| Prep Time | 30 minutes |
| Cook Time | 12 minutes |
| Passive Time | 3 hours |
| Servings |
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Ingredients
CRUST
- 100 g dates good quality
- 4 piece prunes
- 2 Tbsp ground almonds or ground hazelnuts
- 2 Tbsp coconut flour
- 1 tsp cinnamon
- 1 pinch salt
FILLING
- 100 g dry, raw millet
- 1 cup water
- 1/4 can coconut milk
- 2 Tbsp cocoa good quality
- 1 Tbsp dates syrup or agave syrup, maple syrup, etc.
- 1 Tbsp coconut oil
- 1 tsp vanilla past
TOPPING
- over a dozen chocolate curls
- 50 g blueberries or other berries
Ingredients
CRUST
FILLING
TOPPING
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Instructions
TO MAKE THE CRUST
- In the bowl of a food processor, process the dates, prunes, ground almond, coconut flour, cinnamon and salt until finely ground.
- Pulse until the mixture clumps together.
- Use moistened fingers to press the crust into the sides, then the bottom, of 4 tart pans with a loose bottom, about 3-4 inches in diameter, each. Chill.
TO MAKE THE FILLING
- The millet pour boiling water and then rinse with running water. Then cook in 1 cup of water on low heat for about 12-15 minutes.
- Cooked and cooled millet place in the bowl of a blender with the coconut milk, cocoa, dates syrup, vanilla paste.
- Blend on low, gradually increasing to high. Blend on high for 2-3 minutes until silky-smooth.
- Add the melted coconut oil and blend until just combined.
- Pour the filling into the chilled crust then decorate with chocolate curls. Chill about 1-3 hours (or cover and chill overnight).
Recipe Notes
The tart keeps well, refrigerated airtight, for up to 3 days.
ENJOY!