These chocolate berry tarts are a healthier twist on a decadent favourite. With a base made from nuts, seeds and dates and a filling of rich dark chocolate and raspberry, these are a healthier sweet treat but still just as delicious as the original.
Ingredients
| ½ cup | Dates, soaked in water for 15 minutes |
| 1 cup | Ground almonds |
| 2 tsp | Chia seeds |
| ¼ cup | Sunflower seeds |
| ⅓ cup | Desiccated coconut |
| ½ cup | Cashew nuts |
| 2 Tbsp | Coconut oil, melted |
For the chocolate raspberry filling
| ½ cup | Frozen raspberries, defrosted (Main) |
| 1 ½ tsp | Chia seeds |
| 150 g | Dark chocolate, chopped (Main) |
| 1 Tbsp | Shredded coconut, for garnish |
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Directions
- Add the dates, nuts, seeds, coconut and coconut oil to a food processor and blend until well combined. The mixture should come together when pressed. If need be, add a little extra melted coconut oil until you get the required consistency.
- Place 6 muffin cases in muffin tins and add a dessert spoon of mixture into the case. With clean fingers, press the mixture into the base of the muffin case, then add more and press up the sides firmly
- Place in the bases in the fridge to firm up.
- In a small bowl, mix together the raspberries and chia seeds, slightly breaking up the raspberries. Leave this to sit for around 5 minutes, so that the chia seeds absorb some of the raspberry juice.
- Place the dark chocolate in a glass microwaveable bowl. Heat for 1.5 minutes. Remove from the microwave and stir. Microwave again for 30 seconds, then stir. Repeat until the chocolate is melted.
- Take the bases from the fridge. Half fill the base with the melted chocolate, then add a teaspoon of raspberry chia mix. Top with dark chocolate. Garnish with some coconut and any left over raspberry. Store in the fridge. These are best eaten within a couple of days.
