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Vegan Valentine’s Tarts

Serves: 6

Ready in: 15 to 30 mins

Quick Make Vegan Friendly

These chocolate treats make a delicious romantic dessert for Valentine's weekend

Vegan Valentine’s Tarts Recipe: Veggie Magazine

Ingredients:

For the crust:

150g roasted cashews
50g shredded unsweetened coconut
150g soft dates, pitted
1 vanilla bean
25g cacao nibs

For the filling:

200g Violife Creamy Original
200g 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.
Print Recipe https://www.violifefoods.com

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