Raw Vegan Chocolate Cherry Tarts
To celebrate the festive season, Deliciously Legal created these flavoursome Raw Vegan Chocolate Cherry Tarts with our seasonal cherries from Yarrick, Victoria.
*cherries are high in FODMAPs so you can easily replace them with fresh raspberries or strawberries.
Enjoy!
Ingredients
BASE
250 g pecans or brazil nuts
80 g coconut chips
60 g almond meal
3 tbsp cocoa powder
1/2 tso vanilla powder
1 pinch pink Himalayan salt
125 ml rice malt or maple syrup
CREAM
500 g coconut yoghurt
4 tbsp rice malt syrup
CHOCOLATE
80 g raw vegan milk chocolate or raw vegan dark chocolate
TOPPING
1-1.5 kg fresh cherries pitted
coconut chips
Method
- To make the base, place all dry ingredients into a food processor. Process until mixture resembles fine breadcrumbs. Add the remaining ingredients and process until just combined. Gently press mixture into 6 x 10cm mini tart shells. Place in the freezer for 10 minutes.
- To make the cream, place all ingredients into a small mixing bowl. Stir until combined. Remove tarts from freezer. Pour the cream mixture evenly over tart bases. Place back in the freezer for a further 30 minutes.
- To make the chocolate swirls. Gently melt the chocolate. Remove tarts from freezer. Drizzle chocolate over each tart and place back in the freezer for a further 5 minutes.
- When ready to serve remove tarts from freezer 10-15 minutes prior to eating. Top with cherries and sprinkle with coconut chips.
- Enjoy!