Ingredients for the ganache
- 125 gr. Classic couverture ION
- 40 ml Almond milk
Ingredients for the base
- 120 gr. Dates
- 30 ml Almond milk
- 60 gr. Peanut butter
- 60 gr. Cocoa ION
Method for the ganache
In a bain-marie melt the chocolate with the almond milk and stir with a spatula until
you achieve a glossy ganache.
Method for the base
In a food processor, combine all the base ingredients and mix until the mixture is
homogeneous.
Assembly
Prepare cupcake molds lined with non-stick parchment paper.
Using your hands, create small tart bases inside each mold with the base mixture.
Immediately after, fill each tart base with the ganache.
Place the tarts in the refrigerator until they set and chill.
