Summary

Ingredients

• 85 g tier nut (s), the kernels, peeled
• 6 plum (s), dried
• 1 teaspoon, heaped with raw cocoa
• 0.5 teaspoon ½ cinnamon
• 20 g coconut oil
• 100 g cashew nuts
• 150 ml water
• 1 teaspoon lemon juice
• 1 teaspoon coconut blossom sugar
• 1 banana (s)
• 40 g coconut oil
• 1 teaspoon coconut oil
• 1 pinch raw cocoa

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Instructions

1. Grind the tiger nuts into flour and mix with the raw cocoa and cinnamon. Cut the plums very finely and put everything together in a food processor with an S-knife and stir. Then add 20 g of liquid coconut oil. If you now knead the mass in your hand, it becomes a dough that is dimensionally stable.
2. Grease 4 dessert rings 6 cm in diameter and at least 5 cm high with a little coconut oil. Place on a level surface. It is best to put a baking paper underneath. Pour the dough into the dessert rings in portions and press firmly.
3. For the cream, put the cashew nuts together with the water in a mixer and mix for 1 - 2 minutes until a cream is formed. Then add lemon juice, coconut blossom sugar and a peeled banana and mix again for 1 minute. Let 40 g coconut oil dissolve in a warm water bath until it is liquid and then add to the blender. Mix briefly and then immediately pour the cream into the dessert rings. The cream is so firm that currants, grape halves or peppermint leaves, for example, can be used immediately for decoration.
4. Place the plate with the dessert rings in the refrigerator for at least 2 hours. Then the cream is so firm that the dessert rings can be peeled off.
5. With these tartlets, the dessert rings and their contents come off the baking paper so easily that they can be lifted off as a whole. I find it easiest to push the base upwards from the bottom until you can touch the tartlet that has been pushed out and place it on a cake plate, for example.