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.
Equipment
- Cup & Water for overnight soaked Cashews
- Food Processor or High Powered Blender
- Saucepan
- Muffin Tins
- Freezer
- Sieve
- Glass Bowl
- Airtight Container
Ingredients
For the base
- 1 Cup Almonds
- 7 Dates
- Splash of Vanilla Extract
For the cherry layer
- 10 Fresh Cherries
For chocolate cream layer
- 3/4 Cup Soaked Cashews
- 1 Cup Almond Milk
- Splash of Vanilla Extract
For topping
- 70g Raw Chocolate
- Decorative Fresh Cherries
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.
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