PowerPoint Presentation

Gluten-Free Cacao-Orange Frozen Mini TartsServing Size 1 tartTime 60 minutes

Ingredients

4 Tbsp. / 56 ml extra virgin olive oil

4 Tbsp. / 56 ml extra virgin olive oil

cup / 43 g raw organic cacao/cocoa powder

4 Tbsp. / 56 ml extra virgin olive oil

cup / 43 g raw organic cacao/cocoa powder

2 Tbsp. /30 ml raw coconut nectar

8 fresh basil leavesOrange-basil Filling

8 fresh basil leavesZest of an orange, organic or well-scrubbedOrange-basil Filling

8 fresh basil leavesZest of an orange, organic or well-scrubbed2 tsp. / 10 ml extra virgin olive oilOrange-basil Filling

Directions

In a double boiler or stainless steel bowl over a saucepan of boiling water, warm olive oil over medium heat and whisk cacao powder and the raw coconut nectar.

In a double boiler or stainless steel bowl over a saucepan of boiling water, warm olive oil over medium heat and whisk cacao powder and the raw coconut nectar.

Whisk well to make smooth chocolate. Scoop out 2 tablespoons of this chocolate mixture into 4 muffin cups (preferably silicon).

In a double boiler or stainless steel bowl over a saucepan of boiling water, warm olive oil over medium heat and whisk cacao powder and the raw coconut nectar.

Whisk well to make smooth chocolate. Scoop out 2 tablespoons of this chocolate mixture into 4 muffin cups (preferably silicon).

Place the cups in the freezer and let them sit for 20 minutes.

In a spice grinder, process the basil leaves, orange zest and 2 teaspoons of olive oil.

In a spice grinder, process the basil leaves, orange zest and 2 teaspoons of olive oil.

Take out the muffin cups from the freezer and add about 2 teaspoons of the processed orange-basil filling to the chocolate in the cups.

In a spice grinder, process the basil leaves, orange zest and 2 teaspoons of olive oil.

Take out the muffin cups from the freezer and add about 2 teaspoons of the processed orange-basil filling to the chocolate in the cups.

Top the filling with 2 tablespoons of chocolate mixture.

In a spice grinder, process the basil leaves, orange zest and 2 teaspoons of olive oil.

Take out the muffin cups from the freezer and add about 2 teaspoons of the processed orange-basil filling to the chocolate in the cups.

Top the filling with 2 tablespoons of chocolate mixture.

Return the filled cups to the freezer and allow to chill for at least 20 additional minutes before serving.

Gluten-Free Cacao-Orange Frozen Mini Tarts

The Full Recipe: http://goo.gl/xeqliv