Rich (and vegan) dark chocolate and coconut tartlets

It’s been a rather indulgent period – birthday and anniversary celebrations, weekends away, and of course Easter don’t exactly lend themselves to healthy eating (or any kind of culinary moderation)! And while it may be time to reduce the excess, there is simply no way that I can do without creating – and eating – delicious treats.

The set the scene for the challenge – a healthy, guilt-free but decadent sweet treat. The result was better than I could have hoped for. A sweet a slightly sticky tart shell, filled with rich and creamy chocolate filling that was topped with fresh figs and toasted coconut – seriously yum (and without any of the refined sugar, gluten or dairy).

Vegan chocolate tarts

If you’re in the market for a little guilt-free treat – or even if you’re just after some deliciousness for a coffee-time snack – try these out! And maybe add your own spin to them and let me know how it goes. What’s the worst that can happen? You have a treat that doesn’t work out as you intended and you have to eat the mixture with a spoon – sounds like a wonderful Sunday afternoon to me!

So, here’s what you’ll need…

For the tart shell

  • 80g raw almonds (or ground almonds)
  • 60g desiccated coconut
  • 12g dates (soaked in warm water)
  • Seeds of 1 vanilla bean

For the chocolate ganache filling

  •  ½ can coconut cream
  • 1 slab 99% cacao Lindt (50g)
  • 1-2 Tablespoons maple syrup (depending on taste)Figs and toasted coconut

For the toppings

  • Fresh figs
  • coconut shavings (toasted)

 

To put it all together:

  • Place the almonds, coconut, dates and vanilla seeds into a food processor and pulse until the mixture is finely chopped and well combined – it should be fairly sticky and hold together when pressed (if the mixture is too dry, add a little of the soaking water from the dates, 1 tablespoon at a time until you get the right consistency)
  • Spoon the mixture into mini tart moulds
  • Press down and around the sides to get an even covering and then put in the freezer to set (just a note… this took way longer than I thought so give yourself plenty of time – at least 2 hours)
  • For the chocolate ganache, place the chocolate and coconut milk in saucepan and heat on medium until smooth and glossy
  • Remove from heat and add the maple syrup (start with less and slowly add more to taste – I like that rich and slightly bitter flavour of cacao so I didn’t add the full 2 tablespoons)
  • Pour into the tart shells and place in the fridge to set for at least 2 hours (I left them overnight and they were gorgeous the next day)
  • For the decorations, place the coconut shavings onto a baking tray and place in the oven to toast at 180°C. Take it from me, you don’t want to multitask while these are toasting – they go from golden to charcoal in about 30 seconds
  • Cut the figs and top your tarts with toasted coconut and fig wedges or slices depending on what you prefer

And then, make a cup of coffee and enjoy!

Vegan chocolate ganache tarts

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2 Comments Add yours

  1. These look so delicious! Thanks for sharing the recipe 🙂

    Like

    1. ruthriordan says:

      Absolute pleasure! Hope you enjoy making (and eating) them! 😊

      Liked by 1 person

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