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