- by Dr. Kerri
Raw Chocolate Tarts
Raw, vegan, grain-free, no refined sugar.
Crust: 3/4 cup almond flour 2 heaping TBSP cocoa powder 4 TBSP coconut oil-melted 2 TBSP maple syrup *Sprinkle of sea salt
Filling: 6 TBSP coconut oil-melted 4 TBSP maple syrup 1/3 - 1/2 cup cocoa powder
Combine ingredients for crust. Divide evenly among 10-12 muffin tins (I highly recommend using reusable silicon muffin inserts). Press into the bottom and sides of the pan/inserts to make a crust, saving room for the centre. Put in the freezer to chill for 10-15 mins.
Combine ingredients for the filling. Once the crust is very firm, divide the filling among the muffin cups to create your tarts. The recipe itself is fairly forgiving so if you feel like it needs a little more of this or that then go with it. Garnish with fresh fruit or whatever floats your boat. Enjoy!