Valentine’s Day is upon us! We can hear your eyes rolling… We know you’re too cool to be into the ultimate Hallmark holiday, but no one is too cool for chocolate.
Here’s a delightful dessert for your Valentine’s Day, Anti-Valentine’s Day, or Anti-Anti-Valentine’s Day celebration.
Cacao is a mighty, mood-elevating aphrodisiac that boasts impressive nutrient density. It’s a powerful antioxidant thanks to an array of flavonoids, and it’s also full of iron, zinc, & calcium.
We add even more aphrodisiacs with Mexican chocolate spices, and the tarts are rounded out with tahini for an unexpected and sophisticated flavor combination.
The result is luxurious & complex with layers of flavor and just the right level of sweetness. Get ready to fall in love with these delicious mini tarts.
Makes: 24 -28 mini tarts
Takes: 45 minutes (+ 1 hour wait time for crust)
Pâte sucrée (crust):
1 Tbsp egg replacer
¼ cup water
1 ¼ cup gluten-free flour
2 Tbsp sugar
4 oz butter (we like Miyoko’s)
Coconut oil for oiling
Method:
Place egg replacer and water in a small container with a tight fitting lid, shake vigorously to mix, and place in freezer for a few minutes. Lightly oil a mini muffin tin. Add flour and sugar to a food processor and pulse. Add butter and pulse. Add chilled egg replacer and blend until combined. Press 2 tsp of dough in each muffin cup in the muffin tin, and put the muffin tin in the freezer for 1 hour. Put the pan into a cold oven, turn to 375, and bake 15 minutes. Remove pan from oven and place on a cooling rack.
Tahini Fudge:
1 cup tahini (salted)
¼ cup cacao
¼ cup coconut oil (melted)
2 Tbsp agave
1 tsp vanilla extract
¼ tsp salt (use more if using unsalted tahini)
Method:
Place all ingredients in food processor and process until smooth. Put 2 tsp of fudge in each cooled mini muffin cup crust. Place pan in freezer to harden while you make the ganache.
Ganache:
½ cup cacao
6 Tbsp agave
½ tsp vanilla extract
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cayenne
⅛ tsp salt
1 oz (28 g) cacao butter
2 Tbsp coconut oil
Method:
Put cacao, agave, vanilla, cinnamon, nutmeg, cayenne, and salt in a food processor and pulse a few times. Melt cacao butter in a double boiler. When cacao butter is close to completely melted, add coconut oil and melt. Add melted cacao butter & coconut oil to other ingredients in the food processor and blend. Remove pan from freezer. Pour or spoon ganache onto each tart.
Garnish with edible flowers, chile threads, or sugar strands.
Enjoy!
