Hawaij is a Yemeni spice blend of ginger, cinnamon, cardamom, and cloves that is used to bring warm, spicy notes to coffees and soups in Israel, so it's perfect in these coffee ice cream tarts. Homemade coconut mocha ice cream is poured into a grain-free mini tart crust and topped with a drizzle of melted dark chocolate. These rich and creamy tarts are the perfect treat to help you cool down and get your coffee fix at the same time.
Hawaij Mocha Ice Cream Tarts [Vegan, Gluten-Free]
For the Crust:
- 1 cup blanched almond flour (or finely ground raw almonds)
- 1/3 cup coconut flour
- 1/4 teaspoon salt
- 1 teaspoon hawaij spice blend (recipe below)
- 1/4 cup coconut oil
- 1/4 cup maple syrup
For the Ice Cream:
- 1 13.5-ounce can coconut milk, chilled
- 1 teaspoon vanilla
- 1 shot espresso
- A pinch of salt
- 1/4 cup chopped dark chocolate
- 1 tablespoon maple syrup
- 1/3 cup chopped chocolate
- 1 teaspoon coconut oil
- Maple flakes, chopped nuts, or shredded coconut (optional)
For the Hawaij Spice Mix:
- 3 tablespoons ginger
- 2 tablespoons cinnamon
- 1/2 tablespoon cardamom
- 1/2 tablespoon cloves
To Make the Crust:
- Preheat oven to 350°F.
- In a large bowl, mix together dry ingredients.
- In a small saucepan or in the microwave, melt coconut oil with maple syrup. Pour over dry ingredients and stir together, until a grainy dough forms.
- Press the dough evenly into 3-4 tartlet pans, depending on their size, making sure to reach the top edges of the sides as well.
- Prick the bottom with a fork a couple of times, then bake in the preheated oven for 10 minutes, until edges are slightly browned.
- Let cool fully.
To Make the Ice Cream:
- Take the chilled can of coconut milk and open it upside down. Pour off the watery layer until just the thick coconut cream remains. You should have about a heaping cup's worth.
- Place coconut cream and remaining ice cream ingredients in a saucepan over medium heat. Whisk until the chocolate has melted and the ingredients have been incorporated.
- Let cool to room temperature at least.
- If your tart pans are shallow, cool the ice cream in the refrigerator or freezer until it is firm, like ice cream, then scoop into prepared crusts. If you're working with a deeper pan, you can pour the room temperature cream into the shells then place it in the freezer to firm up.
- For the chocolate drizzle, melt chocolate with coconut oil. Flick/drizzle the melted chocolate onto the frozen ice cream, sprinkle with desired toppings (if using), then place back into the freezer or serve immediately.