Stop and TASTE the roses on top of these decadent chocolate tahini tartlets! Gluten-free and vegan.
RAW CHOCOLATE TAHINI TARTLETS
Ingredients:
Crust
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3/4 cup raw sunflower seeds
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1/2 cup gluten-free rolled oats
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1/2 cup pitted dates
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1/4 cup creamy tahini
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1-2 tablespoons water
Filling
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1/3 cup creamy tahini
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1/4 cup non-dairy milk
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1/4 cup maple syrup
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3 tablespoons coconut oil, softened
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2 tablespoons cacao powder
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1/4 teaspoon vanilla extract
Directions:​​
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Combine crust ingredients in a food processor and blend until a sticky dough forms.
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Press into mini tart/pie pans lined with parchment paper. Place in the freezer.
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Add the filling ingredients to the food processor and blend until smooth.
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Pour evenly into the crusts. Top with dried rose petals and cacao nibs if desired.
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Place back in the freezer for 3-4 hours to set.
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Thaw for 5-10 minutes before enjoying. Store in the fridge or freezer.