Superfood quinoa flakes chocolate crust filled with smooth, silky, and chocolaty Panna Cotta. The perfect treat for a high tea or a weekend indulgence!
This chocolate quinoa flakes crust is made with real ingredients; Oat flour, almond meal, cocoa powder, coconut oil, quinoa flakes and cacao nibs. It’s vegan, gluten-free, refined sugar-free. And the chocolate Panna Cotta is so smooth and chocolaty. It has an amazing texture that looks really impressive in a tart.
I used organic quinoa flakes and cocoa nibs from suncorefoods . If you would like to try this products, use my code MEIYEE15 for 15% off! 🙂
- 1 cup gluten-free oat flour
- 1/3 cup quinoa flakes @suncorefoods
- 1/2 meal almond meal
- 1 tbsp cacao nibs @suncorefoods
- 2 tbsp cocoa powder
- 4 tbsp coconut oil
- 1 tbsp pure maple syrup (optional)
- 1 1/2 cups full fat coconut cream
- 1 cup pure maple syrup
- 2 tbsp pure maple syrup
- 150g dark chocolate, melted
- 2 tsp agar agar powder
Preheat oven to 180celsius. Grease a 8″ tart pan. Set aside. In a food processor, combine quinoa flakes, oat flour, almond meal, cacao nibs, cocoa powder. Then add the coconut oil, and maple syrup and pulse to combined. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 15 minutes until crust is golden brown. Transfer to a wire rack and let it cool.
To make the filling,
Combine the cream, milk and sweetener in a saucepan, bring to the boil then add melted chocolate, whisk in agar agar. Let it simmer for 3 minutes until agar is dissolved. Fill the mixture into cooled tart. Let sit in the fridge to set, about 4 hours. Garnish tart as desired with fruits and enjoy!