Raw chocolate almond tart

Made with raw cacao powder

Looking for a decadent dessert? We love these raw chocolate almond tarts.

Ingredients (makes 6 mini or 1 large)

Nut Crust

  • 1 cup almonds
  • ½ cup shredded coconut
  • ⅓ cup melted coconut oil
  • 1 cup fresh dates, pitted
  • Pinch Himalayan salt

Chocolate Filling

  • ¼ cup virgin organic coconut oil
  • 1 tsp ground cinnamon
  • ⅓ cup rice malt syrup
  • ½ cup cacao powder
  • 1 tbsp tahini
  • 2 tbsp shredded coconut, toasted (to serve)

To make the nut crust, soak the almonds for 4 to 6 hours beforehand (optional). Process all the ingredients in a high-speed blender or food processor until well mixed.
Spoon the crust mixture into a paper case-lined 6-hole muffin tray or 20 cm lightly greased fluted tart tin with removable base. Press down firmly using the back of a spoon and place in the freezer.

To make the chocolate filling, melt the coconut oil over a low heat and then turn off the heat. Add the remaining ingredients and whisk until smooth.
Remove the tart crust/s from the freezer and spoon in the filling. Refrigerate for at least 1 hour.

When ready to serve, remove from the fridge and sprinkle the top with coconut. You can add toppings such as goji berries, walnuts or fresh berries.

NEXT: Banana flour chocolate bombs>>

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