We had some guests coming and I wanted to serve the dessert in a different form. So I made these gluten free, dairy free, soy free, egg free, refined sugar free mini tartlettes.
Bottom layer
- 1 cup gluten free rolled oats
- 1 cup walnut
- 1 cup pecan
- 8 pcs pitted dried dates
- 3 Tbsp water
Second layer
- 1/2 can Aroy-D coconut milk
- 10g 100% dark chocolate
- 1/4 cup warm water
- 1 Tbsp gelatin
- 5 pcs pitted dried dates
Third layer
- 0.5 can Aroy-D coconut milk
- 1 cup defrosted berry mix
- 1/4 cup warm water
- 1 Tbsp gelatin
- 3 pcs pitted dried dates (optional)
Fourth layer
- 1 cup defrosted berry mix
- 1/4 cup warm water
- 1 Tbsp gelatin
- 2 pcs pitted dried dates (optional)
Instructions
- Blend the oats and put it into a bowl.
- Blend the walnut and put it into the same bowl.
- Blend the pecan and put it into the same bowl.
- Blend the dates and water together and put the mix into the same bowl.
- Mix these things with your hands and make a sticky dough out of them.
- Spread the dough at the bottom of the mini cake rings.
- Melt the chopped dark chocolate in a microwave for 1.5-2 minutes.
- Dissolve the gelatin in the warm water.
- Put the coconut milk, dates, melted chocolate, dissolved gelatin into a blender and make a cream out of them.
- Pour the cream into the mini cake rings.
- Put them into the fridge to set.
- Dissolve the gelatin in the warm water.
- Put the coconut milk, defrosted berry mix, dissolved gelatin and optional dates into the blender and make a cream out of them.
- Pour this cream on top of the chocolate layer, when that's set a bit.
- Put them back into the fridge to set.
- Dissolve the gelatin in warm water.
- Put the defrosted berries, dissolved gelatin and optional dates into a blender and make a cream out of them.
- When the previous layer is set a bit, pour this layer in the top.
- Put them back into the fridge while they get totally set.
- Push out the mini cakes with that special tool, that comes with the mini cake rings.
- Cut them into two. Serve and enjoy!
