Chocolate Cookie Tarts with Maqui Berry

Chocolate Cookie Tarts with Maqui Berry

Chocolate Cookie Tarts with Maqui Berry made with teff and tapioca flour, coconut sugar and chia seeds

(makes 3 tarts)
Prep time: 30 mins
Cooking time: 50 mins

Ingredients
Chocolate cookie tarts
60 g teff flour
20 g white rice flour
10 g tapioca flour
60 g toasted almonds ground
25-30 g cacao powder
40 g coconut sugar
1 level tsp baking powder
50 g coconut cream the thickened cream from a can of full-fat coconut milk
3 tbsp coconut oil
10 g ground chia seeds mix with 5 tbsp water (stir and let it sit for 2-3 minutes)

Maqui berry filling
200 g cashews previously soaked for minimum 4 hours
50 g coconut cream the thickened cream from a can of full-fat coconut milk
2 tbsp coconut oil
3 tbsp agave
juice of 1/2 lemon
2 tsp maqui berry powder

Extra (for the topping)
30-40 g dark chocolate
Blueberries

how to make it…
Preheat oven to 180 °C. Prepare three tart pans (11 cm diameter) and lightly grease with coconut oil. Melt the coconut cream in a medium pot over low heat. Stir until smooth.

Mix dry ingredients in a bowl. Add melted coconut cream, coconut oil, and soaked chia seeds. Use a hand mixer and mix for a couple of minutes until it all comes together. Adjust sweetness if needed. Spread the mixture into three tart pans and press down firmly to form the base. Bake for approx. approx. 15 minutes. Leave them to cool down before carefully removing them from the pan.

Maqui berry filling
Blend all the ingredients in a high-speed blender until the mixture becomes smooth and creamy. Fill the crusts with maqui berry filling. Drizzle with chocolate and top with blueberries.

Recipe Feature from inside our Thrive Health Magazine Summer issue article written by: www.rainbowinmykitchen.com