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  • Writer's picturejana_noel

Recipe: Raw peanut butter tartelettes

These sweet tartlets are perfect for the next coffee gossip, they are possible without industrial sugar and gluten-free and you don’t even need an oven.



approx. 50 min + min. 1 hour cooling time


Ingredients:


Base

90 g chopped almonds

90 g coconut flakes

8 dates (soaked in warm water)

1/2 tbsp. coconut oil

1 tablespoon cocoa powder


Cream

90 g cashews (soaked in warm water)

4 tbsp lemon juice

50 g coconut milk

50 g peanut butter

25 g agave syrup / maple syrup


Topping

25 g chocolate drops

1 tablespoon coconut milk

Handful of peanuts

pinch of sea salt


Preparation:


Ground

1.) Soak the dates in warm water for a few minutes.

2.) Pour away the water and add all the ingredients you need for the base into a blender.

3.) Knead the dough and add a little more coconut oil if necessary, if the dough is too crumbly.

4.) Line muffin tins with paper and press the dough into the bottom and sides of the tins.

5.) Place the muffin tins in the freezer and use the time to make the peanut cream.


Cream

6.) Soak the cashews in warm water and in that time, mix all the remaining ingredients for the cream. At the very end, add the soaked cashews (without the water!) and mix with a food processor until smooth.

7.) Spread the cream on the tartelettes and put them back into the freezer.

Topping

8.) For the chocolate layer, mix the chocolate drops with the coconut milk and heat the mixture over a water bath in a heatproof bowl.

9.) Once the chocolate is melted, you can take the tartelettes out of the freezer and drizzle the chocolate on top and arrange with the peanuts and pinch of sea salt.

10.) Put the finished tartelettes in the fridge for at least 1 hour and serve. You can store the tartlets in the fridge for several days.



I look forward to your feedback and hearing from you!


Yours, Jana Noel 💛



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