RASPBERRY HIBISCUS CHOCOLATE TARTS (GRAIN-FREE & VEGAN)
Here is another recipe courtesy of Hana at Nirvana Cakery
Our partnership with Hana is such a joy for us. She is always equal to the challenge of creating gorgeous chocolate recipes which are suitable for everyone - regardless of food allergies and dietary restrictions.
This is not a complicated recipe, just need a little planning and time in between each layer to set.
You could make these just with the chocolate ganache if you'd like a more simple recipe, but the mix of the bitterness of dark chocolate and sharpness of the hibiscus and raspberries takes these tarts to the next level that we're sure you will love.
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RASPBERRY HIBISCUS CHOCOLATE TARTS
(GRAIN-FREE & VEGAN)
Serves: 6 tarts
1 cup pumpkin seeds
1/3 cup shelled hemp seeds
2tbsp raw cacao powder
pinch sea salt
6 medjool dates, pitted
1tsp maple syrup
Chocolate ganache filling:
5 oz Amore di Mona couverture chocolat speciale
3/4 cup oat cream
1tbsp maple syrup
Hibiscus raspberry jelly:
2 cups frozen raspberries
1/4 cup dried hibiscus flowers
1/2 cup water
2½ tbsp agar flakes
2tbsp maple syrup
ground dried hibiscus flowers
Place pumpkin seeds into food processor or blender and pulse few times until they are coarsely ground. Add hemp seeds, cacao, cinnamon, sea salt and pitted dates and blend until the mixture starts coming together when pressed. Add maple syrup if needed and blend until the mixture sticks together.
Spoon the mix evenly into the six tart tins. Press tightly onto the base and the sides to form a crust. Place into a fridge.
Chop the dark chocolate and place into a small bowl. In a pan heat oat cream on a low fire until it comes to a boiling point. Pour over the chopped chocolate and stir until completely melted. Stir in the maple syrup and set aside to cool down before carefully pouring evenly into the tarts crust leaving little space for the jelly layer. Place into fridge for about an hour to set.
Place the raspberries and dried hibiscus flowers into a small pot, add water and bring to a boil, gently simmer for 5-10 minutes until broken down and mushy.
Press the mixture through a mesh sieve discarding all the seeds and flowers. You should have about 1¼ cup liquid. Now pour it back into the pot.
Stir in agar flakes and maple syrup and bring back to a boil. Leave to simmer for about 15 minutes stirring frequently until the flakes have dissolved.
Take off the heat and leave to cool down before carefully pouring evenly on top of the chocolate layer of each tart.
Place the tarts back into fridge to set.
Gently remove from the tart tins. Sprinkle with little blended dried hibiscus flowers or decorate with other edible flowers before serving.
I've used 6 small 10cm tart tins with removable base in this recipe. If you can tolerate or prefer to use coconut cream, you can use coconut cream instead of the oat cream. I use 3.5oz dark chocolate, 1 cup coconut cream and 1tbsp maple syrup ratio. It will take longer to set in the fridge, but you can place it into freezer for an hour to speed it up.