How to make
To prepare these mini tartlets, first, make the base.
Bake them in a non greased pan for a few minutes and let them cool.
Remove the pits from the dates and if they're too dry, soak them in hot water for 10-15 minutes.
Then strain them and put them in a blender with the hazelnuts, a pinch of salt, a full spoonful of peanut butter and carob flour (cocoa).
Blend the mixture in short pulsations, then distribute it into molds, by pressing it. Form a base and a small boarder.
For this purpose, I used small silicone muffin molds with a diameter of 6 cm.
Put the molds with the base in the refrigerator for 30 minutes and during this time, prepare the raspberry jelly.
I used frozen raspberries, which I mixed with a spoonful of stevia powder, put them on the stove and boiled for 5 minutes, so that the raspberries can release their juice and aroma. I did not add water, because the raspberries were frozen. You can replace stevia with honey or maple syrup and why not with a spoon or two of sugar.
Then I mashed the raspberries with a fork and strained them to remove the seeds.
I added 2 full spoons of chia to the raspberry juice. I stirred and left it for 30 minutes. That's the time it took the chia to swell.
After this time passed, I filled the tartlets with raspberry jam.
I melted the chocolate and a little oil in a water bath. You can do it in a microwave - 2 times for 30 seconds.
I poured the tartlets with a spoonful of chocolate and decorated them with some fresh blueberries and sliced almonds.
Place them into the fridge for another hour and then you can enjoy these delicious and healthy mini tartlets with raspberries and chocolate.
Enjoy!
