No need to bake these tartlets as the buckwheat adds crunch and texture to the base. The chocolate creamy filling is full of healthy plant fats, using avocado as the main ingredient. These are perfect enjoyed with a freshly brewed earl grey to bring out their flavour!
For the base
- 2 cups roasted buckwheat
- 1 cup ground almonds
- 4 medjoul dates
- 1/2 tsp pink Himalayan salt
- 4 tbsp maple syrup
- 1 tsp vanilla bean paste
For the chocolate filling
- 4 ripe avocados
- 100g vegan dark chocolate (melted)
- 1/2 cup maple syrup
- 1/2 cup raw cacao powder
- 3 tbsp coconut oil
- 2 tbsp earl grey tea
- Add the roasted buckwheat to your food processor & process for about 5 minutes.
- Add the remaining ingredients & process until they come together in a dough.
- Line a muffin tray with 12 silicone cases. Split the dough into 12 parts, then roll each piece into a ball before pressing it evenly into the case using your fingers.
- Pop these into the freezer to help them firm up while you prepare the filling.
- Place a saucepan half filled with water on a medium heat.
- To melt the coconut oil, add it to a metal bowl and sit this on top of the saucepan.
- Once the coconut oil is melted, add the loose tea & allow it to sit over a medium heat for 5 minutes to infuse.
- Pass the oil through a sieve and set aside, discarding the loose tea.
- Add the avocados to your food processor & blend until smooth and creamy. Then add the cacao powder, vanilla bean paste and maple syrup & blend to combine.
- While your food processor is still on, slowly add the melted chocolate to the mixture.
- Next you can add the oil by slowly pouring it into the food processor while its on low speed.
- Spoon the chocolate filling into each bun case and top with earl grey leaf and chopped dark chocolate.
- These tartlets can be stored in an airtight container in your fridge for a few days (not that they will last that long!)