Creamy chocolate tarts

Creamy Chocolate Tarts

This recipe if full of goodness! It contains no refined sugars, is dairy free, gluten and grain free and tastes absolutely amazing.

Recipe adapted from Living Healthy with Chocolate.



– 2/3 cup pecan meal (you can process pecans yourself)

– 1 cup almond meal

-1 tbs raw honey

– 6 tbs coconut oil (melted)

Chocolate filling:

– 1 can of full fat coconut milk

– 2-4 tbs cocao powder

– 3 tbs raw honey

-1 tsp vanilla extract

Preheat oven 175 degrees.

Mix coconut milk and honey in a saucepan on a medium heat until simmering. Lower the heat as low as it goes and let it cook for about 2 hours, stirring every now and then.

In a bowl combine almond and pecan meal, coconut oil and honey.

Press dough into the sides of a greased muffin tray or silicon muffin tray.

Bake for 12 minutes or until crust starts to go brown and then allow to cool.

Once the milk is thick and does not run off the spoon easily, take it off the heat and add cocao and vanilla. Start with 2 tbs of cocao and add more depending on the richness you desire.

Allow to completely cool before filling the baked crust. Refrigerate to allow the filling to completely set. Or if your like me and cant wait to try one, top it with you favourite topping and enjoy!

Topping idea: fresh berries, sliced banana, coconut shreds or flakes, goji berries, cocao nibs, orange rind, crumbled nuts……


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