These little tarts are so easy to whip up, I know you are going to love them. They are as delicious as they are pretty…and they are raw which means they are a cinch to knock together and you don’t even need an oven. Whoop whoop. I love making these chocolate and coconut tarts for parties, as they are perfect to make in advance. They are great with passionfruit and raspberries, but also just about anything else you can think of. Except maybe not salad or mustard….
I always have a few tips up my sleeve for how to make dinner parties a breeze, but sharing is caring, and it’s not really all that convenient to keep them up my sleeves. These little tarts are just the sort of thing I love sharing with you. So simple, yet effective. The best of both worlds. Like skiing in Cyprus. Word.
The bases are beautifully nutty and have just the perfect amount of bite to them. The filling is luxuriously creamy and sinfully chocolately….oh no not really sinful. The filling is just gorgeous. Pure and simple.
- ¾ cup brazil nuts (macadamia, almond or pecan would work too)
- ¼ cup ground almond
- ¼ buckwheat kernels
- ¼ cup melted coconut oil
- 2 tablespoons of maple syrup
- 2 cans of coconut milk (chilled in the fridge overnight - I always do 4 just in case some of them are all liquid and no solid cream. * Top Tip* - always shake the cans in the supermarket - you will look crazy, but if you hear lots of sloshing...put the can back down and step away)
- 1 tablespoon of maple syrup
- ¼ teaspoon coffee powder - really just a smidge to bring out the chocolate-y-ness of the....chocolate
- 2 teaspoons of unsweetened cocoa powder, or ½ teaspoon of raw cacao powder
- raspberries, passionfruit, mint
- Take five mini loose bottomed tart tins.
- Blitz all the ingredients for the base in a food processor. Mind you stop before it turns into a nut butter. You definitely still want it with some texture, and the buckwheat kernels add an amazing crunch!
- Tip into the tart tins and then press it down. You want it it pressed down as evenly as possible and then also squished into the edges of the tart tins, so that your tarts will have a lovely crust on the base and on the sides.
- Then, pop into the fridge to chill. As the coconut oil hardens, that’s what creates your lovely tart base that doesn’t need cooking.
- Now, hopefully the chilled coconut milk cans will behave and when you open them there should be a good amount of solid coconut cream in them. Scoop the solid coconut cream from the chilled cans. Save the left over water for smoothies. Give it a good whisk with a hand whisk. The coconut cream should now be creamy, thick and just wonderfully dreamy looking.
- Add just a tiny pinch of coffee powder, maple syrup and the cocoa powder. Stir it well, and then give it a taste. Add more cocoa if necessary - totally depends on how chocolately you want it! It should taste amazing, if it doesn’t…adjust accordingly!
- Scoop it onto the tart base and smooth it out a little
- Leave to set for a couple of hours, or even over night. Just make sure if its set really hard over night or over a course of a few hours that you take it from the fridge 15 mins before you want to eat it. It's easier to get your spoon in that way...
- Decorate with passionfruit, mint and raspberries and enjoy!