With Easter approaching, I’ve been super busy in the kitchen making all kinds of healthy chocolatey treats! I’m all about balance so I thought for this month’s recipe working with Percol Coffee I’d create something a little special using the ‘deep, dark and intense’ Classic Italiano blend.
Ideal to serve as a stunning, no-bake dessert, a chocolate base is filled with a white chocolate filling and topped with a rich, homemade chocolate and espresso egg to fit in with the Easter theme. What’s great about this vegan, dairy-free and gluten-free recipe is that all the elements can be made in advance then simply arranged when you’re ready to serve.
For the tartlets cases –
- 100g rolled oats (can be gluten-free – I used Flahavan’s)
- 50 ground almonds
- 3 tablespoons cacao or cocoa powder (I used Superroot)
- 4 tablespoons maple syrup (I used Indigo Herbs)
- 2 tablespoons coconut oil (I used The Coconut Company)
- 2 tablespoons any nut butter (I used Jake’s Boost)
For the white chocolate filling –
- 1 x 350g pack silken tofu (I used MoriNu)
- 1 teaspoon coconut oil
- 75g white chocolate (can be dairy-free/vegan)
- 1 teaspoon vanilla extract or ½ teaspoon vanilla powder
For the espresso chocolate eggs –
- 1 teaspoon Percol Classic Italiano Coffee
- 3 tablespoons coconut oil
- 3 tablespoons maple syrup
- 6 tablespoons cacao or cocoa powder
- Cacao nibs
- First make the cases: Mix together the oats, ground almonds and cacao/cocoa powder in a bowl.
- Gently melt the coconut oil, maple syrup and nut butter then pour into the dry ingredients and mix well to form a flapjack-like mixture.
- Divide between 4 small loose-bottomed tartlet tins and use your fingers to push the mixture in and cover the bases and go up the sides. Chill in the fridge for at least 30 minutes to firm up.
- Meanwhile make the white chocolate filling: Blend the silken tofu until completely smooth. Melt the coconut oil with the white chocolate until smooth then whisk in the vanilla and leave to cool for about 15 minutes. Whisk into the tofu mixture then chill in the fridge for at least 1 hour to set.
- Make the espresso chocolate eggs: Add 1 teaspoon boiling water to the coffee to dissolve then set aside. Gently melt the coconut oil and maple syrup, then whisk in the cooled espresso and cacao powder to form a smooth glossy sauce.
- Sprinkle some cacao nibs in the bottom of 4 small egg-shaped silicone moulds then pour over the chocolate mixture to reach the top. Freeze for at least 2 hours.
- When you’re ready to serve (they need to be eaten immediately after assembling), carefully remove a tartlet case from the tin. Spoon some of the white chocolate filling in, then pop an egg out the freeze and place on top. (I sprayed with a little edible gold glitter for an extra special touch.) Now enjoy!
Check out my other recipes working with Percol Coffee over here 🙂