Raw Double Cacao Tarts

Difficulty: Easy

Makes 12

Desserts are kinda off the radar when you’re on a massive health-kick but with these mini tarts you definitely don’t feel like you’re missing out. The base is sorta chewy and then it’s filled with a creamy cacao centre and crunchy cacao nibs – a winning combination! I used itty bitty tart pans to make this but feel free to make one bigger one if that’s your thing.

Ingredients

• 1 1/2 cups cashews
• 6 medjool dates, pitted
• 1/2 cup almonds
• 1 tablespoon coconut oil
• 1/4 cup shredded coconut
• 1/3 cup agave syrup
• 1/3 cup light coconut cream
• 1/4 cup coconut oil, softened
• 1/3 cup raw cacao powder
• 1/2 cup raw cacao nibs
• Fresh raspberries to serve

Method

1. Soak the cashews overnight until soft. If you don’t have time you can boil them until soft however they will obviously no longer be raw!
2. In a food processor, combine the dates, almonds, tablespoon of coconut oil and shredded coconut until well combined. Press the mixture evenly into greased mini tart pans (or whatever pan you’re using).
3. To create the filling, pop the soaked cashews, agave, coconut cream, remaining coconut oil and cacao powder in the food processor and combine until smooth.
4. Mix through the cacao nibs before evenly spooning into the tart tins. Pop a fresh raspberry on top and allow to set in the fridge before serving.