HEALTHY VEGAN CHOCOLATE TARTS (GF)
This recipe is a perfect party dessert recipe, which you can make in advance. Free from gluten, dairy and refined sugar, it’s much kinder to your waist and is a great way to shave off unnecessary excessive calories.
FOR THE CRUST:
- 1 cup + 2 tbsp ground almonds
- ¼ cup unsweetened shredded coconut
- 3 tbsp raw cacao powder
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ cup coconut oil , melted
FOR THE FILLING:
- 2 ripe avocados
- 4 tbsp raw cacao powder
- 3 tbsp agave syrup
- 2 tbsp full fat coconut milk (from a tin)
- Optional: chopped pistachios & chocolate shavings for garnish
Preheat the oven to 180C.
To make the crust, mix all ingredients together in a mixing bowl until the mixture binds together. Distribute the mixture between 6 small tart cases (allow around 2 heaped tablespoons per case). With your fingers gently flatten the mixture around the tart base and sides, making sure there are no visible holes.
Pierce the tart bases with a fork and bake in the oven for 12-15 minutes until the sides are starting to get slightly crispy. Remove from the oven and let the tarts cool down completely.
In the meantime, combine all filling ingredients in the food processor. Blend for 2 minutes until the texture is smooth and silky.
Fill the cool tarts with the chocolate filling by flattening the filling with the back of a spoon. Sprinkle with chopped pistachios and chocolate shavings.
Keep the tarts in the fridge in airtight container for 3-4 days.