Which brings me to this: I don’t like the kitchen as much as you might think. I like it just enough to bake in it. And create simple, not time consuming things. If the first word that comes to your mind is lazy.. you’re probably right. But don’t ever tell me that to my face. Cause I’ll smack you. Then run like a little bitch.
CHOCOLATE HAZELNUT TARTLETS (GFO)
3/4 cup hazelnut meal
1 1/4 cup spelt flour
2-3 tbsp sucanat
1/2 cup vegan butter, cold
6 oz good quality dark chocolate
12 oz lite firm silken tofu
1/4 cup maple syrup
Pinch of fine sea saltPreheat oven to 350˚F. In a large mixing bowl, whisk together the hazelnut meal, flour and sucanat. Cut in the butter until the mixture resembles a coarse meal. If the dough is too crumbly and doesn’t stick together when pressed between your fingers, add cold water 1 tablespoon at a time, until the desired consistency is reached. Divide mixture evenly between 4 4″ tartlet pans and firmly press the dough up the sides of the pans. Poke a few holes in the bottom of the crusts. Bake crusts at 350˚F for 4-5 minutes, or just until a hazelnut aroma fills your kitchen.In a double boiler over medium heat, melt the chocolate. Transfer to a high speed blender, such as a Vitamix, and blend with tofu, maple syrup and salt until smooth; about 15-20 seconds. Divide mixture evenly between the baked tartlet crusts. Bake at 350˚F for 5-6 minutes, then transfer to a wire rack to cool. Refrigerate in an air tight container for up to 3 days.
Yield: 4 4″ tartlets