DOUBLE CHOCOLATE MINI TARTS
SERVES: 4 PREP: 10 MINS FREEZE: 2 HOURS FOR THE BaSE: 80g (3½oz) coconut flour 25g (1oz) ground almonds 3 tbsp of raw cacao powder 10 medjool dates 1 tbsp oil FOR THE cHOcOlaTE Filling: 1 can of full-fat coconut milk 70g (3oz) of good-quality dark chocolate 3 tbsp of agave nectar a splash of vanilla extract Edible flowers or berries to decorate, optional 1. Place the coconut flour, ground almonds and cacao powder in a food processor and blitz for 1 min until combined. Add the pitted dates, oil, and blitz again until a sticky dough starts to form. 2. Grease 4 mini tart cases with a little oil. Remove the mixture from the food processor and press it down evenly into the tins with your fingers. Place the tarts in the freezer while you make the filling. 3. For the filling, drain the liquid from the coconut milk and put the creamy solids into a pan over a low heat. Add the chopped dark chocolate and gently melt. Add the agave nectar and the vanilla essence. 4. Remove the tart cases from the freezer and pour in the filling. Return to the freezer for at least 2 hours. 5. Remove the tarts from the freezer half an hour before serving. To decorate drizzle with some melted dark chocolate and decorate with fresh berries. Per serving: cals 700, sugar 32g, fat 41g (sat fat 26g)