50 g puffed quinoa
60 g peanut butter
3 tbsp coconut oil
3 tbsp rice syrup
40 g dark chocolate
50 ml coconut milk
1/4 tsp vanilla extract
1/4 tsp sea salt
1/4 tsp soluble coffee (optional)
1. Melt peanut butter, coconut oil and rice syrup in a small saucepan over low heat, stirring constantly. Then add in puffed quinoa and stir well until everything is coated.
2. Distribute evenly among 3 mini tart tins (or silicone muffin liners) and press down with a spoon to make a hole the middle. Refrigerate for 20 minutes or until firm.
3. Melt the chocolate in a double boiler or in the microwave. Add coconut milk, vanilla extract, sea salt, soluble coffee and stir well. Drop a spoonful of the chocolate filling on each tart and refrigerate for 10 minutes or until firm.
4. Before serving top with a spoonful of vegan yogurt and chopped dark chocolate.
1 tbsp = tablespoon
1 tsp = teaspoon