So I posted this beauty on Instagram (you can find me on there – natkringoudis) and you were all screaming for the recipe! Meet my Raw Chocolate Tart!
3 cups of almond meal
1/2 cup of melted coconut butter
1 tbs rice syrup (or honey)
Combine ingredients. Press into cupcake tin moulds. If you’re not opposed to cooked, you could bake these until golden in a moderate oven. Alternatively, pop them in the freezer to allow to set hard – this will make it easy to remove them in once piece.
1/2 cup cacao butter
1/2 cup cacao
Blend the ingredients (you may like to soften the cacao butter) until a very smooth consistence. You may like to sweeten the filling slightly depending on your preference.
Spoon filling into bases, chill in fridge. Garnish with mint or berries and serve.