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Tartlets without cooking, avocado and cocoa (strawberries and raspberries) https://www.metro.ca/userfiles/image/recipes/tartelettes-sans-cuisson-avocat-10769.jpg PT15M PT00M PT45M
Crust:In a bowl, mix the almond flour, the coconut oil, the cocoa and the maple syrup.When the mixing has the consistency of a dough, separate it into 4 pre-buttered tartlet tins.Refrigerate for 30 minutes.Filling:In a bowl or a stand mixer, mix the avocados, the cocoa, the maple syrup and the liquid coconut oil. The mix must be blended.Garnish the 4 tartlets with this avocado mixture and generously garnish with strawberries and raspberries.Refrigerate until ready to serve.Note:To make the coconut oil liquid, simply heat it slightly. It will help the tartlets to set.Source: Caroline Dostie
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crust: 3 cups (750 mL) almond flour 1/2 cup (125 mL) coconut oil 1/2 cup (125 mL) cocoa 2 Tbsp. (30 mL) maple syrup Filling: 3 ripe avocado 1/2 cup (125 mL) cocoa 1/2 cup (125 mL) maple syrup 2 Tbsp. (30 mL) liquid coconut oil 1 tasse (250 mL) washed strawberries, cut in 4 1 cup (250 mL) raspberries
Tartlets without cooking, avocado and cocoa (strawberries and raspberries)

Tartlets without cooking, avocado and cocoa (strawberries and raspberries)

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  • Lactose-free
4
servings
0:15
Preparation
0:00
COOKING
0:45
TOTAL TIME

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Ingredients

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  • crust:
  • 3 cups
    (750 mL)
    almond flour
  • 1/2 cup
    (125 mL)
    coconut oil
  • 1/2 cup
    (125 mL)
    cocoa
  • 2 Tbsp.
    (30 mL)
    maple syrup

  • Filling:
  • 3
    ripe avocado
  • 1/2 cup
    (125 mL)
    cocoa
  • 1/2 cup
    (125 mL)
    maple syrup
  • 2 Tbsp.
    (30 mL)
    liquid coconut oil
  • 1 tasse
    (250 mL)
    washed strawberries, cut in 4
  • 1 cup
    (250 mL)
    raspberries
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Preparation

Crust:

In a bowl, mix the almond flour, the coconut oil, the cocoa and the maple syrup.

When the mixing has the consistency of a dough, separate it into 4 pre-buttered tartlet tins.

Refrigerate for 30 minutes.

Filling:

In a bowl or a stand mixer, mix the avocados, the cocoa, the maple syrup and the liquid coconut oil. The mix must be blended.

Garnish the 4 tartlets with this avocado mixture and generously garnish with strawberries and raspberries.

Refrigerate until ready to serve.

Note:

To make the coconut oil liquid, simply heat it slightly. It will help the tartlets to set.

Source: Caroline Dostie

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Lactose-free recipes

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