Mini Vegan Coconut Tarts with Chocolate Mocha Fudge Recipe
People interpret “healthy” differently, but these tarts are nourishing.no sugar, butter, or gluten. WHOA, they deserve it. I swear they're wonderful. Mom, a chocoholic, butter and carb lover, liked these.
Ingredient
COCONUT CRUST– 3/4 cup roasted cashews– 1/2 cup shredded unsweetened coconut– 1 cup soft medjool dates pitted– 1 vanilla bean seeds removed– 1/4 cup cacao nib– 1 teaspoon instant coffee optionalFILLING– 1 cup salted roasted cashew– 1 cup canned coconut milk lite or regular will work– 1/2 cup coconut oil– 1/2 cup unsweetened cocoa powder or cacao powder– 8 whole medjool dates pits removed– 2 tablespoons vanilla extract– 3 teaspoons instant coffee powder
Direction
1
Line 12 mini or 6 regular muffin pans with wax paper. Pulse all crust ingredients in a food processor until finely chopped and blended.
2
Make a ball of dough with your hands—it should stick. Press 1 spoonful (or 2 tablespoons for a regular-sized muffin pan) of dough into each muffin tray and up the edges with your finger.
3
Repeat with remaining dough. Freeze the pan for 15 minutes.Meanwhile, combine the filling ingredients in the same food processor (no need to clean it!) until smooth, thick, and creamy, about 10 minutes.
4
While mixing, scrape bowl sides 2-3 times. Remove tart shells from freezer and fill with chocolate fudge. Sprinkle cocoa nibs on tarts if preferred.
5
Freeze 20 minutes or refrigerate until serving. The tarts should pop out when you lift the wax paper. Refrigerate in a sealed container.