You honestly cannot go wrong with the chocolate and peanut butter combination. IMO it’s the best food flavour combination of all time. With that in mind, these tarts don’t disappoint.They’re raw, vegan and gluten free – that covers everyone doesn’t it? ;)
The base is crunchy and the filling is smooth – nice. Easy to make. Absolutely delish!
This recipe is courtesy of Reveal Yourself ( on Facebook). My sister-in-law tagged me when this recipe popped up on Facebook. It was only fitting that I made them for her birthday.
1 cup pitted dates
1 cup almonds
1/2 cup buckwheat groats (you can use coconut or rolled oats)
2 tablespoons cacao powder
1 cup cashew nuts
1 tablespoon natural peanut butter
3 tablespoons cacao powder
1/3 cup coconut milk
pinch of salt
2 tablespoons coconut nectar or pure maple syrup
1) Soak the pitted dates in boiling water for 10 minutes to soften, discard water and add to your blender. Rinse your buckwheat groats under water. (I used wheat-free rolled oats.)
2) Add all ingredients into your blender and process until the mixture starts to come together.
3) Take a large spoonful of the mixture and press into a muffin mould, lightly greased with coconut oil. I chose to make mini tarts using silicone moulds.
4) Place in the freezer to set.
1) Soak cashew nuts in water overnight.
2) Drain and rinse your soaked cashew nuts.
3) Add all ingredients into the blender and blend for about 5 minutes until thick and smooth.
4. Remove the moulds from freezer and add the mousse to each tart case.
5. Top with cacao nibs. (I chose not to use any toppings.)
6. Place back into freezer to set.
7. Use a knife to gently work around each mould to remove from muffin tin. Enjoy while you can!
Note: I used 2 silicone trays so I made 24 mini tarts.