• Yukiko Tanzi ( @foodie.yuki ) Instagram Profile

    @foodie.yuki

    3 December, 2019
  • Easy melt-in-your-mouth spiced chocolate tart. 🍫 (vegan, GF, refined sugar free) This is my favorite tart recipe among all my tart recipes. It's sooo easy to make and it tastes heavenly ✨ Here's the recipe for you guys👇🏻 Love, Yuki♡ Base 50g pecans 20g pumpkin seeds 1 tbsp cacao powder 1 tbsp coconut sugar Pinch pink salt 50g oat flour 1 tbsp coconut oil, melted Preheat oven to 175C degrees. Place all the ingredients except coconut oil in a food processor and blend until finely ground. Add the coconut oil and blend until sticky. Press the mixture into a tart tin. Bake for 12 min. Filling 120g dairy free dark chocolate, chopped 170g coconut cream from a can 1/2 tsp pink salt 2 tbsp coconut sugar 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp nutmeg 1 tsp instant coffee (optional) 1/2 tsp vanilla bean paste Place all the ingredients in a small saucepan on medium heat until it's smooth and sleek. Pour the filling over the base. Place in the refrigerator to set for a couple of hours.
    Easy melt-in-your-mouth spiced chocolate tart. 🍫 (vegan, GF, refined sugar free)
This is my favorite tart recipe among all my tart recipes. It's sooo easy to make and it tastes heavenly ✨
Here's the recipe for you guys👇🏻
Love, Yuki♡

Base
50g pecans
20g pumpkin seeds
1 tbsp cacao powder
1 tbsp coconut sugar
Pinch pink salt
50g oat flour
1 tbsp coconut oil, melted
Preheat oven to 175C degrees.
Place all the ingredients except coconut oil in a food processor and blend until finely ground.
Add the coconut oil and blend until sticky.
Press the mixture into a tart tin.
Bake for 12 min.

Filling
120g dairy free dark chocolate, chopped
170g coconut cream from a can
1/2 tsp pink salt
2 tbsp coconut sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1 tsp instant coffee (optional)
1/2 tsp vanilla bean paste
Place all the ingredients in a small saucepan on medium heat until it's smooth and sleek.
Pour the filling over the base.
Place in the refrigerator to set for a couple of hours.

    Easy melt-in-your-mouth spiced chocolate tart. 🍫 (vegan, GF, refined sugar free)
    This is my favorite tart recipe among all my tart recipes. It's sooo easy to make and it tastes heavenly ✨
    Here's the recipe for you guys👇🏻
    Love, Yuki♡

    Base
    50g pecans
    20g pumpkin seeds
    1 tbsp cacao powder
    1 tbsp coconut sugar
    Pinch pink salt
    50g oat flour
    1 tbsp coconut oil, melted
    Preheat oven to 175C degrees.
    Place all the ingredients except coconut oil in a food processor and blend until finely ground.
    Add the coconut oil and blend until sticky.
    Press the mixture into a tart tin.
    Bake for 12 min.

    Filling
    120g dairy free dark chocolate, chopped
    170g coconut cream from a can
    1/2 tsp pink salt
    2 tbsp coconut sugar
    1 tsp ground cinnamon
    1/2 tsp ground ginger
    1/4 tsp nutmeg
    1 tsp instant coffee (optional)
    1/2 tsp vanilla bean paste
    Place all the ingredients in a small saucepan on medium heat until it's smooth and sleek.
    Pour the filling over the base.
    Place in the refrigerator to set for a couple of hours.

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@rubyperman Instagram Profile 6 December, 2019

Wish this was melting in my mouth now Yuki 😘

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