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Chocolate Tarts
[Vegan, Gluten-Free]

HP By: Harriet Porterfield

Author Bio

Bo is a plant-loving, herbal tea-hoarding foodie from the UK with a passion for vegan... Read More

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Chocolate Tarts [Vegan, Gluten-Free]

586

Dairy Free

Vegan

These little tarts are the perfect after dinner treat, mid afternoon snack and make a stunning treat for a dinner party with friends. The best thing is they taste rich and creamy but are secretly healthy!

Ingredients You Need for Chocolate Tarts [Vegan, Gluten-Free]

For the Crust:

1 cup almonds
1 1/2 cups oats (gluten-free)
3 tablespoons cacao powder
1 cup pitted Medjool dates
1/4 teaspoon sea salt
1 tablespoon coconut oil
3 tablespoons water

For the Filling:

2 small-medium avocados
3 tablespoons cacao
4 tablespoons maple syrup
1 teaspoon vanilla
1 scoop plant-based protein
3 tablespoons coconut cream (the fat from a can of coconut milk)

Toppings:

1/4 cup dark chocolate, chopped
1/2 pomegranate, deseeded

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How to Prepare Chocolate Tarts [Vegan, Gluten-Free]

Prepare crust by adding almonds, oats and cacao to a food processor. Blend on high until it forms a fine crumb. Add in dates, salt, coconut oil and blend. The mixture should start to form a dough, but if it's too dry add in the water a tbsp at a time until it sticks together.
Lightly grease tart tins with a little coconut oil. Press crust into tins and set aside in the fridge.
Empty out food processor and add in all filling ingredients. Blend on high until smooth and glossy.
Spoon dollops of filling into each crust and top with chopped chocolate and pomegranate. These keep well in the fridge for up to 4 days.

Notes

To make sure your can of coconut milk has coconut cream in it, shake the can before purchasing it. If you can't hear much water in there, you know you got a good one! You can also pop it in the fridge overnight to aid with the separation process. In the morning, the fat will have risen to the top. Save the water to use in smoothies and oatmeal.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.