A healthy tart base made with oats and a wonderful tahini, cocoa and stevia filling everyone will love!
Ingredients
For the tarts
50 g oat flakes, (oats finely ground in food processor)
50 g ground coconut
10 g stevia
20 g sunflower oil
40 g water
1/2 teaspoon(s) vanilla extract
1/2 teaspoon(s) cinnamon
For the filling
3 tablespoon(s) cocoa powder
3 tablespoon(s) stevia
100 g water
1 tablespoon(s) brandy
2 tablespoon(s) tahini
To decorate
20 g ground coconut
150 g raspberries
Method
Preheat oven to 170* C (338* F) Fan.
Grease a 5 cup cupcake pan with butter.
In a bowl, add all of the ingredients for the tart dough.
Mix well with a silicon spatula and divide the dough between the cupcake cups.
Press down on it with your fingers to spread the mixture nicely on the bottom and sides of each cup to create a “nest”.
Bake for 25 minutes.
When ready, remove from oven and allow the oat tarts to cool for 20 minutes.
In a bowl, add all of the ingredients for the filling.
Whisk until completely combined.
Fill the oat tarts with the mixture and sprinkle with coconut.
Refrigerate for 1-2 hours until the filling thickens.
Decorate with raspberries, coconut and serve.
Source: akispetretzikis.com
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