DETAILS
Makes 4 mini tarts and 2 chocolate pots
INGREDIENTS
For the base:
- 100g walnuts
- 150g Medjool dates
- 2 tbsp raw cacao
- 2 tbsp ground almonds
- Pinch sea salt
Filling ingredients:
- 5 Medjool dates pitted
- 1 tbsp almond/peanut butter
- 1 tsp almond essence
- Pinch sea salt flakes
- 300g soft silken tofu
- 1 tbsp raw cacao
Chocolate mix:
- 100g vegan dark chocolate
- 2 tbsp coconut oil
Raspberry couli:
- 300g raspberries
- Drizzle of maple syrup
METHOD
- First make the base. Add all the ingredients to a food processor and blitz to combine.
- Grease four small pudding moulds or tart cases then line with a strip of baking paper with the ends left hanging over the edges so the tarts can be removed from the cases easily.
- Divide the base mix between the four moulds and press down at the base and shape up the sides.
- Next make the chocolate caramel filling. Add the ingredients to a food processor and blitz until you get a super smooth paste – you may need to scrape down the sides a few times.
- Break up the chocolate and add with the coconut oil to a saucepan and heat very gently on a low heat until melted. Don’t over stir.
- Now add to your food processor and blend until very smooth.
- Spoon into the tart cases and chill in the fridge for at least an hour or until it’s set.
- The mix makes enough for the tarts plus two bonus chocolate pots – so pour any remaining mix into glasses to set in the fridge.
- To make the raspberry compote, add the berries and a drizzle of maple syrup to a saucepan and simmer until the berries have broken down a little. Strain the mixture through a sieve to remove the seeds.
- Serve the tarts topped with raspberry couli.
Recipe created by Niki Webster, founder of RebelRecipes.com. Her Rebel Recipes and Be More Vegan books are out now.