with another secret ingredient
Baking with secret ingredients is fast becoming my favourite thing. Knowing that you’re substituting certain ingredients with wholesome healthy ones that carry various nutritional benefits is a good feeling. And a better feeling is when nobody even realises!
These tarts are a smaller version of an oldie I posted a while ago, found here https://whatluceeats.com/2018/03/18/chocolate-hazelnut-espresso-tart/ The consistency of the chocolate filling is achieved with the help from avocados, which as you know contain healthy fats. And the addition of the espresso powder gives a subtle coffee kick. Feel free to adjust the espresso quantities should you wish.
These cute little tarts are free from dairy, egg, refined sugars and gluten (if you use gluten free oats). Decorated extra nuts these are eaten perfectly on their own. They’re fun and easy to make and taste delicious.
Keep your eyes peeled I have another bake coming up with a hidden secret…
Makes 8 mini tarts
takes approx. 3 hours including time in fridge to set!
For the Hazelnut Bases
90ml coconut oil
4 tablespoons of maple syrup
1/2 teaspoon of salt
200g of oats (gluten free if required)
4 tablespoons of cacao powder
For the Chocolate filling
45g cacao powder
5 tablespoons of maple syrup
4 tablespoons of coconut oil (melted)
pinch of salt
1 teaspoon of espresso powder (optional)
To make the bases
1. Preheat oven to 180°C/350°F., and grease your mini tart dishes.
2. In a food processor, blitz 75g of your oats into a fine flour. Empty into a bowl.
3. Add your hazelnuts to the processor and blend until a fine grain is reached (similar to sand).
4. Then add your ground oats, coconut oil, maple syrup, cacao powder and salt to the processor and blitz until the mixture comes together like a dough.
5. Finally add the remaining 125g of oats and blitz until your oats are slightly chopped. you want to keep some texture in the dough.
5. Empty dough into your tart dishes and press the mixture firmly across the bases, creating crusts for the side. I emptied 55g of the mixture into 8 of the tins if you wanted to be exact. There was a little leftover which I ate whilst they baked!
6. Using a fork, prick a few holes in the bases and then place in oven for 12 minutes, before taking out and letting cool completely.
To make the filling
1. In a food processor add all of your ingredients for the filling and blend until smooth. This may take a few minutes. Add some water if the mixture if too thick to blend.
1. Empty your filling into your cooled crusts and place in freezer for about 90 minutes before taking out and garnishing with crushed hazelnuts.
Store in fridge!
Enjoy! – share and tag your creations with me on Instagram @whatluceeats