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Mini Chocolate Tarts

HMM HMM HMM. These mini cakes really satisfy the chocolate craving. 

Crust
1/2 cup raw almonds (or cashews)
1/2 cup raisins

Filling
1/2 cup cashews
1/4 cup coconut milk
3 tbsp cocoa powder 
3 tbsp maple syrup 
pinch salt

Instructions:

1) In a food processor fitted with an "S" blade, blend the almonds and raisins until the mixture begins to stick together.

2) Press the mix into the bottom of cupcake pan that is lined with plastic wrap. (Alternatively you can make a bigger tart by using a pie form.)

3) In a small blender, puree the coconut milk and cashews until very smooth.

4) Add the remaining ingredients and puree until smooth.

5) Spoon the filling mixture into the tarts. 

6) Add some shredded almonds as a topping, and refrigerate for at least an hour before serving, to allow the tarts to cool and firm.

Thai Coconut Curry Sauce

 

This is one of my favorite sauces to make because its super quick and easy. And mostly because it satisfies my love of thai food.

Ingredients:

1 (15 oz) can of light coconut milk

1 tbsp of thai red curry paste

2 tbsp of brown sugar (turbinado) *

Juice from 1 lime, freshly squeezed (optional)

Instructions:

Combine all the ingredients in a pan and bring to a low boil. Stir to dissolve the sugar and red curry paste. Remove from heat when the sauce is heated through.

Substitution Note

If you want to skip the sugar, you can use 1/4 cup of raisons or 4 medjool dates (pitted). In a blender, blend coconut milk with the dried fruit before cooking it in the pan.