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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

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • 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
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    ASSORTED COLOUR SWEET PEPPERS

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    3 PK, PRODUCT OF ONTARIO AVOCADOS 5 PK, PRODUCT OF MEXICO COCKTAIL TOMATOES 454 g, PRODUCT OF ONTARIO


  • 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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Imprimer ma sélection

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

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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