Almond and chocolate tartlets (no oven)

Very easy to make and without the need for an oven, these almond, pistachio and chocolate tartlets have become the best look-good and essential for dessert time when there are guests at home. And when there aren't any too: they're super easy to make, they're healthy, gluten-free, and they taste like chocolate heaven.

These are sugar-free, flour-free and gluten-free desserts (and dairy-free if you don't want to add a pinch of cream to melt the chocolate). They are the result of a recipe that caught my attention among ideas for making keto cookies or desserts from the specialist Nestor Sánchez.

They seemed delicious, but they are spectacularly rich: the amalgamation of flavors with each bite totally seduces you and you want more to retain the flavor, in tartlets that with just one you are satisfied.

To make them, I recommend using an electric processor or chopper, it is the best way to get the dough we are looking for in a few seconds.

Tellier non-stick and removable tartlet molds

Ingredients (for 6 12 cm tarts)

• 100 g ground almonds
• 60g pistachios
• 20g coconut oil
• 50 gr of confectionery fondant chocolate
• 3 tablespoons of cooking cream*
• flake salt

See notes for other alternatives.

Preparation

1. Add the pistachios in the processor or grinder. Crush them until very finely chopped. Add the ground almonds and, continuing to blend, the coconut oil. You already have the base of the tartlets ready! If you want to add coconut flakes, now is the time to do so and lightly shred before proceeding.
2. Distribute the dough between the tartlet molds (*see notes), until it is half full, and press with a spoon or your fingers. Reserve the tartlets in the freezer while you prepare the chocolate.
3. Prepare the chocolate: in a saucepan over the heat or in a bowl in the microwave, melt the chocolate together with the cooking cream (if you want to use it). When it's melted and pretty, remove the tartlets from the freezer and cover them with the chocolate. Be generous in each tartlet, the chocolate flavor has to be impressive.
4. Leave in the fridge for at least half an hour, so that they take consistency. You won't be able to wait any longer (but if you can leave them for a better hour).
5. Before serving, spread a few flakes of salt on top. Do it, without hesitation, make a difference and raise these chocolate tarts to the highest level.

Magimix food processor

Grades

• In the recipe we have used ground almonds and pistachios, but you can vary the ingredients : pistachios pair wonderfully with crushed macadamia nuts, you can also use hazelnuts, use almonds only, or almonds and walnuts or macadamia nuts. Some people will make them with almonds and peanuts, it is intense with the chocolate.
• When you add the coconut oil, you can add other flavors that you like, like a touch of vanilla or a little cinnamon.
• You can make them with almond or hazelnut oil instead of coconut milk; or use a couple of dessert spoons of maple syrup to amalgamate the dough, I love them that way too!
• When you have the dough ready in the processor, you can optionally add and mix a tablespoon of coconut flakes. It will give you an extra touch of coconut flavor (I personally love doing this).
• *If you want to make the recipe dairy-free, simply melt the chocolate without using the cooking cream. It won't be as shiny, that's all.
• If you don't have tartlet moulds , you can also use the Le Creuset muffin tin: fill the cavities with paper muffin cups and prepare mini tartlets there. When it cools down, you can easily remove the capsules and remove them from the mold (although brought to the table with the capsule papers, they will surely also look great!). The only thing to keep in mind about this option is that they will be very small tartlets, the size of a bite.