Description
vegan chocolate tarts
Ingredients
Scale
- 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
Instructions
- Grease 4 x small loose bottom tart tins with melted coconut oil. Set aside.
- Base:
- 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.
- Filling –
- 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.
- 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.
- Place 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. Enjoy X
- Prep Time: 30 mins