Free form, blueberry and dark chocolate tartlets

Gluten free-check your chocolate for gluten/grains, grain free use arrowroot/tapioca flour in place of the rice flour.

Ingredients

½ cup of rice flour

½ cup of blanched almond flour (should be white-no skins)

25g butter

3 pitted medjool dates (60g) you can use other dates

1 egg

¾ cup approx. of frozen blueberries, you could use fresh, raspberries, strawberries, diced pear would be great too.

8 squares of dark chocolate, you can use your favorite flavor here-milk, white, fruit ‘n’ nut etc…

Method

Preheat oven to 180C

Put flours in a food processor with the butter and dates, blend until dates are mostly blended. Add egg and pulse until the dough come together to form a ball.

Divide into 8 and roll into balls. Place on baking tray lined with baking paper. Flatten each ball with your hand to form a circle 4-5cm across. Then bring the outside of the circle up to form a lip so you can put your berries and chocolate in the middle. Put 7-8 blueberries in each one and then put in a square of chocolate. You can sprinkle some raw sugar over the blueberries if you want. Bake for 12-15 mins until the dough is golden brown. Serve with a dollop of cream or coconut cream if you like.