Sunday, June 15, 2014

No Bake Vegan Chocolate Tarts

Since my no-bake caramel tarts were such a hit for Mother's Day, I headed back into the kitchen to create a chocolate version, because...well, why not?

For an almost raw vegan dessert, these are relatively low fat as they contain no avocado and use minimal nuts. Dried figs make for the most decadent chocolate filling that you won't even miss 'real' chocolate. 



40g Dried Dates
1 Fresh Medjool Date
20g Walnuts
7g Desiccated Coconut

Chocolate Filling

2 tsp Cocoa Powder
2 tsp Coconut Sugar
60g Fruit For Life Dried Figs


Line your tart moulds with a layer of cling wrap for easy removal

Blend the base ingredients until they form a sticky dough
With damp fingertips, press the dough down into the mould and up around the sides
Refrigerate to help the base firm up
In the meantime, soak your dates for 15 minutes until they begin to soften
Add the figs with the other filling ingredients into a blender and pulse until completely smooth - even using my cheap single-serve blender is able to break down the figs seeds to create a silky, smooth sauce/filling

Take the tart bases out of the fridge and divide the chocolate mixture between the two of them
Return to the fridge for the chocolate filling to become slightly firm
Before serving, gently remove the tarts from the moulds and plate up
Share with someone special, or just simply treat yourself

Makes 2 tarts

Macros per tarts

286 calories
4.5g protein
8.5g fat
49g carbs
41g sugar
7g fibre

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