Chocolate-Bean Tartlets (Flour-Free, Gluten-Free, Oil-Free, Sugar-Free, Vegan)

I don’t know how about you, but in the winter months, I like chocolate a lot! Today we’re going to make surprisingly tasty tartlets.

My husband, who is a connoisseur in all things sweet, has tested this, and I was granted an approving assessment of “Well! Oh-oh-oh-very tasty.”

Hee-hee! Surprisingly, there are only 5 ingredients in this recipe.

For the crust of the tartlet, I use hazelnuts.

I roast them a little to make them especially fragrant, but you can leave the hazelnuts raw.

The cream consists of beans!

You can use any light beans. Their milky taste, in combination with cocoa powder and dates, makes an incredibly mouth-watering combination, which we pour in the tarts.

Protein tartlets (the beans contains 6 g. protein, and a phenomenal 20 (!) g. protein per cup) are an excellent snack in the middle of the day or a sweet dessert for the evening.

Ready? Set? Let’s go cooking!

We will need: (8-9 pieces)

For the crust:

1 1/25 cups (375 ml.) hazelnuts

5 large, soft dates

Cream:

6 large, soft dates

3 tbsp. sugar-free cocoa powder

1/2 cup of any light bean

1/2 cup almond or any other milk

Grind hazelnuts to the state of small crumbs. If you want to pre-roast them, spread the nuts on baking paper, and put the baking tray in the oven for 10 minutes at 165C / 325F.

Add dates.

It will form a sticky mass.

Distribute the dough in the molds. I use silicone because it is very easy to take out the finished product.

Cook beans, if raw, or rinse them if using canned. 

Combine with dates, cocoa powder, and milk and beat into a homogeneous cream. This may take some time.

Put the cream over the base and put them into the freezer for 2-3 hours.

Done!

Bon appétit!

Chocolate protein charge is guaranteed!