Chocolate Bourbon Tartlets with Chocolate Hazelnut Crust (raw)

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I use coconut oil for a host of different things: a replacement for butter in pie crust, homemade deodorant, melted over piping hot baked sweet potatoes, natural mouthwash, and now chocolate! I snagged some of the hubby’s bourbon (he’s much better at sharing than I), young thai coconut meat, some hazelnut flour, and set to work. Brandy or peppermint liqueur would be nice here, as well, and you could also swap the hazelnut flour with almond or coconut flour. Go crazy, have some fun with it, and take a few swigs of the good stuff for good measure.

Further Food Nutritionist Commentary:

Need a sweet treat in a pinch, Megan's Raw Chocolate Bourbon Tartlets will definitely do! Dried prunes have a laundry list of health benefits including to help prevent type 2 diabetes and obesity with it's fiber content which keep blood sugar levels stable. They can also work to protect against cardiovascular diseases and some cancers because of the beta carotene content which can fix the damage of free radicals. Coconuts are packed with vitamins C, E and B vitamins as well as calcium, magnesium and selenium. They are a great source of medium chain triglycerides mostly in the form of lauric acid, an antiviral and antibacterial that protects against disease causing organisms.

By Ale Zozos

Chocolate Bourbon Tartlets with Chocolate Hazelnut Crust (raw)

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Servings: 24

Ingredients

For the crust:
3/4 cup dried prunes (roughly chopped)
1½ cups hazelnut flour
1/4 cup and 3 tablespoons raw cacao powder
1/4 cup and 2 tablespoons coconut sugar
1½ tablespoons mesquite powder
1/2 teaspoon sea salt
1-2 tablespoons water

 

For the filling:
1/2 cup frozen young thai coconut meat (about 3 ounces)
1/4 cup raw cacao powder
1/2 cup coconut oil
1 teaspoon vanilla extract
1/4 cup and 1 tablespoon maple syrup
2 teaspoons bourbon
pinch of salt
1/4 cup and 2 tablespoons almond milk

Instructions

1. In a food processor, pulse the prunes until finely minced.
2. Add the remaining ingredients and 1 tablespoon water. Pulse until coarse.
3. While the processor is running, slowly pour in the remaining water, 1 teaspoon at a time until the mixture is just moist enough that it sticks together when pressed between your fingers. You may only need one or two additional teaspoons.
4. Press the mixture into tartlet molds to shape the crust and place in the refrigerator to set and chill while you prepare the filling.
5. In a high-speed blender, blend the coconut meat, cacao, coconut oil, vanilla, maple syrup, bourbon, and salt and a 1/4 cup of the almond milk until smooth and creamy. The mixture should be very thick, so only add the remaining two tablespoons of almond milk if needed to assist with blending.
6. Pipe the filling into the prepared tartlet shells and chill for about 30 minutes until the filling is set and firm.

1. In a food processor, pulse the prunes until finely minced. 2. Add the remaining ingredients and 1 tablespoon water. Pulse until coarse. 3. While the processor is running, slowly pour in the remaining water, 1 teaspoon at a time until the mixture is just moist enough that it sticks together when pressed between your fingers. You may only need one or two additional teaspoons. 4. Press the mixture into tartlet molds to shape the crust and place in the refrigerator to set and chill while you prepare the filling. 5. In a high-speed blender, blend the coconut meat, cacao, coconut oil, vanilla, maple syrup, bourbon, and salt and a 1/4 cup of the almond milk until smooth and creamy. The mixture should be very thick, so only add the remaining two tablespoons of almond milk if needed to assist with blending. 6. Pipe the filling into the prepared tartlet shells and chill for about 30 minutes until the filling is set and firm.

Nutrition Information

Per Serving:  Calories: 124; Total Fat: 6g; Saturated Fat: 5g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 57mg; Potassium: 98mg; Carbohydrate: 17g; Fiber: 2g; Sugar: 8g; Protein: 2g


Nutrition Bonus:   Iron: 4%

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