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
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
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
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.
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.
*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.
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