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no bake chocolate mini tarts

MINI NO-BAKE CHOCOLATE TARTS

  • Author: alicia gonzalez tome
  • Prep Time: 20 minutes
  • Resting time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 6 mini tarts 1x
  • Category: Dessert
  • Cuisine: Australian
  • Diet: Vegan

Description

These vegan mini no-bake chocolate tarts are seriously SO GOOD! A perfect combination of a crunchy almond crust, with a smooth healthy ganache filling and fresh strawberries. Gluten-free, low carb & easy to make!


Ingredients

Units Scale

BASE

  • 1 cup of almonds (I use roasted)
  • 4 tbsp of coconut oil
  • 1 tbsp of cinnamon
  • 1 tsp vanilla
  • Pinch of salt

FILLING    

  • 3/4 cups of pitted dates
  • 3/4 cups of coconut milk or cream
  • 80g of vegan dark chocolate (min 70%)
  • 6 strawberries + 3 extra to put on top

Instructions

ALMOND CRUST

  1. Pulse the almonds in a food processor until they are coarsely chopped. Then add the rest of base ingredients and pulse until is mixed well. Alternatively, you can mix all the ingredients in a bowl using a rubber spatula.
  2. Spread the base mix evenly to 6 muffin cups. Shape the mix on each mould using your fingertips, to make a cup hollow in the middle.
  3. Once it’s ready let it cool in the freezer while you make the chocolate filling.

FILLING

  1. Melt the chocolate using the double boiler method (preferred) or in the microwave.
  2. Add the coconut milk and dates to a high-speed blender, and blend until very creamy. Then add the melted chocolate and blend until it's very smooth.

ASSEMBLE

  1. Remove the cups from the freezer. Add two small chunks of strawberry to the bottom of each cup. Then fill with the chocolate filling to the very top, and add a halved strawberry on top.
  2. Let them cool in the fridge overnight or for at least 6 hours.
  3. Enjoy straight out of the fridge!

Notes

Blend the coconut milk & dates until very smooth. There shouldn’t be visible traces of dates.

Melt the chocolate with love, so you don’t burn it. My preferred method is the double boiler method.

If you don’t use silicone cups, put baking paper on the muffin cups. This will enable you to easily take out the chocolate cups once they’re ready.

Allow enough resting time! This will ensure the perfect consistency for the filling. If you want to speed-up the cooling process you can put them in the freezer rather than the fridge.

Keywords: vegan chocolate tart, no bake chocolate tart, no bake vegan chocolate cups, vegan raw chocolate tart, healthy chocolate tart