Ingredients:
Recipe makes 6 tarts
Chocolate Tart Base
1 cup dates
¾ cup almonds
¼ cup desiccated coconut
3 tbsp cocoa powder
Chocolate Ganache
½ cup coconut oil (melted)
⅓ cup coconut milk
¼ cup cocoa powder
1½ tbsp maple syrup
Topping
½ cup pomegranate seeds to decorate
Edible flowers (optional)
Directions:
1. For the base, add all ingredients into a food processor and process until the mixture sticks together when pressed between the fingers.
2. Line 6 muffin trays with glad wrap.
3. Spoon 2 tbsp of chocolate tart mixture into each muffin tin and carefully press until a tart casing is formed.
4. Put into the freezer to set. Approximately 30 mins.
5. To make the chocolate ganache, add all ingredients into a mixing bowl and whisk until smooth and creamy.
6. Pull the tart casings out of the freezer and fill each tart with the chocolate ganache.
7. Decorate with pomegranate seeds.
8. Keep the tarts in the tin and chill in the fridge for 1 hour before serving.
9. Add edible flowers (optional).
Note: Chocolate tarts can be kept in the freezer for 1 week. Just thaw out for 30 minutes when you have chocolate cravings!
