vegan chocolate tarts

Easter is just around the corner lovely and todays gorgeous vegan chocolate tart is the perfect dessert to celebrate with!

Totally luscious.

Oh so decedent.

But so simple to prepare…the base is blitzed together in the processor and whilst it ‘sets’ in the deep freeze – stirring together the chocolatey filling takes a mere 10 minutes.  Saaaahhhhhhh easy!

I pinky promise this chocolate tart will make you the dessert queen for the weekend!

Seriously when drizzled with melted dark chocolate and topped with beautiful raspberries this plant based tart is a total show stopper!

Cant wait for you to try this one!

Happy Easter!

To make your own vegan chocolate tarts simply…

Begin by greasing 4 loose bottom tarts tins with a little coconut oil.  Set aside.

Place the almonds, cashews and coconut into the large bowl of a food processor and blitz for 2 minutes or until finely chopped.

Add the dates, coconut oil, cacao powder and a pinch of salt.  Pop the lid back on and blitz for 2 minutes or until thoroughly combined and the mixtures holds shape.

Reserve two tablespoons of the mixture [to decorate the tarts with later] and divide the remaining mixture amongst the prepared tart tins.  Use your fingers or the back of a spoon to press the mixture to cover the base and sides to form a tart shell.

Place the tart shells into the freezer to ‘set’ whilst you work on the luscious chocolate filling.

Pour the coconut cream into a small saucepan.  Place over low-medium heat and bring to the boil [stirring constantly].  Take the coconut cream off of the heat and add the chocolate.  Let stand for 3 minutes [do not mix or stir].

Whisk to combine.  If any pieces of chocolate remain simply pop the saucepan over low heat and whisk until melted.

Add the coconut oil, vanilla bean paste (or extract) and rice malt syrup.  Whisk to combine.

Retrieve the tart shells from the deep freeze and fill each with the luscious chocolate mixture.

You will have some leftover chocolate filling (it seemed silly not to use an entire can of coconut cream) – simply pop remaining filling into small jars or bowl for an extra dessert.

Pop the tarts into the fridge for 3-4 hours or until set.

To serve, drizzle each tart with a little melted chocolate, top with a scattering of chocolate crumbs and raspberries.

Tip – to help remove the tart shells, simply place them over a bowl of recently boiled water.

vegan chocolate tarts

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: my lovely little lunch box
• Total Time: 30 mins

Print Recipe

Pin Recipe

Description

vegan chocolate tarts

---

Ingredients

Scale 1x2x3x

• BASE:
• 1/2 cup (70 grams) almonds
• 1/2 cup (75 grams) cashews
• 1/3 cup (30 grams) desiccated coconut
• 6 medjool dates, pitted
• 4 tablespoons coconut oil, melted PLUS 1 tablespoon to grease tins with
• 3 tablespoons cacao powder
• pinch of salt
• FILLING:
• 1 x 270ml can coconut cream
• 100 grams good quality dark chocolate (dairy free, if possible), PLUS 30 grams melted chocolate to decorate tarts with
• 1/4 cup (60 ml) coconut oil, melted
• 1 tablespoon vanilla bean paste (or extract)
• 3 tablespoons rice malt syrup (or maple syrup)
• handful of fresh raspberries

Cook Mode Prevent your screen from going dark

---

Instructions

1. Grease 4 x small loose bottom tart tins with melted coconut oil. Set aside.
2. Base:
3. Place the almonds, cashews and coconut into the large bowl of a food processor. Pop the lid on and blitz for 2 minutes or until finely chopped. Add the dates, coconut oil, cacao powder and salt. Blitz for 2 minutes or until thoroughly combined and the mixture holds shape. Reserve two tablespoons of the mixture and pop into the fridge [to decorate tarts with later]. Divide remaining mixture between prepared tart tins and use fingers to press into shape. Place tart shells into the freezer whilst you prepare the filling.
4. Filling –
5. Pop the coconut cream into a small saucepan and place over low-medium heat and bring to the boil [stirring constantly]. Take the saucepan off heat and place onto a wooden board. Add the chocolate – let stand for 3 minutes [without touching]. Whisk thoroughly to combine. If any pieces of chocolate remain simply pop the saucepan over low heat and whisk until melted. Add the coconut oil, vanilla and rice malt syrup and whisk to combine.
6. Retrieve the tart shells from the deep freeze and fill each with the luscious chocolate mixture.
7. You will have some leftover chocolate filling (it seemed silly not to use an entire can of coconut cream) – simply pop remaining filling into small jars or bowl for an extra dessert.
8. Place the tarts into the fridge for 3-4 hours or until set.
9. To serve, drizzle each tart with a little melted chocolate, top with a scattering of chocolate crumbs and raspberries. Enjoy X

• Prep Time: 30 mins

you may also enjoy…

 chocolate easter egg baskets

 italian easter bread

 choc cross scones