Gluten free cacao-orange frozen mini tarts desert presentation
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Transcript of Gluten free cacao-orange frozen mini tarts desert presentation
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Gluten-Free Cacao-Orange Frozen Mini TartsServing Size 1 tartTime 60 minutes
Ingredients
4 Tbsp. / 56 ml extra virgin olive oil
4 Tbsp. / 56 ml extra virgin olive oil
cup / 43 g raw organic cacao/cocoa powder
4 Tbsp. / 56 ml extra virgin olive oil
cup / 43 g raw organic cacao/cocoa powder
2 Tbsp. /30 ml raw coconut nectar
8 fresh basil leavesOrange-basil Filling
8 fresh basil leavesZest of an orange, organic or well-scrubbedOrange-basil Filling
8 fresh basil leavesZest of an orange, organic or well-scrubbed2 tsp. / 10 ml extra virgin olive oilOrange-basil Filling
Directions
In a double boiler or stainless steel bowl over a saucepan of boiling water, warm olive oil over medium heat and whisk cacao powder and the raw coconut nectar.
In a double boiler or stainless steel bowl over a saucepan of boiling water, warm olive oil over medium heat and whisk cacao powder and the raw coconut nectar.
Whisk well to make smooth chocolate. Scoop out 2 tablespoons of this chocolate mixture into 4 muffin cups (preferably silicon).
In a double boiler or stainless steel bowl over a saucepan of boiling water, warm olive oil over medium heat and whisk cacao powder and the raw coconut nectar.
Whisk well to make smooth chocolate. Scoop out 2 tablespoons of this chocolate mixture into 4 muffin cups (preferably silicon).
Place the cups in the freezer and let them sit for 20 minutes.
In a spice grinder, process the basil leaves, orange zest and 2 teaspoons of olive oil.
In a spice grinder, process the basil leaves, orange zest and 2 teaspoons of olive oil.
Take out the muffin cups from the freezer and add about 2 teaspoons of the processed orange-basil filling to the chocolate in the cups.
In a spice grinder, process the basil leaves, orange zest and 2 teaspoons of olive oil.
Take out the muffin cups from the freezer and add about 2 teaspoons of the processed orange-basil filling to the chocolate in the cups.
Top the filling with 2 tablespoons of chocolate mixture.
In a spice grinder, process the basil leaves, orange zest and 2 teaspoons of olive oil.
Take out the muffin cups from the freezer and add about 2 teaspoons of the processed orange-basil filling to the chocolate in the cups.
Top the filling with 2 tablespoons of chocolate mixture.
Return the filled cups to the freezer and allow to chill for at least 20 additional minutes before serving.
Gluten-Free Cacao-Orange Frozen Mini Tarts
The Full Recipe: http://goo.gl/xeqliv