Chestnut tarts

• dates: 25 g
• raisins: 10 g
• rolled spelt / oats: 20 g
• ground tiger nuts / almond flour: 10 g
• water: 2 tbsp

• silken tofu: 25 g
• frozen chestnut rice: 25 g
• pudding powder / corn starch: 1 tsp

Preparation

Step 1

Douse the dates and the raisins with hot water and let them steep for a while. Blend them together with the rolled spelt, the ground tiger nuts and the almond flour. In case the resulting mass is too dry, add some water.

Step 2

Place the resulting batter into a muffin tray and leave some space in the middle of each tart for the filling.

Step 3

For the fillling defrost the chestnut rice in a microwave and then blend it together with the silken tofu and the corn starch into a creamy mass.

Step 4

Pour the filling into the empty spaces left in the tarts and bake in your fan-assisted oven at 160 degrees Celsius for 20 minutes. Let it cool off and enjoy!