Chocolate and acai berry tarts

Chocolate and acai berry tarts

 

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Chocolate and acai berry tarts


Ingredients

Crust

  • 120 g roasted almonds
  • 100 g roasted cashews
  • 100 g dates previously soaked for minimum 1 hour

Chocolate and acai berry filling

  • 70 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 70 g silken tofu
  • 70 g dark chocolate
  • 1 tablespoon coconut oil
  • 3 tablespoons date syrup
  • 1 heaped teaspoon acai berry powder

Avocado frosting

  • 1 medium avocado
  • 2 tablespoons cacao powder
  • 5-6 tablespoons agave

Instructions

Crust

  1. Place almonds and cashews in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor and process until mixture sticks together. Adjust sweetness by adding date syrup if necessary.

  2. Spread the mixture into 5-6 silicone tart molds (7 or 8 cm diameter) and press down firmly to form the base. Place tarts in the freezer for about half an hour to allow them to set.

Chocolate and acai berry filling

  1. Melt coconut oil and chocolate over low heat in a medium pot. Let it cool down.

  2. Put coconut cream, silken tofu, melted chocolate, date syrup and acai berry powder to the blender and blend until smooth and creamy. 

  3. When the tarts have set, carefully remove them from the pan and fill them with the chocolate filling.

Avocado frosting

  1. Place all the ingredients for the frosting in a high-speed blender. Blend on high speed until the mixture becomes creamy and smooth.

  2. Transfer the frosting to a piping bag and pipe t over your tarts. It is best if you make avocado frosting just before serving. 


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