Double Chocolate Mini Tarts

INGREDIENTS 

For the base

¾ cup of coconut flour
¼ cup of ground almonds
3 tablespoons of raw cacao powder
10 medjol dates 
1 tablespoon of Udo’s Choice Ultimate Oil Blend

For the chocolate filling:

1 can of full fat coconut milk chilled in the fridge the night before (very important, please don’t skip this step)
70 grams of good quality dark chocolate (80% recommended)
3 tablespoons of agave nectar
A splash of vanilla extract  

Optional decorations:

About 30 grams of melted dark chocolate to drizzle on top
Fresh berries of your choice

Ususally serves 3-4 people

Method

Place the coconut flour, ground almonds and cacao powder in a food processor and blitz for about a minute or so, until everything is fully combined. Then add the pitted dates, the Udo’s choice oil and blitz again until a sticky dough begins to form.

Grease the mini tart cases with a bit of coconut oil. Remove the mixture from the food processor and with your fingers press it down evenly onto the cake tin. Place the tarts in the freezer while you are making the filling.

For the filling, scoop out the solid part of the coconut milk which is normally at the top of the tin. Do not use the water, you only want to use the solid, creamy part. Pour it into a pan and place on a low heat. Add the chopped dark chocolate and gently let it melt, followed by the agave nectar and the vanilla essence.

Remove the tarts from the freezer.

Once the coconut milk and chocolate are all melted and combined together pour the mixture on top of the base. Place the tarts back in the freezer and let it set for at least 2 hours.

After at least 2 hours, remove them from the freezer (ensure it is around half an hour before serving). To make it easier to pop the tarts out of the cases, It is recommended to just hover them over a bowl or boiling water.

Drizzle them with some melted dark chocolate and decorate with fresh berries.

Store the tarts in the freezer for up to 7 days.

 

 

 

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