Featuring: @a.healthy.nut Acai coconut cream granola tartalettes by @earthlytaste 😍
Crust: 100 grams rolled oats. 55 grams almond flour. 10 grams chia seeds. 60 grams raw cane sugar. 2 flax eggs. 45 grams almond milk. 15 grams coconut oil, melted.
Acai coconut cream: 200 grams coconut cream or yogurt. 20 grams acai powder. 60 grams raw cane sugar.
Toppings: fresh berries, agave syrup, nuts, seeds, 80 grams extra dark chocolate.
Crust: Preheat oven to 200ºC (400F). Whisk together oats, almond flour, chia seeds and sugar. Add in the flax eggs, oil and milk and whisk until combined. Let mixture chill for 15 minutes.
Divide the mixture in 4 balls and press them into a baking tray lined with parchment paper until you have 4 flat rounds. Bake for 15-20 minutes or until golden. They'll be soft straight out of the oven, but they harden as they cool.
Acai cream: If using coconut cream, whip it first with an electric whisker. Add in acai and sugar and whisk to combine. If using coconut yogurt, whisk it with sugar and açai until smooth.
To assemble: Melt chocolate and coat the top of the tartelettes with it. Once it cools and hardens, top them with the acai cream. Place berries on top and enjoy!
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