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Mini Chocolate Tarts

The gloriously sunny days have arrived, and the festive season is just around the corner which means it’s that time of year when our social calendars are starting to fill up quickly! If you’re looking for a delicious dessert to add to your host(ess) tool kit or bring-a-plate repertoire, we’ve got just the thing!

These tarts are gluten free, refined sugar free, vegan, raw, and absolutely delicious! Super quick and easy to make and while that creamy, dreamy chocolate filling is setting in the fridge, you’ll have plenty of time to lick the bowl!!

 

Makes 12 mini tarts

 

 

Ingredients

CRUST

180 g (3/4 cup) almonds, roughly ground

3 tbsp coconut oil

1 ½ tbsp agave/maple syrup

4-5 dates, soaked in hot water for 10 minutes

 

 

FILLING

215 g (1 ½ cups) of soaked cashews*

125 ml (½ cup) and 2 tbsp water, filtered

125 ml (½ cup) and 2 tbsp agave/maple syrup

125 ml (½ cup) coconut oil

1 tsp vanilla

¼ tsp Himalayan crystal salt

90 g (1 cup) raw cacao powder

 

handful of fresh berries for topping

 

Method

CRUST

Combine nuts, coconut oil, agave, and dates until thoroughly combined. You can do this by hand or in a high-speed food processor. Press into tart forms and refrigerate or freeze for up to one hour.

 

FILLING

Finely grind the cashews in a high-speed food processor. Then blend with all remaining ingredients until very smooth. Spoon mixture over cold tart bases. Return tarts to refrigerator for one hour or until firm. Top with fresh berries of your choice before serving.

 

Notes

*Soak cashews in 500 millilitres of filtered water with one tablespoon of apple cider vinegar for a minimum of two hours/up to six hours. Then rinse thoroughly with fresh water. This will increase the digestibility of the nuts and remove any moulds and mycotoxins.

 

Featuring

Shaheen Store – Nuts, dates

Mirrabooka Fresh - Berries

Woolworths - Agave syrup, coconut oil, cacao powder, vanilla

BigW – Boys’ outfits

Kmart – Girls dress

Prouds – Jen’s earrings and ring

House - Spoons