Chocolate Raspberry Tarts
( MAKES 6 tarts )
These chocolate berry tarts are a healthier twist on a decadent favourite. With a base made from nuts, seeds and dates and a filling of rich dark chocolate and raspberry, these are a healthier sweet treat but still just as delicious as the original.
|½ cup||Dates, soaked in water for 15 minutes|
|1 cup||Ground almonds|
|2 tsp||Chia seeds|
|¼ cup||Sunflower seeds|
|⅓ cup||Desiccated coconut|
|½ cup||Cashew nuts|
|2 Tbsp||Coconut oil, melted|
For the chocolate raspberry filling
- Add the dates, nuts, seeds, coconut and coconut oil to a food processor and blend until well combined. The mixture should come together when pressed. If need be, add a little extra melted coconut oil until you get the required consistency.
- Place 6 muffin cases in muffin tins and add a dessert spoon of mixture into the case. With clean fingers, press the mixture into the base of the muffin case, then add more and press up the sides firmly
- Place in the bases in the fridge to firm up.
- In a small bowl, mix together the raspberries and chia seeds, slightly breaking up the raspberries. Leave this to sit for around 5 minutes, so that the chia seeds absorb some of the raspberry juice.
- Place the dark chocolate in a glass microwaveable bowl. Heat for 1.5 minutes. Remove from the microwave and stir. Microwave again for 30 seconds, then stir. Repeat until the chocolate is melted.
- Take the bases from the fridge. Half fill the base with the melted chocolate, then add a teaspoon of raspberry chia mix. Top with dark chocolate. Garnish with some coconut and any left over raspberry. Store in the fridge. These are best eaten within a couple of days.