I’m a stockist of de Villiers chocolates and currently I’m only stocking the nut butter dairy-free, gluten free and sugar free range. It is keto and vegan certified.
Of course I have to try them myself. Been dying to get my hands on these for ages! Let me just say… D-li-cious!!!
Creamy and smooth with no weird sweetener after taste or effects. They are made with erythritol and monk fruit extract.
The recipe is for 4 mini tarts. I used four x 9cm tart loose-bottomed tart tins.
You start off by adding half a cup each of almonds and pitted soft dates to a food processor along with 2 teaspoons of coconut oil and a few pods of ground cardamom seeds and giving it a good blitz in the food processor. It should be quite sticky. If not, just add one date at a time until it reaches a sticky consistency.
The mixture is equally divided up into 4 tart tins and pressed down. Then refrigerated to firm up.
The chocolate filling is made by combining 80ml of coconut cream (I use the kara brand as it’s already separated for you, otherwise you can use a tin of coconut cream but only scoop out the cream part. Keep the liquid for smoothies.) And one and a half slabs of the sea salt caramel chocolate slabs. (For a thicker filling use two full slabs but I like mine a bit gooey) to a medium sized sauce pot. I like to use a bain-marie for this which is a stainless steel bowl placed in a pot of about 1/2 inch of water and brought to a gentle simmer. This stops the chocolate burning or clumping. The bowl must not touch the water.
Then add 2 ground cardamom pods without the husks to the filling and melt altogether, stirring until well combined.
Pour over the firm tart shells and then place back in the fridge for 1-3 hours to firm up. Serve as is or with fruit!
No sugar, no gluten, no dairy and low in carbs! A true guilt free treat!