Raspberry Chocolate Tarts

These tasty little tarts are gluten free, dairy free, egg free, sugar free, soy free but are incredibly delicious and easy to make!  Even better they have all their nutrients intact as they are raw!

Raspberry Chocolate Tarts

Ingredients:

2 cups walnuts

9 medjool dates pitted

1/2 cup water

2 cups hazelnut meal

4 tablespoons pure maple syrup

4 tablespoons cacao powder

1 teaspoon vanilla bean paste

200ml coconut milk in a can (don’t bother with low fat)

2 punnets fresh raspberries (or any berries of choice- fresh is better for this recipe)

8 x 8.5cm tart cases

1. Grind up the walnuts until they are course in a food processor.  Once they are ground, add in the dates and water until the dough comes together.  If you want a smoother base, soak the dates for 5-10 minutes to soften them, otherwise for some small pieces of date in the base, don’t soak and add the dates as they are.
2. Press the dough into the individual tart cases and up the sides.  When the dough base has been pressed into the tart cases, put them in the fridge to firm up, which should take about 30-40 minutes.
3. To make the filling – Place the hazelnut meal into the food processor, add the maple syrup, cacao, vanilla bean paste and blend gradually add the coconut milk.  The mixture should be slightly thick, so don’t add any more than 200ml of coconut milk.
4. Once the bases have set, spoon the filling into each one and place the raspberries on whichever way you like.
5. Place back in fridge until ready to serve.  These will last at least 4-5 days if kept in the fridge, but the top of the filling may go a bit hard, so best served on the day they are made.

  22/08/2013     Recipes     0 Comment(s)