Mini Chocolate Tarts
Superfood desserts these little chocolate tarts are the perfect way to satisfy that sweet craving in a super healthy and delicious way and replacing the pastry with my vegan crust. Cacao is a proven superfood and contains so many essential nutrients.
This recipe makes 6 portions
Equipment needed: food processor, muffin tins, freezer, chopping board, chef’s knife
INGREDIENTS:
FOR THE CRUST:
- 150g roasted cashews
- 50g shredded unsweetened coconut
- 150g soft dates, pitted
- 1 vanilla bean
- 25g cacao nibs
FOR THE FILLING:
- 200g creamy original vegan cream cheese
- 200g salted roasted cashews
- 220ml canned coconut milk
- 75ml coconut oil
- 40g cocoa powder
- 8 whole dates pits removed
- 2 tbsp vanilla extract
METHOD:
Line 6 mini muffins tins.
In a food processor, add all of the ingredients for the crust and pulse until finely chopped and combined.
Press 1 tablespoon of the dough into each muffin tin, using your finger to press the dough up the sides. Repeat with the remaining dough. Place muffin tin in the freezer for 15 minutes.
Add the ingredients for the filling into the same food processor and blend until smooth, thick and very creamy, about 10 minutes.
Remove the muffin shells from the freezer and fill with the chocolate fudge.