Chocolate Raspberry Tarts

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

Directions

1. 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.
2. 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
3. Place in the bases in the fridge to firm up.
4. 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.
5. 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.
6. 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.