Double chocolate Black forest tarts

For the base:

1 cup of almonds (pecans, walnuts will work as well)

6-7 medjool dates

2 tablespoon of raw cacao powder

2 tablespoon of melted coconut oil

A splash of vanilla extract

For the cherry layer:

About 10-12 fresh cherries

For the chocolate cream layer:

¾ of a cup of cashew soaked overnight or for at least 8 hours

1 cup of almond milk ( I wouldn’t use coconut milk as I am not a huge fan of the flavours combined with the raw cacao)

4 heaped tablespoon of raw cacao powder

5-6 tablespoon of liquid sweetener of your choice – I have used rice malt syrup

3 tablespoon of melted coconut oil

A splash of vanilla extract

For topping:

70gr of good quality dark chocolate

Few fresh cherries to decorate (optional)

Start my making the base: in a food processor blitz the almonds until they become a coarse flour. Add the raw cacao powder and blitz again for few seconds. Add the pitted dates, coconut oil and the vanilla extract and blitz for a minute or so until you get a sticky dough when pressed between your fingers.

Lightly grease with some coconut oil a muffins tin. With your hand press down some of the base mixture in each muffin hole. You want to have a base about 2 cm thick. Place the tin in the freezer to set.

To make the cherry layers simply chopped roughly the fresh cherries. Place about 1 teaspoon of the chopped cherries in each cup. Spread it over the base with the back of a spoon. Place it back in the freezer.

To make the cashew- chocolate cream: Drain and rinse the soaked cashew and place them in a blender with all the other ingredients. Blend for a good few minutes until everything is smooth and silky.  Pour the cream on top of the base enough to fill up the muffin hole. Place it back in the freezer to set for at least 3 hours. Remove the tarts from the freezer at least ½ an hour before serving.

For topping: melt the dark chocolate au bain Marie ( place them in a bowl and then place the bowl on top of a pan with boiling water). Drizzle the melted chocolate on top of the tarts and decorate with the fresh cherries.

Store the tarts in an airtight container in the freezer for up to 4-5 days.