TARTLETTES WITH COCONUT CHOCOLATE

Name: Tartletter med kokoskola
Prep time: PDTHM
Cook time: PDTHM
Total time: PDTHM
Ingredients: bovetemjöl; kokossocker; mandelmjöl; Virgin Kokosolja; Dulce de Coconut; Raw Agave

TARTLETTER MED KOKOSKOLA - Renée Voltaire

Tartlets with a gluten-free base filled with creamy coconut caramel, Dulce de Coconut. Top with, for example, nuts, berries, chocolate or grated coconut - magical!

Ingredients

1 dl
buckwheat flour
1/2 dl
almond flour
1 tablespoon
Coconut sugar
2 tablespoon
Coconut Oil – Virgin
3 tablespoon
Raw Agave – Natural
1 Can
Dulce de Coconut, chilled at least one hour

Do this

Set the oven to 165 degrees. Mix all the ingredients together to form a dough.
Press the dough into four small molds and scrape the bottom.
Bake in the middle of the oven for 7 minutes and let the bottoms cool completely before removing them from the molds.
Whisk the cooled Dulce de Coconut until it becomes a smooth caramel cream. It doesn't need to be whipped for long, just until it comes together and has a firmer consistency.
Fill the molds with the caramel cream and top with any topping you like, such as nuts or berries.