Double Chocolate Easter Mini Tarts

These tarts are so decadent and rich nobody will ever guess that are completely raw and dairy free! They look super pretty when decorate with fresh berries and edible flavours making them such a great dessert for dinner parties

The base is a combination of coconut flour, ground almonds, raw cacao and dates filled with super silky coconut milk and dark chocolate. Because they are completely raw they only take only 10 minutes to make them and you can easily make them in advance and store them in the freezer/fridge.

Makes about 3- 4 tarts depending on the size

 

Ingredients:

 

For the base

 

¾ cup of coconut flour

 

¼ cup of ground almond

 

3 tablespoon of raw cacao powder

 

10 medjol dates

 

1 tablespoon of Udo’s choice oil

 

For the chocolate filling:

 

1 can of full fat coconut milk chilled in the fridge the night before (very important, please don’t skip)

 

70 gr of good quality dark chocolate

 

3 tablespoons of agave nectar

 

A splash of vanilla extract

 

Optional decorations:

 

About 30 gr of melted dark chocolate to drizzle on top

 

Fresh berries of your choice

 

In a food processor place the coconut flour, ground almonds and cacao powder and blitz for a minute or so until everything is fully combined. Add the pitted dates, the Udo’s choice oil and blitz again until a sticky dough starts to form.

Grease the mini tart cases with a bit of coconut oil. Remove the mixture from the food processor and with your fingers press it down evenly onto the cake tin. Place the tarts in the freezer while you are making the filling.

For the filling scoop out the solid part of the coconut milk which it normally at the top of the tin. DON’T use the water, you only want to use the solid, creamy part. Pour it into a pan on a low heat, add the chopped dark chocolate and gently let it melt. Add the agave nectar and the vanilla essence.

Remove the tarts from the freezer.

Once the coconut milk and chocolate are all melted and combined together pour the mixture on top of base. Place the tarts back in the freezer and let it set for at least 2 hours.

Remove them from the freezer half an hour before serving. To make it easier to pop the tarts out of the cases I just hover them over a bowl or boiling water.Drizzle them with some melted dark chocolate and decorate with fresh berries.

Store the tarts in the freezer for up to 7 days.

 

 

 

 

 

 

 

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