I made these a few weeks ago because a friend had suggested the recipe awhile ago. I was a little cautious at first(she is a great cook, just not Celiac), but I was so blown away by the richness. It was so decadent!
I made my first batch in January and my Celiac daughter was so happy and excited(it was still in her mouth while she blurted) “can you make these for my birthday?”(August)
I am so thrilled to have another recipe that makes her feel ok and not like such an outsider!
When I first made these I made the mini tarts using my mini muffin pans(I got about 20). This latest version I made for Valenitine’s Day and used larger silicone molds(I got 8 this way).
They turned out so good. Even if you still eat grains, dairy or sugar, you wouldn’t miss any of it! Honestly:)
These tarts are so rich that they can easily be split between two people. I also tested these tarts using a mini-muffin tin and used 1 tablespoon of crust for each tartelette and ended up with 18 tartelettes. I also suggest using a coconut oil (such as expeller pressed) that doesn’t contain a strong coconut flavor. I found that these tarts taste better the longer they sit. I think it’s best to make them the day before serving. They keep in the refrigerator for one week.
Pour all of crust ingredients into the bowl of a food processor. Process until all ingredients are blended. Divide crust into four servings and press crust in the bottom and up sides of oiled tartelette pans. Clean food processor bowl and blade.
Place all filling ingredients into the bowl of the now clean food processor. Process until ingredients are smooth. Divide filling among tartelettes and spoon over crust. (There will be 2-3 tablespoons of filling left over) Place tartelettes in the refrigerator and chill for 2 hours before serving. Serve cold.
Thank you Carrie Vitt from Deliciously Organic.
My Celiac daughter has been amazing with adjusting her diet since learning about this 4 years ago. I feel like it is my mission, sometimes, to show her that life is possible and extraordinary, when you make it so. Never give up and don’t stop believing!
I created this recipe out of necessity, as we are constantly looking for healthy, safe and delicious snacks to make life as a paleo kid more fun and travel friendly.
2 cups of pitted dates
1/2 cup of organic hemp
1/8 cup toasted almonds
1/8 cup shredded unsweetened coconut
1/4 tsp of cinnamon
In your food processor, combine hemp and dates until one big ball forms. Toast almonds and grind into course almond meal. Combine with coconut and cinnamon in a shallow dish. As long as it is well mixed, spoon about 1/2 tbsp into a sticky ball. Roll in the almond meal and coconut mixture and then into a small ball. I store in a sealed container in the fridge to keep fresh.
It should make approximately 30 balls. Enjoy!
You won’t believe these have no bad things in them! When you went paleo or gluten free, you never would have believed this was possible. I know that I’m building them up…but they really are that good!
I got the recipe from Danielle Walker(because she rocks!!)and she says something similar. I made a dozen and the family(mostly my wife) has eaten them all. Gotta make more I guess.
Note: I replaced the egg with a chia seed egg substitute, because my eldest daughter refuses to eat anything with eggs.
Real-Deal Chocolate Chip Cookies
AUTHOR: Danielle Walker – AgainstAllGrain.com
SERVES: 1 dozen
¼ cup palm shortening or grassfed butter
¼ cup coconut palm sugar
2 tablespoons honey
1 large egg, room temperature
2 teaspoons vanilla
1½ cups blanched almond flour
2 tablespoons coconut flour
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup dark chocolate pieces (just chop up a dark chocolate bar)
¼ cup enjoy life chocolate chips
Preheat oven to 350 degrees F.
In a food processor, cream the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.
Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.
Stir in the chocolate chips by hand.
Place golf-ball sized balls of dough on a cookie sheet lined with parchment or a SilPat. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them.
Bake for 9-12 minutes, until slightly golden around the edges.
They burn quickly, so don’t let them stay in too long.