I am a huge fan of making raw desserts that utilize dates, especially in the warmer months. Now that I live in the south, I’ll take every change I can get to avoid using the oven in this humidity! Here I have embraced the classic chocolate coconut combination, which is always a winner in my book. Coconut oil is a fantastic ingredient to use in raw desserts not only because it adds flavor and mouthfeel but because it hardens at lower temperatures so you can use it to make homemade chocolate or a hardened chocolate shell on ice cream. In this recipe it adds a hardened chocolatey component that really makes these tarts when paired with the almond and date base.
Nutrition:
Cacao: Cacao is the unprocessed form of cocoa. Known for its antioxidant rich properties, it is a potent scavenger of damaging free radicals. One of those antioxidants is resveratrol, which is linked to longevity. Cacao has been shown to help reduce blood pressure through theobromine, which causes blood vessels to relax and widen.
Almonds: Almonds are a pocketful of heart-healthy mono and polyunsaturated fats that help lower bad cholesterol in the bloodstream. They are also an excellent source of fiber and protein. Vitamin E is a standout in these pocket-sized confections which is a fat-soluble vitamin and antioxidant that protects our cell membranes from free radical damage. Vitamin E is also needed for the structural and functional maintenance of skeletal, cardiac and smooth muscle.
RAW CHOCOLATE COCONUT TARTLETS
//Ingredients//
8-10 dates
1 cup almond flour
3 tbsp coconut oil
3 tbsp coconut milk
3 tbsp maple syrup
6 tbsp cacao
1 tbsp unsweetened coconut flakes to top
6-10 muffin liners
//Directions// Line your muffin tin with 6-10 liners. In a food processor, combine your dates and almond flour until it forms a sticky mixture. Press equal amounts of your almond flour, date mixture into your muffin liners pushing down on the center and creating a rim around the edges. Place into the freezer for half an hour to harden. Over the stovetop, heat your coconut oil, coconut milk and maple syrup on low heat until melted and combined. Remove from the heat and whisk in the cacao powder until smooth. Remove you muffin pan and pour your filling evenly into each tartlet crust. Sprinkle with coconut flakes (optional). Freeze for another half hour. Remove from the fridge, remove liners and serve.
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