soak, peel and crush the almonds. Soak and crush the walnuts. Soak the dates and remove the kernels.
  3. Into the food processor put the almond butter, the dates, the orange peel, the cinnamon, the coconut oil and process adding water if needed.
  4. Add the rest of the ingredients and pulse 3-4 more times.
  5. Place the bottomless tarts molds on dehydrator sheets.
  6. Pour the dough into them and dehydrate for 6-8 hours.
  7. Remove the molds, flip sides and dehydrate for 12 hours or more.
  8. Carob Filling
  9. Put the ingredients into the blender and blend very well until the mixture gets a creamy texture. Refrigerate.
  10. When the tart crust cools, you can fill them with the filling. Garniture with fresh ground pistachio nuts.

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