- tart crust:
1 cup quinoa (before soaking)
100 grams fresh coconut flakes
2 tablespoon of liquid sweetener, like: agave nectar, maple syrup or honey
1 cup ricotta cheese
2 egg yolks
2 egg whites
4 tablespoons coca powder
Plus 1 teaspoon coconut oil - for tray greasing.
Soak quinoa one night before the day you want to prepare this recipe. The best time for soaking quinoa is 2 hours. But quinoa is not a nut, it's a seed. And seeds can be soaked much more time, until they are begging to sprout. The sprouting time for quinoa is about 1-2 days. So, I usually soak quinoa one day. Soaking is necessary for deactivate the lectins.
When the soaking is ready, boil the quinoa in water for about 1-1.5 hours. If you chose not to soak it and boil it directly, you will have to boil it much more, like at least 3 hours. I've never tried without soaking, so I can not tell you.
When the quinoa is boiled, drain from water and mix it with the coconut flakes and the sweetener.
Put this mix in a glass tray grased before with a little coconut oil, press it by hands ultil it takes the shape of the tray and put it in the preheated oven at 170 degrees, just for 10 minutes. So, this is the tart crust.
Meanwhile the tart crust is baking, prepare the cream by mixing the ricotta, yolks and cocoa with the egg whites beaten before.
After 10 minutes put this cream over the quinoa crust. And put it back in the oven for another 20 minutes.