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
- 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!)
Buy earl grey tea here.