A healthy, wholesome and delicious recipe for raw chocolate and almond tarts – dairy-free and gluten-free!
For the crust:
1 1/2 cups almonds, soaked for 4-6 hours
1/2 cup shredded coconut
1/3 cup coconut oil
5-6 fresh dates, pitted
pinch of Himalayan salt
For the chocolate filling:
1/2 cup cacao powder
1/4 cup raw honey, agave or maple syrup
1/4 cup of coconut butter or coconut oil
1 tsp cinnamon
To make the crust, place all 5 ingredients in a food processor fitted with the S-blade. Blitz until they come together. Using your hands, spread the mixture evenly inside a 6-muffin tin tray or 1 small fluted cake tin with a removable base. Press the crust down firmly, ensuring it’s evenly spread. Place the tray in the freezer to set.
Next, prepare the chocolate filling. Melt the coconut butter or oil, if it is not already melted. Once melted, incorporate the cacao powder, honey and cinnamon. Stir to combine.
Take the tart crust out of the freezer and pour in the filling. Once filled, put the tray back in the fridge to set.
Add the remaining 1/2 cup of nuts into your food processor. Blitz them until they are slightly crushed.
To serve, decorate the tarts with the crushed nuts or desiccated coconut and a dollop of coconut yoghurt if desired.
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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.