Skip to content
For the cakes (3 cakes with a diameter of 10cm)
100g almond flour
tbsp cocoa powder 2 tbsp erythritol
Pinch of salt
Pinch of cinnamon
tsp xanthan gum 1 egg
1/2 tbsp apple cider vinegar
For the stuffing
Mix 100g almond flour with 1tbsp cocoa powder, 2 tbsp erythritol, a pinch of salt, bit of cinnamon and 1/2
tsp xanthan gum. Put the batter into your (greased) cake pans. Place in a preheated 175° oven for 15 minutes. Note: every oven is different, be careful not to burn your bottom.
Let your bottoms cool completely. Once cooled, you can remove it from the molds.
Put 100ml coconut milk and 50g
Okono-chocolate in a saucepan and place over a low heat. Taste and add more coconut if you really like it. Once the chocolate is melted, you can pour it into your cake bottoms.
Allow to set in the refrigerator (allow 4 - 5 hours).
Finish your tartlets as you like: with red fruit, peanut butter,
Okono-granola. I chose mint with red fruit and grated coconut. Tips
The choice of chocolate obviously determines the taste of your cake. I would say: try everything ;-) Do you prefer a smooth taste? Then choose the
milk chocolate. Would you like it to be a bit spicier? Then go for the dark chocolate Chilli or the dark chocolate cacao nibs. I like a salty taste so I added some coarse sea salt to the melted chocolate, super delicious but up to you!
This might also interest you
Choosing a selection results in a full page refresh.
Press the space key then arrow keys to make a selection.