Double Chocolate Vegan Tarts

Double Chocolate Vegan Tarts

These double chocolate vegan Easter tarts are so decadent and rich that nobody would ever guess that they are completely raw and dairy free!

For these tasty tarts, it’s essential that you chill the coconut milk in the fridge overnight prior to making this recipe!

To make this recipe you will need a food processor, mini tart cases, a pan, and access to a freezer.

Total Time: 2 hours 30 minutes

Prep Time: 30 minutes

Cook Time: 2 hours chill time

Servings: 3

Rating:  

Total Time: 2 hours 30 minutes

Servings: 3

Ingredients

Method

Ingredients

(Servings: 3)

  • For the base
  • 50 50 g coconut flour
  • 18.333333333333 18.333333333333 g ground almond
  • 1 1 Tbsp raw cacao powder
  • 3.3333333333333 3.3333333333333 Medjool dates
  • 0.33333333333333 0.33333333333333 Tbsp coconut oil
  • For the chocolate filling
  • 0.33333333333333 0.33333333333333 can full fat coconut milk chilled in the fridge the night before (very important, please don't skip that)
  • 23.333333333333 23.333333333333 g good quality dark chocolate
  • 1 1 Tbsp agave nectar
  • a splash of vanilla extract
  • Optional decorations
  • 10 10 g melted dark chocolate to drizzle
  • fresh berries of your choice

Method

Method
  1. Place the coconut flour, ground almonds and cacao powder in a food processor and blitz for a minute or so until everything is fully combined. Add the pitted dates and the coconut oil and blitz again until a sticky dough starts to form
  2. Grease the mini tart cases with a little coconut oil. Remove the mixture from the food processor and press it down evenly onto the cake tin with your fingers. Place the tarts in the freezer whilst you are making the filling.
  3. For the filling, firstly scoop out the solid part of the coconut milk which normally sits at the top of the tin. Top Tip – DON’T use the water, you only want to use the solid, creamy part. Pour this into a pan on a low heat, add the chopped dark chocolate and gently let it melt. Add the agave nectar and the vanilla essence.
  4. Remove the tarts from the freezer.
  5. Once the coconut milk and chocolate are all melted and combined, pour the mixture on top of the base then place the tarts back in the freezer and let it set for at least 2 hours.
  6. Remove the tarts from the freezer half an hour before serving. Top Tip: To make it easier to pop the tarts out of the cases, simply hover them over a bowl of boiling water. Finally, drizzle them with some melted dark chocolate and decorate them with fresh berries.
  7. Store the tarts in the freezer for up to 7 days.

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Written by

Elisa (Happy Skin Kitchen)

Elisa is an Italian plant-based food blogger based in London. She has a passion for healthy food, cooking and living. After struggling with hormonal acne after moving to London in 2008, Elisa began her mission to clear her skin through a 360 degrees holistic approach. Happy Skin Kitchen is Elisa's everyday journey towards better skin and all-round good health.

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