Tartlets for breakfast
I think it’s safe to say that chocolate is an all time comfort food. A real classic. Like that black little dress that will never go out of style. Some things are just meant to last forever, aren’t they? Well this all vegan chocolate tartlet might just be one of those things. It’s not only sugar free and gluten free but you can also make it a day or days ahead and just take it out of the freezer whenever you need it or feel like having some chocolate 😉
I’ve made the crust using almonds, buckwheats and some other ingredients. All mixed up at once which makes this step probably the easiest. For the cashew frosting you simply need to plan ahead and get those nuts soaking a day or at least half a day prior to use. The colors are made by using green and blue spirulina powder. You’ll just need a small amount of them but if you dent have them you can just leave them.
How to make the tarts
Easy all vegan breakfast tartlets. A dreamy chocolate crust filled with creamy cashew frosting. Learn how to make it now.
- 200 g buckwheat ⎪for the crust
- 180 g almonds ⎪for the crust
- 70 g shredded coconut ⎪for the crust
- 6 tbsp cacao powder ⎪for the crust
- 4 tbsp coconut oil ⎪for the crust
- 200 g cashew nuts – soaked in filtered water for about 5hrs ⎪for the frosting
- 150 ml coconut-rice milk or any other plantbased milk of choice ⎪for the frosting
- 100 g maple syrup ⎪for the frosting
- 2 tbsp melted coconut oil ⎪for the frosting
- 1/2 tsp vanilla powder ⎪for the frosting
- natural coloring: blue and green spirulina powder ⎪for the frosting
Note: the frosting is super easy to make but takes up a bit of time due to achieving the consistency we want it to have. I suggest you read the recipe before you go and make it so you can plan ahead.
The day before: start by soaking the cashews in a bowl of filtered water in the morning. Soak for about 4-6hrs.
Drain and rinse the cashews and add them along with all the other ingredients for the frosting (except for the coloring) into your blender. Blend well. Divide into two airtight container.
Mix 1 tsp blue spirulina powder into one of the boxes and 1 tsp green spirulina powder into the other one. Stir well.
Close the containers and leave into your fridge overnight.
Put all the ingredients for the crust into your food processor. Mix well until a crumbly yet sticky dough forms.
Press into your tartlet molds and store in the freezer until the frosting is done.
The next morning take the frosting out of the fridge. Fill into a piping bag (the one I used can be found here) with both of the colors and pipe over the tartlet crusts. Decorate with fresh blueberries and mint leaves if you want to.
Leftover frosting can be piped and frozen and used as cake decoration whenever you need it or to top your porridge with. There are no limits 😉
I think these breakfast tartlets (you can even make them as a desserts) are super easy to prepare, once you took cake of the frosting. The crust can be stored in the freezer up to 6 months and you could also fill it with you favorite yoghurt and berries as a quicker version to this recipe. Or you can make one big tart using the quantity of the recipe. Most important is that you have fun and get creative. This recipe is the way I did it but so many times I take recipes as a way of getting inspired and most of the times I end up with something so much different from where I started at. Which way you choose is up to you but I am super happy that you stopped by.
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All the best,