Raw Chocolate Almond Tarts

I really enjoy incorporating nutritious ingredients into my desserts. I have such a sweet tooth, so I'm always looking for guilt free dessert options that don’t sacrifice flavour for nutrition. Here I have used whole food ingredients to create delicious treat suitable for a dessert, snack, or even a breakfast. These tarts are super simple to make and require very little active time in the kitchen.

Raw Chocolate Almond Tarts
Serves 6

Tart Shell:
1 1/2 cups rolled oats
6 large Medjool dates (or 8 small)
5-6 Tbsp water
1/4 tsp. Cinnamon
pinch sea salt

Filling:
1/2 cup raw almond butter
1 1/2 Tbsp honey (use agave or maple syrup to make vegan)

Chocolate Topping:
3 Tbsp coconut oil
2 Tbsp raw cacao powder
1 tsp honey (agave or maple syrup works too)

Garnish:
flaked sea salt (I used this local brand)

Directions:
Combine the dates, oats, cinnamon, and water in a food processor and pule until all the ingredients are evenly incorporated. The dough will be a little tacky; dampening your hands before working with the dough helps to avoid it all sticking to your fingers. Divide the dough into six equal portions and press into muffin cups that have been lined with cling film.

In a small mixing bowl stir almond butter with honey until fully combined. Spoon batter into prepared tart shells. Ensure that the almond butter does not fill the tart shell completely, this filling made the right amount for my tart shells, but depending on the size of your pan you may have extra. Remember to save room for the chocolate topping so that the tarts do not over flow.

Melt the coconut oil in a bain marie (or in a mixing bowl over simmering water) until there are no lumps. Remove pan from heat and sift in the raw cacao. Stir in the honey and continue stirring until the filling is smooth and glossy. Pour the chocolate mixture over the surface of the almond butter filling and sprinkle with sea salt. Let the tarts cool in the refrigerator for 15 minutes to allow the topping to set.

These tarts are ready to eat once the chocolate topping has set.  Enjoy!

Note: When I first pulled the tarts out from the fridge the surface of the filling had a chalky appearance. I believe this is due to the filling slightly separating as it cooled. Don’t be alarmed, however, this is only a cosmetic issue.