Gluten-free chocolate tartelettes recipe
In stressful times, there are few things more soothing than a homemade dessert. But if you have an autoimmune disease, like me, and seek anti-inflammatory benefits in every meal, you might have assumed that a traditional dessert might not be for you.
But it’s a total misconception that for a dessert to taste good, it has to be made with ingredients that aren’t exactly beneficial for long-term health. As proof, I present to you this gluten-free chocolate tartelette recipe. I promise you are going to like it!
200g of almond flour (about 7 ounces)
3 egg yolks
1 tablespoon of melted butter
1 teaspoon of concentrated vanilla extract
8 ounces of finely chopped chocolate (80% dark chocolate)
2/3 cup of coconut cream (I like the one with vanilla flavor)
Pre-heat oven at 350F.
Mix all the ingredients with your hands, then spread the dough in a non-stick muffin tin-top create the crust for the small tart. Bake for 12 minutes. Set aside.
Place finely chopped chocolate into a double boiler and heat it until it starts to melt. Slowly add the cream until it is all mixed and smooth.
Pour the ganache inside the tartelette shells and place them in the refrigerator for 30 minutes. Carefully remove from the muffin tins and enjoy it!
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