Back with another recipe using one of my favourite store cupboard essentials for healthy, gluten-free baking: Tiger Nut flour! As a whole, tiger nuts, are 100% gluten-free, organic, nut-free (ironically), dairy-free, low in calories and fats and ideal for those on a paleo diet. What’s more, because they have so much fibre they make you feel full, which of course helps curb your appetite.
This time I’ve combined the heavenly combination of chocolate, peanut butter and jam to form these incredibly delicious, easy to make, gluten, dairy and refined sugar-free mini indulgent desserts. Using the tiger nut flour in the ‘pastry’ provides the most wonderful nutty flavour which perfectly compliments the other flavours.
For the tartlet cases –
- 100g oat flour (I whizzed up Quaker Oats – can be gluten-free – in my Ninja Kitchen blender)
- 50g Tiger Nut flour
- 3 tablespoons sweetener (I used Natvia)
- 2 tablespoons oil (I used Filippo Berrio Light & Mild Olive Oil)
- ½ teaspoon cinnamon
- 2-3 tablespoons water
For the filling –
- 3-4 heaped teaspoons no added sugar strawberry jam (I get Tesco’s own)
For the chocolate peanut butter topping –
- 2 tablespoons smooth peanut butter (I used Pip&Nut)
- 50g no added sugar dark chocolate (can be dairy-free/vegan)
- A few peanuts, chopped, to decorate
- First make the tartlet cases: Preheat the oven to 180 degrees C and lightly grease 3-4 muffin holes in a tin. Mix together the ingredients to form a dough (add more water if needed) then divide between and use your fingers to press into each to cover the base and go up the sides. Bake for 10-12 minutes then leave to cool.
- Once the tartlet cases have cooled, spoon the jam in so you have a generous layer.
- Now gently melt the chocolate and peanut butter until smooth and pour over the jam to reach just the top of each tartlet.
- Sprinkle over some chopped peanuts over each then chill in the fridge for at least 2 hours to firm up.
- When you’re ready to serve, simply pop out the tin and enjoy!
Keep any remaining tartlets in the fridge in a container for up to 5 days.
Check out my other Tiger Nut recipe over here! 🙂