I love tiny treats. There’s something very satisfying about that one perfect bit of sweet—it’s all you need sometimes. I created these bite-sized superfood tartlets out of my favorite Raw Cacao Pudding and some dehydrated almond meal that I had from a recent batch of Raw Vanilla Almond Milk. I think they will make a great addition to my annual tea party.
Makes: approx: 12 tartlets | Preparation Time: 30mins (optional: 4-6hrs dehydration time)
Raw Cacao Pudding (be sure to prepare without Nama Shoyu if you have a wheat or gluten sensitivity)
1 cup raw almond meal (leftover from a batch of Raw Vanilla Almond Milk)
5 Medjool Dates, pitted
1 tsp grade B maple syrup, raw yacon syrup or raw honey to taste.
2 tsp pure water
Pinch fine ground Celtic sea salt
Let’s Get Started:
In your food processor, pulse together all crust ingredients until well blended but still grainy. Choose a Tartlet mold shape that you like and place a small piece of plastic wrap on top of your mold. press some crust mixture into the mold and shape bottom and sides to be about 1/8-1/4″ thick. The plastic lets you shape the crust without it sticking to the mold. Gently lift the plastic up and out of mold once you have a shape that you like, and place tartlet crust either on a plate (if you aren’t dehydrating) or on your dehydrator screen until all the crust mixture is used.
If you choose not to dehydrate, I recommend placing your tartlet crusts in the freezer for about 30mins to harden them enough to fill with ease. If dehydrating (see photos), place your crusts in the dehydrator set to 100° for about 4-6hrs or until desired hardness is achieved. Note: crusts will harden a bit once they cool.
Prepare your Raw Cacao Pudding. Using a piping bag, or my improvisational plastic bag method you see here (a filled sandwich bag with a corner cut off), fill your tartlet crusts with pudding. If you’d like to, smooth out your filling with a knife. The design is up to you.
If you’d like to, add some Raw Whipped Cream to the top of your filled Tartlets.
If you’d like to, add some Raw Cacao Nibs to the top of your filled Tartlets too.
Make yourself some nice Rooibos Tea and enjoy immediately or store in the refrigerator until you are ready to serve. They are best served to guests within 1-2 days, but Raw Cacao Tartlets keep for about 1 week in the fridge.
NOTE: Look for unique ingredients in your local health food store and try the bulk section for the cost savings. Ask your grocer to stock the ingredients that you need.