I hope everyone’s weekend was super fun and relaxing, mine was pretty good, but very short! Don’t you feel like days are just flying?
Anyways, as you probably have already notice, one of my favorite things to do is to spend time in the kitchen trying new things and creating new recipes. A few days ago I made a batch of “chocolate dough” that is perfect to eat as truffles, cookies and now, even tartlets!
They are so versatile, sweet, tasty and have been a hit in every single presentation I’ve been giving them! Some friends and other family members have tried it and they all are like are you serious this is raw vegan? Amazing right?
So whether you want truffles, cookies or tartlets this is the basic cookie dough recipe from Gastrawnomica’s kitchen “playground”!
I had the dough already done when my mom asked me for a dessert after a lovely lunch, I was like ok, what can I do with this chocolate dough that is not a truffle? So I saw these beautiful mangos we had just bought from the local market and I was like, a tartlet! I just shaped my dough, prepared my 2 min filling and she was a very happy lady in just a couple of minutes!
It was kind of spontaneous so I used what I had in hand and it end up being a success! Top the tartlets with your favorite fruits! I used coconut flakes but maybe next time I’ll top it with other goodies!
Gastrawnomica’s Chocolate-Peanut Mango Tartlet
1/2 cup raw peanuts (soaked overnight and dehydrated until crispy) **
2-3 Tbsp carob or cacao powder
1/4 cup dried mulberries make into a powder
6-8 medjool dates, pitted
For the LFRV version, just omit the nuts and use more mulberries until you have the same consistency
1 ripe ataulfo mango
1/2 Tbsp alcohol free vanilla extract (optional)
Coconut flakes, dried fruit, mango chunks or pomegranate seeds
Using your food processor blend all the crust ingredients until you have a dough. Start with the dates until they are soft and then add the rest of the ingredients. You can use half for the tartlets and the other half save it in the fridge where it will stay for about a week or more. You can eat it as truffles any time you crave for something sweet. Sweet and healthy fast food! Shape your tartlets and put in the fridge until firm.
Meanwhile, prepare your filling blending all the ingredients in a high speed blender until creamy. Take your shells out of the fridge, fill with the mango cream and top with your favorite ingredients. I used organic (unsweetened) coconut flakes because that’s what I had in hand but feel free to use whatever you want!
**If you don’t want to use the peanuts because you’re a little lazy to soak and dry them (just kidding) feel free to use raw almond meal!
That day I had these for lunch. Veggie rolls with cauliflower puree and avocado dip! Heaven! Let me know if you would like to know the recipe and I’ll post in my next blog post! I was too lazy to make more of them so I used the rest of the ingredients and had a gorgeous salad! Yummm! And it’s all veggies! Delish right?