Skip to main content






80g almond flour

40g brown rice flour
2 Tbsp maple syrup

2 Tbsp EVOO ( Extra Virgin Olive Oil )
2 tsp flax meal

1/2 tsp pure vanilla extract
1/4 tsp baking powder

1/4 tsp salt⠀


1 cup cashews, soaked for 6h

1/4 cup + 2 Tbsp almond milk, homemade
3-4 soft Medjool dates, pitted and chopped

1 Tbsp espresso
1 tsp maca powder

1/2 tsp vanilla extract
1/4 tsp salt

3 Tbsp cup raw cacao butter, melted⠀


Fresh raspberries

Dark chocolate
Sea salt flakes⠀


1.To make the base, mix all the ingredients using your hands and knead until you form a dough.

2.Cover and chill in the refrigerator for 30 min.

3.Divide the dough into 3 portions. Sprinkle some rice flour over your work surface and roll every portion using a rolling pin to a thickness of approx. 3 mm.

4.Place them over the tart pans and press carefully. Trim the edges as needed.

5.Dock the tart dough with a fork and bake at 180ºC for 15 min until golden brown. Let them cool down before removing the crusts from the tins.

6.In the meantime prepare the coffee cream.

7.Rinse and drain the cashews, and blend with the rest of the ingredients (except the cacao butter)

8.Once you get a smooth consistency stream the cacao butter.

9.Pour the filling over the bases and refrigerate for at least 3h until firm.

10.About 20 min before serving, take your tarts out of the fridge and melt some dark chocolate.

12.Drizzle every tart with the chocolate and garnish with fresh raspberries and sea salt flakes.

Popular posts from this blog

Favorite Comforting Beef Stew

 Favorite Comforting Beef Stew *Ingredients: 2 lbs beef chuck (preferably grass-fed), cut into 2-inch pieces 2 Tbsps olive oil or avocado oil, divided 4 Tbsps gluten-free flour, or Arrowroot powder 1 Tbsp smoked paprika sea salt and freshly ground pepper to taste, about 1/2 teaspoon each 4 cups beef bone broth 3 large carrots, peeled and chopped 2 sweet onions, peeled and quartered 4 ribs of celery, chopped 3-5 fresh garlic cloves, chopped 3/4 cup dry red wine 2 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce 1 lb. baby potatoes, halved or quartered 4 parsnips, peeled and chopped 4 Tbsps freshly chopped parsley leaves, to garnish *Instructions: • Peel and thoroughly rinse your parsnips, carrots, onions, and potatoes. • Cut into 1-1/2-inch pieces. • Cut your beef into 1-1/2 inch cubes. • Season beef cubes well with smoked paprika, sea salt and pepper, then dredge the beef into the flour (or Arrowroot powder) pressing a bit to ensure a good hold. • Heat 1 Tablespoon

Oven Roasted Chicken Recipe

 Oven Roasted Chicken Recipe *Ingredients: 1 whole chicken 1/2 onion (optional) 3 garlic cloves 50 grams of butter 1/2 glass of white wine 1/2 glass of chicken broth 1 lemon 1 tablespoon herbs de Provence 1 tablespoon cornstarch (optional) Olive oil ground black pepper Salt *Method: The first thing is to preheat the oven to 180ºC two While the oven is heating up, in the tray in which we are going to bake the chicken, put a splash of oil, spread it with a brush and place the finely chopped onion. 3 Next, in a small bowl, put a little salt, pepper, the Provencal herbs, the softened butter and mix well.Take the chicken, spread the mixture on all sides so that it picks up flavor and place it on the onion. This will give the oven roasted chicken a very rich flavor. 4 On the other hand, peel the garlic, open it in half, remove the center and place it on the chicken that we will roast. 5 We cut the lemon, we squeeze a part on top of the chicken meat, and the other half we cut in two and place