Baskets with coconut and chocolate cream for memorable holidays |
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Everybody has a sweet secret. This Easter you can discover your own - irresistible baskets with coconut and chocolate cream decorated with fruits.
Make them according to Iva Tomić's recipe, a veritable treat all the generations of your folks will be able to enjoy.
They are suitable for vegetarians and the people intolerant of gluten as they don't contain eggs and are made with gluten-free flour.
Ingredients for the dough:
7 mini tarts or pies (10 cm diameter)
- 80 g rice flour
- 50 g coconut flour
- 70 g almond flour
- 4 spoons agave syrup
- 70 g coconut oil
- pinch of baking soda
- 0,5 dl water
Ingredients for the coconut cream:
- 1 can of coconut milk
- 3 spoons agave syrup or honey
- 1 vanilla pod
Ingredients for the cocoa cream:
- 30 g organic cocoa
- 30 g coconut butter
- honey or agave syrup
Directions:
Add to the flours baking soda, coconut oil and water, in this order. Form crispy dough from the ingredients.
Heat the oven to 180°C. While the oven is being heated roll out the dough and prepare the molds which you have previously greased.
Bake the tarts or pies for 20 minutes. When the edges start getting browned, cover them with foil and bake them to the end.
In the meantime, prepare the fillings. Place the coconut milk can in the fridge overnight so that it thickens and turns into the cream you will use later.
When the cream has cooled, take it out of the fridge, add vanilla and sweetener to taste and treat with a mixer as if you're making an ordinary whipped cream. After 3 to 4 minutes the cream is finished.
To make the cocoa cream melt the coconut oil on steam. Then add cocoa and agave syrup. Mix briefly until all the ingredients are well combined.
You can begin layering and filling the tarts. Over the cooled dough place the coconut cream first, followed by the chocolate cream. Sprinkle with fruit to taste.
Enjoy your meal!
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