Terrifyingly, March is already over and again I can make my Calendar of Ingredients contribution only at the last minute. I think this concept is really great and it encourages you to dare to do something new. For the month of March are the ingredients
Chocolate – avocado – lemon
set. A perfect choice, as they all harmonize perfectly with each other. My first idea, of course, was avocado noodle sauce with lemon juice, but that was too commonplace. Finally, I made the plan to bake an avocado lemon cake. Said. Done. As you can see, there is something completely different now. Among the participating contributions suddenly just hidden a lemon avocado cake. Of course, I could still submit mine, but I wanted to prepare something else. The cake will be available on another day.
So it finally came to these vegan chocolate tartlets with avocado chocolate creams
Vegan chocolate tartlets with avocado chocolate cream
The kitchen does not even have to be baked! Perfect, right? And as a small plus in the time after Easter, no artificial sugar is processed in it. Yeah!
The bottom is made of the same mixture that I usually used to make my little energy bites It consists of a mixture of chopped almonds, dates, cocoa and homemade almond purée (of course you can also use almond musts, but homemade is just so much cheaper). Instead of forming little globules this time, I made four big balls and then rolled them flat with the rolling pin. It’s a pity that I discovered dates so late for myself. They are wonderfully sweet and have something of caramel on them. Therefore, I have to finally process them to a caramel spread
The filling finally hides the avocado. A banana gives the whole a little more sweetness and leaves a minimal flavor. Add some cocoa for the fine chocolate note and agave syrup for the necessary residual sweetness. The vegan chocolate tartlets are already finished with avocado chocolate cream. Yummi!
No, that’s no cream on the tart
This is whipped coconut cream! It goes perfectly with the chocolate and is of course vegan. I put my little Tetra Pak coconut milk in the freezer for about 30 minutes and then opened the pack. At the top, the coconut cream settles and down the coconut water. Put the cream in a bowl and whip with the electric hand mixer. Et voila! I then used the remaining coconut water for a smoothie
So that’s it again ♥ Until today you can still submit your contributions! So quickly get to the bowls and pots!
- 75 g of unshelled almonds
- 75 g pitted dates
- 20 – 25 g baking cocoa
- 20 g of almond nut substitute peanut butter
- 1 avocado (hate)
- 1 banana
- 20 – 25 g baking cocoa
- 2 – 3 tablespoons of agave syrup
- a pinch of salt
- Soak the dates in warm water for 10-15 minutes.
- Chop almonds in the multi-size shredder to the desired size and set aside.
- Mince soaked dates in the multi-size shredder.
- Knead dates, almonds, cocoa and almond paste into a homogeneous mixture and divide into four portions. Lightly dust the work surface with cocoa and carefully roll out the dough to a diameter of approx. 11 – 12 cm (the edge may flake slightly). Place the rolled-out dough on the molds and push in carefully.
- Halve the avocado, remove the kernel, remove the pulp with a spoon and place in a multi-grinder. Peel the banana, slice and add to the avocado. Add baking cocoa and chop everything to a smooth mass. Also works with the blender. In the end, add agave syrup to taste.
- Spread the filling with a spoon in the Tartelette molds and smooth.
- Refrigerate until use in the fridge and enjoy soon.