PULSÍTOS: We've been exploring something new...sweet!

During lock down we were lucky enough to be introduced to Kasia a wonderful gluten & dairy-free blogger based in Wales. 

Kasia's aim is to highlight the places she's stumbled upon (at home and on her travels) and compile these into an easy-to-use blog, saving you hours of research time. Simultaneously, she helps to raise the profile of independent/small-businesses which are awesome for catering to a GF/DF diet. As soon as we discovered a mutual love of Barcelona and the fantastic gluten-free restaurants there, we spent hours talking about where we'd both been or hadn't been...I think we discovered some new places which we can't wait to try!

Kasia was a winner of one of our competitions and having seen some of the awesome home recipes she creates and posts (like paleo cinnamon rolls [I mean seriously!], baked doughnuts and black bean truffles), we couldn't help but ask her if she'd be up for experimenting with PULSÍTOS. WHAT.A.RESULT! 

We set Kasia the challenge of playing with savoury in a sweet tart. Here's how she did it:

- and even better, this recipe couldn't be simpler!

2 sachets of salted pulsitos
5 Tbsp coconut oil

Caramel layer:
10 pitted medjool dates
1/2 tsp vanilla
1 Tbsp coconut oil
1 tbsp maple syrup

Top layer:
45g dark choc
Pinch salt
1 tbsp coconut oil

1) Blend the base ingredients until as smooth as possible
2) Grease a loose-bottom tart tin with oil and then spoon in the base
3) Using the back of a spoon, press down so a solid base forms (pop into the freezer whilst you make the caramel layer)
4) In a clean blender, pulse all of the caramel layer into a smooth date paste (this may require pushing down the dates from the sides at certain points)
5) Once smooth, remove the tart from the freezer and pop on the caramel layer (it will be relatively thick)
6) Even out the layer with the back of a spoon
7) Either using a bain-marie or short 30-second bursts in the microwave, melt the dark chocolate and coconut oil in a bowl
8) Pour the dark chocolate over the top of the tart and rven out
9) Sprinkle some sea salt on the top of the chocolate to really bring out the flavour (optional)
10) Pop in the refrigerator for a few hours to set
11) Enjoy!


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