These actually came about and was created last night when I had a bit of my raw vegan chocolate left and had to decide what to do with it.<\/p>\n

Let me introduce to you; The Chocolate-Peanut-Butter-Raspberry-Coconut-Almond Tarts – flavour explosion and match made in heaven! It’s kind of like chocolate and sorbet – all in one little tart!<\/p>\n

They’re super easy to make and as always sugar free, dairy free, gluten free and completely vegan – they do take a few hours to set in the freezer though – just a note if you’re hoping to serve them as a dessert for your dinner tonight!<\/p>\n

Ingredients:<\/strong><\/p>\n

Chocolate layer:<\/strong><\/p>\n

\n
• 1\/4 cup coconut oil<\/li>\n
• 3-4 tbsp raw cacao<\/li>\n
• 1 & 1\/2 tbsp rice malt syrup<\/li>\n
• 1 tbsp raw maple syrup<\/li>\n
• seeds of 1 vanilla bean<\/li>\n
• 1\/4 or less of sea salt<\/li>\n
• 4 dates (pitted & soaked for at least 1 hour)<\/li>\n
• 6 tbsp filtered water.<\/li>\n
• 1\/4 cup chopped almonds<\/li>\n<\/ul>\n

  Peanut Butter Layer:<\/strong><\/p>\n

  \n
  • 1 cup roasted unsalted peanuts<\/li>\n
  • 1\/2 tsp pink rock salt<\/li>\n
  • 1 tsp rice malt syrup<\/li>\n
  • 1-2 tbsp peanut oil<\/li>\n<\/ul>\n

    Raspberry Layer:<\/strong><\/p>\n

    \n
    • 1\/2 cup frozen raspberries<\/li>\n
    • 2 tbsp shredded or desiccated coconut<\/li>\n
    • 1\/2 tbsp rice malt syrup<\/li>\n
    • 1\/4 cup almond milk<\/li>\n
    • 5 tbsp coconut cream<\/li>\n
    • chopped almonds<\/li>\n<\/ul>\n

      Instructions:<\/strong><\/p>\n

      <\/strong>1. To make the chocolate layer;\u00a0Combine coconut oil, rice malt syrup, raw cacao, raw maple syrup, vanilla bean seeds, sea salt, soaked dates and a little bit of water in the food processor and pulse until a smooth consistency is reached. Grab a muffin form and fill up the cups so they’re about 1-2 cm high (depending on how much chocolate you have & how many tarts you’d like). Sprinkle with chopped almonds and place in freezer.<\/p>\n

      2. To make the peanut butter layer;\u00a0Place the peanuts, salt and rice malt syrup into a food processor. Process for 1 minute. Scrape down the sides of the bowl. Continue to process while slowly drizzling in the oil and process until the mixture is smooth. Take your slightly frozen chocolate tarts and place a ball of peanut butter in the centre of the tarts. Place back in freezer.<\/p>\n

      3. To make your raspberry layer; Combine frozen raspberries, rice malt syrup, almond milk, coconut cream and shredded coconut in a food processor. Pulse until a smooth consistency is reached. Grab your tarts from the freezer and fill up so the layer is about 1-2 cm high. Sprinkle with chopped almonds. Pop them back into the freezer.<\/p>\n

      4. Let the tarts sit to stiffen for at least 3-4 hours. Then serve as you please :)<\/p>\n

      <\/a><\/p>\n

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