These little tarts are rich, decadent, and made completely with whole foods! A layer of blackberry creme and a layer of chocolate sit atop a chocolatey date-nut crust. These bite-sized treats can also be made raw by using cacao powder in place of chocolate chip.

Blackberry and Chocolate Creme Tartlets With a Date-Nut Crust [Vegan]



For the Chocolate Crust:
  • 2 cups raw cashews
  • 10 small dates (pitted)
  • 1/2 teaspoon pink Himalayan salt
  • 1/4 cup unsweetened cocoa powder
For the Chocolate Layer:
  • 1/2 cup coconut cream (heavy)
  • 1/2 cup vegan chocolate chips
  • 1/2 teaspoon vanilla
  • 1 teaspoon maple syrup
For the Blackberry Creme:
  • 1/3 cup coconut cream (heavy)
  • 1 teaspoon maple syrup
  • 1 tablespoon blackberry powder


To Make the Crust:
  1. Preheat the oven to 350°F. Combine all of the ingredients in your food processor. Run it on high, until it becomes a ball. If it doesn't congeal, add a teaspoon of water at a time, until it comes together.
  2. Spray your tartlet pan liberally with coconut oil, and press the dough into each space.
  3. Bake crusts for about 10 minutes. You may need to gently push down the centers when they come out of the oven. Let them cool and dry for at least 15 minutes before trying to gently get them out of the pans. They are fairly crumbly, so be careful.
To Make the Chocolate Layer:
  1. Combine all of the ingredients in a glass bowl. You can either microwave it in increments of 15 seconds, stirring in between or use a double boiler. When the chocolate is melted make sure to stir the mixture until it becomes smooth.
  2. Set the chocolate aside, until you are ready to fill the crusts.
To Make the Blackberry Creme:
  1. Combine all of the ingredients in a bowl, whisking well to make sure there are no blackberry chunks. Refrigerate this mixture, so that the cream sets up a bit and is easier to work with.
To Assemble the Tarts:
  1. After you let the crusts cool remove them from the pan and place them on a large platter or baking sheet. Place a dollop of chocolate filling in each, then top that with a dollop of blackberry cream. Place the tarts in the refrigerator to set up.