Raspberry Carob Tartlet

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By Chef: Priscilla Soligo
Posted: February 1, 2013


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These delightfully chocolatey dolce tartlets are such a hit in our house! They are made with carob, instead of cacao, and you can use raw or lightly toasted carob for this recipe.

These little morsels of goodness are nut free, dairy free, gluten free, wheat free, soy free, GMO free, highly processed and refined sugar free, junk free and guilt free while being kind on our bodies and the environment. Enjoy them!


For the Filling:
• 1 Cup (100g) Carob Powder
• 1 Cup (214g) Avocados, (approx. 2 small to medium
avocados, chopped)
• 1/3 Cup (102g) Coconut Meat
• 1/2 Cup (102g) Coconut Oil
• 1/4 Cup (100g) Coconut Nectar
• 1 tsp Raspberry Extract, (Or, 20 drops Medicine Flower
Raspberry Extract)
• 1/2 Cup Filtered Water
• 1/4 tsp High Mineral Raw Salt
• 8 Pieces Fresh Raspberries (for garnishing tartlets)
For the Crust:
• 1 Cup (87g) Desiccated Coconut Flakes
• 1/2 Cup (84g) Pumpkin Seeds, soaked and dehydrated*
• 1/3 Cup (84g) Medjool Dates, pitted and chopped
• 1/4 Cup (46g) Buckwheat, soaked and dehydrated*, (or
substitute any other seed such as chia, sunflower seeds,
or sesame seeds.)
• 3 Tbsps (30g) Coconut Oil
• 1/8 tsp High Mineral Raw Salt


Now Make the Filling:
4. In a high speed blender, blend all ingredients until creamy,
smooth and well incorporated.
5. Using a dessert spoon, carefully spoon carob mousse into
each of the tartlet shells. Place a raspberry on the top of
each one to garnish.
6. Place tartlets into the fridge for two hours to set up, or
freezer for about 30 minutes. Once set up (filling should
not stick to your fingers) remove tartlet shells (sides then
bottom) and serve.
Tartlets store well in an airtight sealed container in the
refrigerator for up to three days.
✴ Pumpkin Seeds: Soak 8 hours in filtered water. Rinse
well. Dehydrate at 118℉ overnight until dried.
Buckwheats: Soak for 15 minutes. Rinse well.
Dehydrate at 118℉ overnight until dried.

Begin with Making the Crust:
1. In a food processor, process all ingredients except the
coconut oil until broken down into crumbs.
2. While the processor is running, add in the coconut oil.
Check consistency so that the mixture sticks together, but
pulls apart easily. Be careful not to over blend as it will
turn into a butter.
3. Prepare 8 mini removable bottom tartlet shells and place
mixture evenly into each of the shells pressing down on
the bottom and sides to mould to the tartlet shell shape.
Place in the freezer to allow to set up while continuing with
the rest of the recipe (about 15 — 20 minutes.)