Made with the creamy salted caramel chocolate, these raw vegan tarts will have your friends swooning this Summer.
ingredients
Base
- 2 cups raw macadamia nuts
- 2 cups Shredded Coconut see product
- 1 cup Activated Buckinis see product
- ½ cup Coconut Oil see product
- 2 tps Mesquite Powder see product
- pinch of salt
- fresh thyme
Chocolate Filling
- 1 cup raw macadamia nuts
- 1 cup coconut cream
- 1 cup Cacao Powder see product
- ½ cup Coconut Oil see product
- ¼ cup Coconut Nectar
Garnish
- Salted Caramel Chocolate see product
- Caramelised Buckinis Clusters see product
- fresh thyme
method
- Step 1First begin on the base. Blend the nuts, coconut and Buckinis in your food processor. Add the rest of the ingredients and process until well combined, and the mixture is sticking together. Press mixture into the moulds of a cupcake tin and set aside.
- Step 2Next create the chocolate filling. Blend all in the ingredients together in a high speed blender until smooth. Then evenly distribute the mixture between the tart shells, smooth out with the back of a teaspoon and place them in the fridge to set.
- Step 3With a knife thinly slice/grate the Salted Caramel Chocolate. Garnish the tarts with the chocolate, Caramelised Buckinis + thyme.
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