Raw + Vegan Chocolate Tarts with Coyo Filling

This recipe is rich, decadent, sweet and tart all wrapped into one. The base is a sweet chocolate almond mixture, filled with coconut yogurt and topped with fruits. Completely raw + no-bake.

Course Dessert

Cuisine North American, raw, vegan, vegetarian

Prep Time 20

Cook Time 40

Total Time 2

Servings people

Calories 394kcal

Author Hannah Sunderani

Ingredients

2 cups almond flour
1/2 cup cocoa powder
1/2 tsp sea salt finely ground
1/2 tsp cinnamon
1/4 cup + 1 tbsp coconut oil
3 tbsp maple syrup
1 1/3 cups coconut yogurt
fruits of choice for topping (I used figs and white currants)
fresh mint to sprinkle

US Customary - Metric

Instructions

In a mixing bowl add ground almonds, cocoa powder, salt and cinnamon. Stir to combine. Melt coconut oil in saucepan on medium heat. Pour coconut oil and maple syrup over dry mixture and stir to combine, until dough like in consistency.
Create tart shells by pressing dough into the bottom of tart pans and up the sides to be ~1/2 cm thick. (I used six, 4-inch tart pans with removable bottoms). Place in fridge to chill (approx. 40 minutes).
Pop tart shells out of tart pans and fill with coconut yogurt. Top tarts with fruits of choice, and fresh mint to sprinkle.

Notes

Nutrition information is a rough estimate.

Nutrition