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Dark Chocolate Espresso Ganache Tarts

Level:MediumServes:10

This incredible recipe makes approx – 10 deliciously indulgent, silky smooth, espresso infused, lightly salted dark chocolate ganache filled tarts.

Description

Tremella is a hydrating, beautifying herb is packed-full of potent antioxidants that create a radiant complexion and bring lubrication to our deep tissue and vital organs. 

 

Ingredients

Core Ingredients

Other Ingredients

  • FOR THE BASE
  • 1/4 cup COLD ghee or grass-fed butter – must be cold – very important!
  • 1/2 cup almond flour
  • 1/4 cup arrowroot (tapioca)
  • 3 Tablespoons of monk fruit sweetener (or 1/4 C coconut sugar)
  • 1 teaspoon of vanilla
  • 1 pinch of salt
  • FOR THE FILLING
  • 1/2 cup (solid) coconut cream – to get this I opened a can of coconut cream and let it sit, uncovered, in the fridge overnight then scooped the solid creamy portion from the top (use the liquid in smoothies or just drink it)
  • 1/2 cup dark chocolate
  • 1 teaspoon of vanilla
  • 1/2-1 teaspoon of espresso – depending on how strong you like it
  • 1 teaspoon of Masons Mushroom Mix
  • 1 pinch of salt
  • OPTIONAL ADD-IN's
  • 1 teaspoon of maca – for hormone balance
  • 1-2 scoops of collagen – I love to use Vital proteins , nutraorganics or Further food – (use EMS10 to get 10% off) optional for an extra boost of protein and gut healing goodness – omit if vegan (or sub marine collage if pescatarian)

Method

Step 1

The night before – Open a can of coconut cream and let it sit, uncovered, in the fridge overnight this will allow the cream to separate from the water. When you’re ready to go scoop the solid creamy portion from the top (use the liquid in smoothies or just drink it or freeze into ice cubes for later use)

Step 2

Pre-heat oven to 175’C/350/F

Step 3

Line a muffin/cupcake tray with paper cases and set aside.

Step 4

For the base: Place all ingredients into a bowl a beat with an electric mixer (I used the paddle attachment on my stand mixer) until creamy and well combined.

Step 5

Spoon into your prepared muffin tray, use a small spoon, or your thumb, or a small shot glass/measuring cup to press a small indent into the center.

Step 6

Bake for 6-8 mins until golden. Note they will crisp up as they cool.

Step 7

For the filling: Melt chocolate by your preferred method – I like to do mine on the stove, double broiler style but a microwave will work just fine too.

Step 8

Add espresso, Mason mix, vanilla, salt & stir to combine.

Step 9

Add the coconut cream to your espresso infused chocolate and stir until well combined.

Step 10

Spoon into your tart cases.

Step 11

Dust with cacao, drizzle with a little a extra coconut cream.

Step 12

Devour!
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