Author Notes
Tarts are delicious- but they are usually not very healthy. This Chocolate-Rose tart and its gluten-free crunchy crust make for a delicious and nutritious compliment to a nice warm drink or on their own as a dessert. Top with some edible flowers and they're good to go.
—sabrina
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Ingredients
- Ingredients for crust
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2 tablespoons
gluten free brown bread flour
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1 teaspoon
desiccated coconut
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1 teaspoon
maple syrup
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1/2 teaspoon
fresh vanilla bean
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1 teaspoon
coconut oil
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2 teaspoons
crushed almonds
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1 teaspoon
chia seeds
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2 tablespoons
oat milk
- Chocolate- Rose Ingredients
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3 tablespoons
cacao powder
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1.5 tablespoons
melted coconut butter
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1 tablespoon
maple syrup [sweeten to taste]
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1 teaspoon
rose water
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1 dash
Edible flowers [I took mine from a flower tea mixture I have]
Directions
-
Directions for Crust:
Preheat oven to 355F / 180C
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Mix all crust ingredients and let sit for 10 minutes [so chia seeds expand]
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Place in minature oiled tart pans and cook for 8 minutes or until golden brown
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Let cool then remove from tart pans
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Directions for Chocolate:
Combine all chocolate ingredients together and place an even amount each in the tart shells.
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Place in the refrigerator for 2 hours and once cooled, top with some edible flowers
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