)
Superfood Chocolate Tarts Recipe
Impress your guests or treat yourself with this beautiful‚ gluten-free dessert.
INGREDIENTSShortbread Crust: 1 cup walnuts 1 cup coconut shreds ½ cup dates 1 Tbsp. coconut or maple syrup ½ tsp. sea salt ⅓ cup Navitas Organics Cacao Powder ⅓ cup maple syrup ⅓ cup coconut oil, melted ⅓ cup dark chocolate chips, melted 2 Tbsp. Navitas Organics Goji Berries 2 Tbsp. Navitas Organics Goldenberries Sea salt, to taste
|
DIRECTIONSCrust: Pulse together all ingredients until a uniform dough is formed. Press into a lined cupcake tin, pressing dough about ⅔ of the way up. Filling: Combine all ingredients together until smooth. Pour into mini tarts. Refrigerate for 2 hours or more. Garnish with desired toppings. Makes 8 servings
Submitted by: Katie Gluck | Katie's Healing Kitchen |
Impress your guests or treat yourself with this beautiful‚ gluten-free dessert.
Ingredients
- 1 cup walnuts
- 1 cup coconut shreds
- ½ cup dates
- 1 Tbsp. coconut or maple syrup
- ½ tsp. sea salt
-
⅓ cup Navitas Organics Cacao Powder
- ⅓ cup maple syrup
- ⅓ cup coconut oil, melted
- ⅓ cup dark chocolate chips, melted
-
2 Tbsp. Navitas Organics Goji Berries
-
2 Tbsp. Navitas Organics Goldenberries
- Sea salt, to taste
Coconut whipped cream, raw chocolate sauce, cacao nibs, edible flowers
Shortbread Crust:
Filling:
Optional Garnish:
Directions
Crust:
Pulse together all ingredients until a uniform dough is formed. Press into a lined cupcake tin, pressing dough about ⅔ of the way up.
Filling:
Combine cacao powder, maple syrup, coconut oil and melted chocolate chips and whisk until smooth. Fold in dried berries and pour into mini tarts. Sprinkle with salt if desired.
- Refrigerate for 2 hours or more. Garnish with desired toppings.