Almond and Chocolate Tartlets (No-Bake)

Super easy to make and without needing an oven, these almond, pistachio and chocolate tartlets have become the perfect impressive yet must-have dessert for when you have guests at home. And when you don't: they're super easy to make, healthy, gluten-free and taste like chocolate heaven.

These aresugar-free, flour-free and gluten-free desserts (and dairy-free if you don't want to add a splash of cream to melt the chocolate). They come from a recipe that really caught my eye among cookie ideas or keto desserts from specialist Nestor Sánchez.

They looked delicious, but they're actually spectacularly tasty: the blend of flavors in each bite completely seduces you and leaves you wanting more to hold onto the taste, in tartlets that leave you satisfied with just one.

To make them I recommend using a food processor or electric chopper; it's the best way to get the dough we want in just a few seconds.

Tellier non-stick removable tartlet molds

Ingredients (for 6 tartlets of 12 cm)

• 100 g ground almond
• 60 g pistachios
• 20 g coconut oil
• 50 gr baking fondant chocolate
• 3 tbsp cooking cream*
• Flaky salt

See notes for other alternatives.

Preparation

1. Add the pistachios to the processor or chopper. Pulse them until they are very chopped. Add the ground almond and, without stopping the processor, the coconut oil. You already have the tartlet base ready! If you want to add coconut flakes, now is the time to do it and pulse lightly before continuing.
2. Distribute the dough among the tartlet molds (*see notes), filling them to half their height, 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 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 glossy, remove the tartlets from the freezer and cover them with the chocolate. Be generous with each tartlet; the chocolate flavor needs to be impressive.
4. Leave in the fridge for at least half an hour to set. You won't be able to wait longer (but if you can leave them for an hour, even better).
5. Before serving, sprinkle some flaky salt on top. Do it without hesitation — it makes a difference and elevates these chocolate tartlets to the highest level.

Magimix food processor

Notes

• In the recipe we used ground almond and pistachios, but you can vary the ingredients: pistachios pair wonderfully with crushed macadamia nuts, you can also use hazelnuts, only almonds, or almonds and walnuts or macadamia nuts. Some people make them with almond and peanut; it’s intense with the chocolate.
• When you add the coconut oil, you can add other flavors you like, such as a touch of vanilla or a little cinnamon.
• You can make them with almond oil or hazelnut oil instead of coconut oil; or use a couple of dessert spoons of maple syrup to bind the dough — I love them that way too!
• When the dough is ready in the processor, you can optionally add and mix a spoonful of coconut flakes. It will add an extra 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 glossy, that's all.
• If you don't have tartlet molds, you can also use the Le Creuset muffin tin: line the cavities with paper muffin liners and make mini tartlets there. Once chilled, you can remove the liners and unmold easily (although served at the table with the paper liners they're sure to look great too!). The only thing to keep in mind with this option is that they'll be very small tartlets, bite-sized.