Little Avocado Chocolate Ganache Tarts with Olive Oil Pastry + Coconut Cream

Care of Laura Wright Serves: makes 8 if you re-roll the pastry scraps (or 6 with leftover chocolate ganache) Notes: I stayed simple with mine, but orange zest, various types of booze, almond extract, orange blossom water or ginger would all make nice additions to the avocado-based filling. Pastry Ingredients: 3/4 cup + 2 tbsp/100g whole spelt flour 1/2 cup/55g light spelt flour 1/4 tsp fine sea salt 1 tsp granulated sweetener (coconut/maple sugar, evaporated cane) 2 tbsp extra virgin olive oil 1/4 cup + 2 tbsp water 1 tsp lemon juice (or white wine/white balsamic vinegar in a pinch) Chocolate Ganache Ingredients: 1 medium-large sized ripe avocado, peeled + pitted 1 cup semi sweet chocolate chips, melted 1-2 tbsp maple syrup (depending on how sweet you want this) 2 tsp vanilla extract faintest pinch of ground cinnamon (mostly to boost the flavour of the chocolate) tiny pinch of sea salt Coconut Whip Ingredients: 1 can of full fat coconut milk (Thai Kitchen’s Organic + Whole Foods 365 brand are my faves), refrigerated for 24+ hours 1-2 tbsp maple syrup 1/2 tsp vanilla extract Directions Preheat the oven to 375 degrees F. Grease 6-8 muffin cups with olive oil,… Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes