1oz (30g) Dessicated Coconut
4oz (105g) Coconut Flour (or grind desiccated coconut till fine)
1oz (30g) Tapioca Starch or Arrowroot
1 Large Egg White
1/3 cup (80ml) grape mollasses or maple syrup
Few drops of lemon juice
Ganache Filling (fills four or five tarts)
1 1/2oz (45g) 70-80% Dark Fairtrade Chocolate
1/2 cup (125ml) Double (heavy) Cream or Coconut Milk
1 tbs (15ml) carob mollasses or maple syrup
Preheat the oven to 160C fan assisted or 170C without. Generously butter 8 holes of a muffin tin.
Making the crust:
Measure all the ingredients into a bowl and beat together until a very sticky dough forms. Spoon it evenly into the 8 muffin tin holes that you buttered and press the mixture up the sides with your fingers to form little tart cases. Any thin bits, just squidge some of the mixture over to ensure you have evenish coverage. Bake them for about 8-10 minutes until the top edges are starting to turn golden brown. Leave in the tray for a few minutes once out of the oven and then gently remove to a cooling rack. When cold, either fill with ganache or fruit and cream, or freeze and then pack into a box when frozen.
Making the ganache:
Simply chop the chocolate and heat the cream and carob molasses/maple syrup in a small pan until it is steaming but has no bubbles. Off the heat, add the chocolate and leave for a couple of minutes to melt, then stir until smooth and pour into the coconut cases. If you would like something more like a whipped truffle that you can pipe into the cases, just allow the ganache to cool and then beat with a hand held mixer until lighter in colour and buttercream consistency (don't over whip) before piping into the cases.
This is my submission for Go Ahead Honey it's Gluten Free, hosted by Shirley Braden of Gluten Free Easily