Vegan Valentine’s Tarts
Serves: 6
Ready in: 15 to 30 mins
Know your nutrients
Calories
853 -Fat
61.8g -Saturates
33.1g -Sugars
43.5g -Salt
0.93g -Protein
15.4g -Carbs
60.4g -Fibre
10.2g -Powered by Nutracheck
These chocolate treats make a delicious romantic dessert for Valentine's weekend
Ingredients:
For the crust:
150g roasted cashews50g shredded unsweetened coconut
150g soft dates, pitted
1 vanilla bean
25g cacao nibs
For the filling:
200g Violife Creamy Original200g salted roasted cashews
220ml canned coconut milk
75ml coconut oil
40g cocoa powder
8 whole dates, pits removed
2 tbsp vanilla extract
method:
- Line 6 muffin trays with cases. Meanwhile, in n a food processor, add all of the crust ingredients and pulse until finely chopped and combined.
- Press one tablespoon of the dough into each muffin tin, using your fingers to ease it off the spoon. Repeat with the remaining dough.
- Place the muffin tins into the freezer for 15 minutes.
- Add the ingredients for the filling into the same food processor and blend until the mixture is fudge like - smooth, thick and very creamy.
- Remove the muffin shells from the freezer and fill with the chocolate fudge.
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