Chocolate Strawberry Tartlets

Our friend SpamellaB is back with a beautiful recipe for July! This time she has created a stunning tarlet with our Giant Dark Buttons!

Serves: 4

Prep time: 20 minutes

Cooking time: None!

Ingredients:

For the tartlet cases:

• 120g rolled oats
• 3 tablespoons coconut oil
• 3 tablespoons maple syrup

For the filling:

• 1 teaspoon coconut oil
• 75g Montezuma’s 58% Cocoa Dark Giant Buttons
• 200g natural or coconut yogurt
• 2 tablespoons maple syrup
• 2 tablespoons cocoa or cacao powder
• ½ teaspoon vanilla extract

To decorate:

• Fresh strawberries, halved
• 1 teaspoon coconut oil
• 25g Montezuma’s 58% Cocoa Dark Giant Buttons

Get making!

1. First make the tartlet cases: Gently melt the coconut oil and maple syrup then stir in the oats and mix well to combine. Press into 4 mini loose-bottom tartlet tins (up the sides and base). Chill in the fridge while you make the filling.
2. Gently melt the coconut oil and chocolate buttons and allow to cool a little, then add to a bowl with the remaining ingredients and beat well. Chill in the fridge for at least 1 hour.
3. Spoon the filling into the tartlet cases to fill and smooth out. Melt the coconut oil and rest of the Giant Buttons and drizzle over each one. Top with a strawberry half and return to the fridge to allow the chocolate to set (about 10 minutes).
4. When ready to serve simply pop out of the tin and enjoy!