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Raw Chocolate Tarts

Raw Chocolate Tart

This month was my birthday (yay!) but I didn’t really have time to make a tart or cake (aww) so I decided that better late than never and made these beauties here:Raw Chocolate Tart

I had some dark chocolate laying in my pantry for a while and I’ve been really excited to make something with it. I also had some dates I wanted to use as we will be moving again soon and travelling later in October. And I didn’t want to miss the opportunity to make a dessert. I mean, why would I, right?

As I’m also living with my friends, it’s nice that I can make something and have people try it and let me know if they like. And nothing better than your friends to tell you if they like something or not. Of course, my partner is always keen to try it and just go for it at any given time. I really had to save some for later, otherwise he’d eat all of it.

Nonetheless, it was also our flatmate’s birthday this weekend, so I thought it would be a great excuse to make something nice. Gladly, they turned out just as I wanted. Not too sweet, a bit crunchy and with a lot of flavour.

The base is easy as it can be. Just 4 ingredients, that you could probably make it down to 2 but I wanted to give a bit more of flavour as the filling only has 2 ingredients.

Raw Chocolate Tart

As I learned from the Minimalist Baker (my favourite blogger of all times), you can line the cupcake tray with little pieces of cut out parchment paper to help lift the tarts off the mould once they are ready. What I didn’t expect was to have a very humid freezer and make the little tabs of paper to break as soon as I tried to lift them. Anyways, we can’t have it all, can we?

Nothing that a butter knife couldn’t do.

Not to forget as well, this little tarts are highly customisable. I made 3 filling and left one plain and simply chocolatey.

Raw Chocolate Tart

As you can see, I made one with strawberries, one with almond butter, one with rice puffs (not pictured) and one plain. My favourite was almond butter. But the strawberry one was everyone else’s pick. If you have a tough crowd, this recipe is perfect because everyone loves chocolate and you can add a different filling for each tart. I mean, if someone doesn’t like chocolate, oh well, I guess you can have their too. HA! Joking… Not really

In addition to all this goodness, this tart is also vegan and raw! No cooking and you only need 30 minutes to whip this together before tossing them in the freezer overnight to set. Perfect if you don’t have much time (and ingredients) to put a dessert together.

If you are into healthy and raw desserts, all the ingredients you possibly need will already be in your pantry. And if you really miss the creaminess of dairy, this chocolate tarts will hit you spot on! Creamy, velvety and dairy free. Just too perfect!

This recipe is simple and a great start if you want to discover the world of raw desserts.

Chocolate-y
Velvety
Quick
Raw
Vegan
Gluten Free
Ready in less than 30 minutes
Only 6 ingredients

I hope you like it and if you make it, please, let me know down in the comments. I’d love to hear how did you go with it!

Raw Chocolate Tart

5 from 1 reviews
Raw Chocolate Tarts
 
Prep time
Total time
 
Velvety raw dessert made in under 30 minutes.
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 12
Ingredients
Base:
  • 1 cup dates (soaked in warm water for at least 10 minutes)
  • 1 cup walnuts
  • 2 tbsp cacao powder
  • ¼ cup shredded coconut
Filling:
  • 200 grams dark chocolate (vegan 70% or more)
  • 1 can organic coconut cream (full cream)
Toppings (optional)
  • Strawberries (thinly sliced)
  • Rice puffs
  • Almond butter
Instructions
Base:
  1. In a high speed processor, blitz the walnuts until coarse. Put aside.
  2. In the same processor, add the dates and pulse until starts creating a paste.
  3. Then, add the walnuts, cocoa and coconut and blitz again until you have a homogenous paste.
  4. In a small cupcake tray, add 1 large teaspoon of the paste and using a cup covered in cling wrap, press down until uniform.
  5. Do so, until you finish the mixture and fill the 12 holes.
  6. Set aside.
Filling:
  1. In a double broiler or ~bain marie~ melt the chocolate.
  2. In a medium bowl, pour the contents of the coconut cream and using a whisk, just mix through the cream to make it uniform.
  3. Pour the melted chocolate and mix well.
  4. Back to the tray, add your preferred toppings and then pour the chocolate cream mix in the 12 moulds.
  5. Place in the freezer overnight or for about 4-6 hours.
  6. Once you remove from the freezer, with the help of a butter knife, remove the tarts gently from the sides, it should slide off quite easily.
  7. Serve and enjoy.
  8. P.S.: they will melt quickly, so keep them in the fridge if you want them softer or in freezer if you want them harder.

Peace and love,

Larissa x

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2 Comments

  • Reply
    Ashley Diana
    03/04/2017 at 4:00 am

    This looks so yummy Larissa! Love how you managed to turn something naughty into something pretty healthy! The little pieces of parchment paper is a great idea- will definitely have to try this!

    • Reply
      Larissa Tedesco
      03/04/2017 at 5:22 am

      Aw thanks Ashley! This tart was such a hit at home..I really hope you give it a go. And please let me know how they turn out, yeah? 😉

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