A delicious recipe for gluten-free chocolate coconut cakes with a crispy base and a soft filling.
100 grams of oat flour
50 grams of almond flour
2 tablespoons of cocoa
60 grams of dates
2 tablespoons of butter (+ extra for greasing)
2 tablespoons of agave syrup
Pinch of salt
Fresh fruit, mint and/or coconut grater to garnish
For the filling
1 tablespoon of agave syrup
200 ml of canned coconut milk
100 grams of dark chocolate
4 small cake pans
Preheat the oven to 180 degrees. Place the ingredients for the bottom in a food processor – oat flour, almond flour, cocoa, dates, butter, agave syrup, a pinch of salt – and mix into a solid dough. Remove the dough from the food processor, the dough is good when it is a whole and not sticky.
Grease the cake pans with butter. Divide the dough into quarters and divide each part over the bottom of the cake tin, press it well. Prick the dough several times with a fork. Put the tins with the pie crust in the oven for 12 minutes. Take them out of the oven if they are good and let them cool.
Meanwhile, chop the chocolate for the filling and put it in a bowl. Meanwhile, heat the coconut milk in a pan, but don’t let it boil. When the coconut milk is warm, remove it from the heat and pour over the chocolate. Wait 30 seconds and then stir the coconut milk with the chocolate into a smooth sauce. Add 1 more tablespoon of agave syrup and let stand for 5 minutes. Stir once more and pour the chocolate mixture into the 4 cake pans.
Place the tarts in the refrigerator until it has stiffened (at least 2 hours). Garnish the tarts, for example, with some fresh fruit, coconut grater, chocolate grater, and mint.
More recipes for gluten-free desserts can be found here.