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!
Posted in Monty's Bakers
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