Vegan Black Forest Chocolate Tarts Recipe

Recipe by Happy Skin Kitchen

10 1 h

Gluten Free, Vegan, Dairy Free

STORAGE

Airtight container in freezer.

Enjoy these Black Forest Chocolate Tart treats, containing 4 layers of indulgent superfood goodness. Tingly tastes of fresh cherries with chocolate cacao, a nutty base, a creamy gooey layer, naturally sweetened with dates and yacon syrup, topped off with the addition of some "feel good" pure chocolate. You'll feel a boost of energy after these delicious vegan and dairy-free delicious delights.

Ingredients

FOR THE BASE:
1 Cup Almonds
7 Dates
2 Tbsp Cacao Powder
2 Tbsp Coconut Oil
Splash of Vanilla Extract
FOR THE CHERRY LAYER:
10 Fresh Cherries
FOR CHOCOLATE CREAM LAYER:
3/4 Cup Soaked Cashews
1 Cup Almond Milk
4 Tbsp Cacao Powder
6 Tbsp Yacon Syrup
3 Tbsp Coconut Oil
Splash of Vanilla Extract
FOR TOPPING:
70g Raw Chocolate
Decorative Fresh Cherries

Equipment

Cup & Water for overnight soaked Cashews
Food Processor or High Powered Blender
Saucepan
Muffin Tins
Freezer
Sieve
Glass Bowl
Airtight Container

Method

Firstly, before creation you need to pop the cashew nuts into a cup with water covering them and leave to soak overnight or for at least 8 hours.
Start by making the base: in a food processor blitz the almonds until they become a coarse texture.
Add the cacao powder and blitz for a further few minutes. Whilst doing so, melt the coconut on a low heat in a saucepan on the hob.
Once melted add, the coconut oil dates and vanilla extract to the processor and qhizz until you have a sticky dough, when pressed between your fingers.
Next, lightly grease muffin tins with some coconut oil. With your hand press down some of the base mixture in each muffin hole. (2cm thick).
Place tins in freezer to set, for 10 minutes or so.
Then, to make the cherry layers simply roughly chop the 10 fresh cherries and place 1 tsp of the chopped cherries in each cup.
Once measured out, place each onto the top of the slightly frozen bases and using the back of the spoon press them down. Place back in freezer.
To make the chocolate cream layer with cashew. Drain, sieve and rinse the soaked cashews and place them in blender with all the other cream layer ingredients.
Blend for a good few minutes until the consistancy is smooth and silky. Then pour the creamy layer on top of the base & cherries to enough to fill up the muffin holes.
Place back in freezer to set for at least 3 hours.
Remove the tarts from the freezer at least 30 minutes before serving.
For the topping melt the raw chocolate in a glass bowl over heated water in saucepan, au bain marie style.
Next, drizzle the melted chocolate on to of the tarts and decorate with fresh cherries.
Serve and enjoy!
Store the tarts in an airtight container in the freezer for up to 5 days.

Happy Skin Kitchen was created to share a passion for healthy cooking, voice a struggle with hormonal acne and share all that Elisa has learnt in the past 3 years about food, nutrition, exercise and healthy lifestyle which has helped improved her skin and she hopes can help others too!