Mini Chocolate Tarts
Gluten, Grain, Dairy, Egg, Nut and Refined Sugar Free
Vegan, Paleo and Gaps Friendly
Short on time and need a delicious dessert? These mini chocolate tarts are date, gluten and nut free, also vegan friendly, so can be a great option if you are catering for people with allergies. They are so quick and easy to make and taste delicious with some berries or whipped coconut cream. Not that anyone would be able to notice the difference, but they are also a healthier option too!!
INGREDIENTS:
TART CUP INGREDIENTS:
- 50g (1 cup) coconut flakes
- 100g (ΒΎ cup) sunflower seeds
- 2 tablespoons honey
- 2 tablespoons extra virgin coconut oil
- 1 teaspoon vanilla
CHOCOLATE INGREDIENTS:
- 1 ripe avocado
- 25g Cacao Powder
- 50g Raw Honey/Coconut Syrup/Maple Syrup
- 1 tsp Vanilla
- pinch of salt
METHOD:
TART CUP METHOD:
- Mill coconut flakes and sunflower seeds in a blender until fine.
- Add in remaining ingredients and pulse until well combined.
- Divide mixture into equal amounts into small silicon muffin moulds.
- Mould into the shape of a tart and put into the fridge to set.
CHOCOLATE METHOD:
- Place all chocolate ingredients into a blender, blending until smooth.
- Empty into an airtight container until ready to use.
ASSEMBLE:
- Gently remove the tart cups from the silicon tray.
- Fill the tart cups with the chocolate mixture and serve.
- Great on their own or add berries to garnish.
- These will last in the fridge in a covered container for a few days.
