Click here to printChocolate Mandarin Tarts
These are tarts that you need in your life. Loving Earth nailed the combination of mandarin and chocolate but I thought I’d take it to the next level. The flavours of the sweet refreshing mandarin and earthy, rich cacao are a match made in heaven. The Buckinis and Paleo Mix add a beautiful crunch and the silky smooth chocolate on top is irresistible. These are my go to for dinner parties as they have that wow factor to impress guests.
makes 6 small tarts or 1 large
ingredients
base
- 1 cup Berry Choc Paleo Mix
- 1 ½ cup Chocolate Buckinis Clusters
- 16 fresh Medjool dates
- pinch of Celtic salt
Mandarin Filling
- 1 cup of mandarin juice
- 300g of organic silken tofu (or use extra ½ cup of cashews instead of tofu)
- 1 cup of Cashews (soaked for 4 hours)
- 2 tbsp Coconut nectar or maple syrup
- 2 tbsp of Coconut Oil
- 15 pieces of Chocolate
- mandarin zest
- Good sprinkle of Cacao Nibs
method
- Step 1 :Pulse the Paleo Mix, Buckinis, dates and salt in a food processor until it is a sticky clump.
- Step 2 :Line the tart trays with baking paper and press the date mixture firmly into the bases – place in fridge to set.
- Step 3 :Juice the mandarins (I just used my hands). Pulse the juice, tofu, cashews, coconut nectar and coconut oil in a food processor until smooth.
- Step 4 :Remove the bases from the freezer and fill with the mandarin filling mixture and place back into the freezer for 30 minutes.
- Step 5 :Once set, melt the Mandarin Chocolate and drizzle over the tarts. Sprinkle over mandarin zest and cacao nibs, then place back into freezer for another 10 minutes.
- Step 6 :Serve with fresh mandarin slices and enjoy!
Article printed from Loving Earth: https://lovingearth.net/