Chocolate Cherry Mini Tarts
makes 8 – 12 mini tarts, depending on size
Crust
75g raw almonds
100g dried cherries
50g Medjool dates
dash vanilla
30g unsweetened cacao powder
In a food processor, process the almonds
until no large pieces remain. Remove the
ground almonds and place in a bowl. Add
the cherries and dates to the food processor and process again until no large
pieces remain. Add in the ground
almonds, vanilla and cocoa powder and process until the mixture is completely
combined but still crumbly. Spoon the
mixture into your preferred tin(either a mini muffin tin, mini pie plates, mini
tart pans, etc) and press down firmly to form.
Place the shells in the freezer until ready to use.
Filling
2 ripe avocados
2 tbsp coconut or almond milk
40g cacao powder
100g maple syrup
In a food processor, completely combine the
avocados, milk, cocoa and maple syrup or raw honey. Process until completely smooth. Taste and add more maple syrup or cacao
powder as desired to get the right taste for you. Assemble the tarts by removing the shells
from the freezer. It’s easiest to remove
the crust from the tin when it is frozen.
Place a dollop of the chocolate filling in the tart and top with some
fruit of your choice.
These will last in the fridge until ready
to serve, but I wouldn’t store them for more than a day.
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