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IMG_7204 chocolate&coconut tarts

Chocolate tarts

Recipe by Violife, the UK’s leading plant-based alternative to cheese.

IMG_7204 chocolate&coconut tarts

Ingredients

FOR THE CRUST:
150 g roasted cashews

50 g shredded unsweetened coconut

150 g soft dates, pitted

1 vanilla bean

25 g cacao nibs

FOR THE FILLING:
200 g Violife creamy original

200 g salted roasted cashews

220 ml canned coconut milk

75 ml coconut oil

40 g cocoa powder

8 whole dates, pits removed

2 tbsp vanilla extract

Instructions

1

Line 6 mini muffins tins

2

In a food processor, add all of the ingredients for the crust and pulse until finely chopped and combined

3

Press 1 tablespoon of the dough into each muffin tin, using your finger to press the dough up the sides. Repeat with the remaining dough. Place muffin tin in the freezer for 15 minutes

4

Add the ingredients for the filling into the same food processor and blend until smooth, thick and very creamy, about 10 minutes

5

Remove the muffin shells from the freezer and fill with the chocolate fudge

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