Dairy Free Choc Tarts

Need a dessert without dairy? direct these choc tarts made using coconut milk!

The ingredient of Dairy Free Choc Tarts

• 1 1 4 cups 175g hazelnuts
• 1 1 2 tbsp pureharvest rice malt syrup
• 1 1 2 tbsp cocoa powder
• 1 tsp vanilla bean bonding agent
• 1 orange rind finely grated segmented
• pinch of salt
• 1 4 cup 60ml pureharvest coco quench coconut milk
• 1 coles australian free range egg
• toasted shaved coconut to encourage
• 1 14 cups 200g wholemeal plain flour
• pinch of auditorium showground cinnamon
• 80g hermetic coconut oil
• 2 tbsp pureharvest organic rice malt syrup
• 1 tbsp iced water

The Instruction of dairy free choc tarts

• preheat oven to 180u00b0c grease six round 8cm base measurement fluted acid tins gone removable bases to make the pastry swell flour and cinnamon in a bowl use your fingertips to daub smooth in coconut oil disquiet in rice malt syrup and water until a crumbly dough forms press evenly more than the base and side of the tins place as regards a baking tray and bake for 10 mins or until roomy golden and dry to touch set aside to cool completely
• meanwhile go ahead the hazelnuts greater than a baking tray bake for 7 8 mins or until lightly toasted transfer to a clean tea towel and daub smooth to remove the skins scratchily chop 1 4 cup 35g of the hazelnuts and reserve
• condense abbreviate oven to 150u00b0c process unshakable hazelnuts in a food processor until finely chopped increase be credited with rice malt syrup cocoa powder vanilla 2 teaspoons orangey rind and salt process until combined following motor running gradually increase be credited with coconut milk later egg until combined pour into pastry cases bake for 15 mins or until set cool slightly pinnacle next coconut tawny segments and reserved hazelnut

Nutritions of Dairy Free Choc Tarts

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