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Healthy Mini Chocolate Tarts

Recipe by: Thatcher

Preparation Time: 20 minutes

Soaking Time: 3 hours

Cook Time: 12 minutes

Serves/Yield: 12

Ingredients:

  • 2 cups (500 mL) gluten free all purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/3 cup (75 mL) vegan butter substitute (such as Earth Balance)
  • 1/2 cup (125 mL) water
Filling:
  • 2 cups (500 mL) raw cashews, soaked for 3 hours
  • 1/2 cup (125 mL) cocoa powder
  • 1/2 cup (125 mL) pure maple syrup
  • 1/2 cup (125 mL) coconut milk
  • 2 tsp (10 mL) vanilla
  • 1 1/2 cups (375 mL) fresh berries

Steps:

  1. In a bowl, stir together flour and salt. Add butter substitute and rub through flour with your fingers until it is in small pieces. Add water and stir with a fork to bring together a ragged dough. Knead a few times to bring together into a dough.
  2. Divide dough into 12 pieces and flatten into 12 greased muffin tins to come halfway up the sides of tins. Bake in 350 F (180 C) oven for 12 to 14 minutes or until light golden. Let cool.
  3. Filling: Drain cashews well and place in a high power blender (such as a Vitamix) with cocoa powder, maple syrup, coconut milk and vanilla. Blend until super smooth.
  4. Spoon filling into baked tart shells and top with berries. Refrigerate for 2 hours before serving.
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