Chocolate Cacao Panna Cotta Quinoa Flake Chocolate Tart
TGIF holds a whole new meaning when this is on the menu. Meet the ultimate weekend kickoff: a rich, velvety Chocolate Cacao Nibs Panna Cotta Tart made with Suncore Foods® Cacao Nibs, tucked into a crunchy Quinoa Flakes & Cacao Butter Crust from Suncore Foods® White Quinoa Snow Flakes. It is decadent, deeply delicious, and actively cheering you on for making it through the week. Consider this your sign to trade your weekday stress for weekend indulgence. Why choose between smooth panna cotta and a crisp, buttery crust when you can have both?
Crust:
1 cup gluten-free oat flour
⅓ cup Suncore Foods® Snow Quinoa Flakes
½ meal almond meal
1 tbsp Suncore Foods® Cacao Nibs
2 tbsp cocoa powder
4 tbsp coconut oil
1 tbsp pure maple syrup (optional)
Filling:
1 ½ cup full fat coconut cream
1 cup pure maple syrup
150g dark chocolate, melted
2 tbsp
Suncore Foods® Cacao Nibs crushed and finely ground
2 tsp agar agar powder
Click Here for Step-by-Step Directions ▼
1. Preheat oven to 180 celsius. Grease an 8″ tart pan. Set aside.
2. In a food processor, combine Suncore Foods® Snow Quinoa Flakes, oat flour, almond meal, Suncore Foods® Cacao Nibs, cocoa powder. Then add the coconut oil, and maple syrup and pulse to combine. You should get a moist mixture that can be easily molded.
3. Firmly press into bottom and up the sides of the tart tin. Bake for 15 minutes until crust is golden brown. Transfer to a wire rack and let it cool.
4. To make the filling, combine the cream, milk, and sweetener in a saucepan, bring to the boil then add melted chocolate & finely ground Suncore Foods® Cacao Nibs, whisk in agar agar. Let it simmer for 3 minutes until agar is dissolved.
5. Fill the mixture into the cooled tart. Let sit in the fridge to set, about 4 hours. Garnish tart as desired with fruits and enjoy
