Vegan No-Bake Dark Chocolate & Orange Tarts with Brownie Crust
Decadent and rich no bake vegan dark chocolate and orange tarts with a raw ultra chocolatey brownie crust.
Equipment
- food processor
- Standard Muffin Pan and Muffin Liners
Ingredients
For the raw brownie crust:
- 1/2 cup pitted dates about 12 deglet noor dates, NOT soaked
- 1.5 cups raw walnuts
- 1/2 cup cocoa powder or cocao
- 1/2 cup almond flour
- 1.5 tsp vanilla extract
- 3.5 tbsp pure maple syrup
- 1/4 tsp mineral salt plus an extra couple pinches to taste
For the tart filling:
- 1/2 cup vegan dark chocolate chips
- 1/2 cup canned coconut cream not the runny milk, use the thick cream
- 1/2 tbsp orange zest or to taste plus additional zest for topping
Instructions
- Add all of the raw brownie ingredients to a food processor and pulse until nuts are small and fine and everything is well mixed. I pulse for about 1 minute or 2.
- Scoop out about 4 tbsp of mixture. Squeeze it together so it sticks and form into a ball.
- Flatten the ball and make sure everything is even. You want the bottom to be about 1/4- 1/2 an inch thick.
- Gently place flattened mixture into cupcake liners in a cupcake pan and press down to ensure an even fit. Press down in the middle and on the sides.
- Once your crust is in the liners, start on your tart filling. You should have 6 or 7 tarts.
- Add your coconut cream to a pan over high heat. Place your chocolate chips in a separate bowl and set aside.
- Watch the coconut cream very closely. When it starts bubbling, immediately remove it and pour it over the chocolate chips in the bowl. Whisk very well until a smooth cream forms.
- Add your orange zest and adjust to taste.
- Spoon the tart mixture into the crust cavities, leaving a little room at the top.
- Refrigerate immediately. These will be ready to eat in about 1 hour. Leftover can be left in the fridge covered. Enjoy!
Notes
Makes 6 tarts in a standard muffin pan