Almond-Crowned Cacao Tartlets
Small tartlets with a crisp almond-date shell and a glossy cacao butter ganache, scattered with sliced almonds that set right into the chocolate.
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84 recipes found · page 4 of 4
Small tartlets with a crisp almond-date shell and a glossy cacao butter ganache, scattered with sliced almonds that set right into the chocolate.
A ruby quenelle of hibiscus-steeped raspberry sorbet laid over crunchy dehydrated buckwheat granola in a stone bowl, tart, floral and deeply coloured.
A jar of soaked and lightly sprouted buckwheat blended with banana and cinnamon into a creamy porridge, finished with a crown of fresh blueberries.
Pale purple cashew cheesecake tinted with blackcurrants and blueberries, cut into neat wedges and decorated with fresh berries and dried rose petals.
Four individual cashew cheesecakes on coconut-almond bases, two glazed with golden mango and two with mixed berry puree, served on slate with fresh flowers.
A sunny yellow lemon tart set with cashews, coconut and a touch of turmeric for color, cut into wedges and topped with blueberries and sliced strawberries.
A sprouted oat and almond crumble pressed around a thick cinnamon date filling, chilled until firm and cut into generous squares with a sharp knife.
A soft sage-green cheesecake made from cashews, coconut cream and ceremonial matcha, with a hint of lemon and a buttery macadamia crust underneath.
A tart scoop of frozen raspberry sorbet set on a crunchy almond date crumble, finished with golden physalis and fresh berries in a small ramekin.
A tall round cake of whipped cacao cashew mousse on a thin brownie-style walnut base, finished with a heavy dusting of cacao powder for a matte top.
One cashew and date dough split two ways, half kneaded with earthy matcha and half with dark cacao, rolled into a two-tone bowl of energy balls.
Bite-size cacao and almond truffles rolled in naturally tinted coconut sprinkles, scattered with loose hazelnuts for a playful party platter.