Vegan Chocolate Tarts with Fresh Berries
Ingredients
Crust
- 2 cups ground almonds or ground hazelnuts
- 1/3 cup cacao
- 3.5 tbsp coconut oil, melted
- 2 tbsp maple syrup (or more, to taste)
- 1 tsp vanilla paste
- Pinch salt
- Splash coconut milk (add as much as needed)
Filling
- 1 cup plant-based cream (e.g coconut cream, oat cream, soya cream)
- 300g dark chocolate, very finely chopped
- Optional: Chia jam or sour cherry date butter
- Fresh berries, to top
Preparation
Stir together all crust ingredients until combined and the mixture sticks together. Add a splash of coconut milk if needed (1 tbsp at a time) until a workable dough is formed. Note, you don't want a sticky dough!
Press the mixture into the base of mini tart tins, then place in the fridge to set for an hour.
Once set, if using the chia jam, add a tablespoon to the base of each tart.
Gently heat the plant cream until warm, but not boiling (this can cause your mixture to split).
Remove from the heat, then add in the dark chocolate and stir constantly until the mixture has completely melted.
Pour over the top of your base, then allow to cool and set.
Serve topped with fresh berries.