Mindfulness practice suggests that we live each moment in the present.Image

Cooking de-stresses me, but baking distracts me. So tonight, I decided to be mindful and distracted at the same time.

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It was almost as if I was on auto-pilot; I was so focused on making the dessert I had in my mind come to fruition. I whipped up these little beauties with such fervour I’m surprised I can remember what I put in them!

These tarts are sweet with an intensely dark bite that makes them almost savoury, thanks to the 99% cacao chocolate used in the chocolate mouse. A mixture of fructose-free rice syrup is what lends the mouse its ganache-like sheen. The blueberries add a sharp, smooth & cool bite that binds all of the flavours together.

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You can experiment with these beauties – I contemplated adding coconut flakes on top. I bet kiwi slices would be delicious too. It’s a completely raw recipe, so the quantities don’t have to be exact. I think I’m going to be making a larger version in the near future. Amazingly, I only ate ONE of these tarts before offering the rest to my housemates who gobbled them up.

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Raw Chocolate Tarts

  • Servings: 6 mini tarts
  • Difficulty: Easy
  • Print

For the base
2 handfuls almonds
4 dates (medjool or halawi works best)
1 tbsp cinnamon
1 handful cashew nuts

For the chocolate filling
1/2 a ripe avocado
1 date
3-4 tbsp rice syrup
3 tbsp raw cacao powder (I used Choc Chic)
1 tsp sea salt flakes
2 squares 90%+ cacao chocolate  (I used Lindt’s)
1 tsp coconut oil
18 blueberries to decorate


To make the base, add all of the ingredients and blend in a food processor until a dough like consistency is formed. Place the almond dough into moulds of your choice – I used a shallow bun baking tray. Ensure the tray is lined with with either coconut oil or strips of baking paper before adding the mixture. Once the moulds have been filled – place in the freezer for 15-20 minutes. To make the chocolate filling, place all ingredients into a food processor and blitz until smooth, but so that there are still a few pieces of cacao chocolate pieces intact (keep an eye on it!). If it’s not sweet enough, add another date – the rice syrup is fructose-free so you can be liberal with it, depending on how sweet of tart you want. To assemble the tarts, place a heaped tablespoon onto the almond base, and then top with three blueberries. Once all the tarts are made, pop them back into the freezer for 5 minutes to set. Or, eat them all and revel in the chocolatey, delicious, completely natural goodness.

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