LOVE BITES
This better-for-you chocolate chia tart is sure to impress with its creamy chocolate filling and crunchy muesli base
BEST VALENTINE’S TREATS TASTE
CHOCOLATE CHIA TART WITH BERRIES INGREDIENTS
● 50g (1/3 cup) Ocean Spray Reduced Sugar Craisins
● 150g (1 1/2 cups) Freedom Foods Pink Lady & Macadamia Barley+ Muesli
● 2 tbsp chia seeds
● 80g coconut oil, melted
● 200g 85% dark chocolate, chopped
● 400ml coconut yoghurt
● 2 tbsp maple or coconut syrup, to serve
● Fresh blackberries, blueberries or mulberries, to decorate
● Edible flowers, to decorate
1.
Place the craisins in a heatproof bowl. Pour over enough boiling water to cover. Soak for 30 minutes. Drain.
2.
Preheat oven to 180C/160C fan forced. Grease a 2.5cmdeep, round 22cm fluted, loosebottomed tart tin. Process muesli in a food processor until fine crumbs form. Add craisins and process until finely chopped. Add chia and process to combine. Add coconut oil and process to combine. Press muesli mixture firmly into the base and side of prepared tin. Place in the fridge for 30 minutes to chill.
3.
Place tart tin on a baking tray. Bake for 15-20 minutes or until just golden and crisp. Transfer to a wire rack. Cool completely in tin.
4.
Combine chocolate, yoghurt and syrup in a saucepan. Stir over low heat until chocolate melts and mixture is smooth. (If mixture splits, stir through an extra spoonful of cold yoghurt.) Spoon into tart case. Smooth the surface. Place in the fridge overnight to set.
5.
Place the blueberries, blackberries and mulberries on a tray and freeze, uncovered, for 1-2 hours or until frosty.
6.
Decorate the tart with frozen berries and flowers, if using.