Chocolate lovers, give me a wave!!!
If you are a hardcore chocolate lover this recipe is for you. It's rich, creamy and just a hint of mint. You can even leave out the mint if that's not your jam and these would still be ace. These are decadent enough to serve at a dinner party and no-one will even suspect they are healthy.
This recipe makes 6 mini tarts. If you don't have mini tart tins you could use silicone cupcake moulds. I don't know about you but we're drooling already! The best part about this recipe... we're talking about gluten free, dairy free, grain free and nutrient-dense chocolate, people!
Things you Need
- 1 cup Primal Choc Granola
- 6 medjool dates, pitted
- 4 drops peppermint oil
- 4 tbs cacao
- 1 cup mashed avocado
- 1/2 cup full fat coconut cream
- 2-4 tbs honey (depending on your sweetness preference)
Method
For the Base
Add the dates to a food processor and blend until they form a paste.
Add the granola and pulse to combine.
Divide the mixture evenly into your tart moulds. Press down firmly into the base and sides then set aside.
For the Filling
Add all remaining ingredients to the food processor and blend until smooth.
Adjust the sweetness to your preference.
Pour the filling into the moulds and pop into the fridge to set for at least 4 hours.
These store in the fridge for up to a week or in the freezer for up to 3 months.
Can't get enough mint choc? Our Choc Mint Christmas Bliss Balls aren't just for the holidays... these babies can be enjoyed all year around. Click here for the recipe!