Raw Chocolate Bounty Tarts

January 30, 2017

I love chocolate and coconut not to mention that bounty bars are my mums favourite. She has recently gone on a grain and sugar free diet. I thought I would

 

spoil her with these tasty little treats. They are fudgey, coconutty and moorish. A really delicious healthy alternative to the store bought variety.

 

Ingredients:

Base

1 1/2 cups almond flour

6 tablespoons dark cocoa powder 

3 tablespoons maple syrup

3 tablespoons coconut oil

1/2 teaspoon sea salt

 

Coconut Filling

1 cups  desiccated coconut
30ml coconut oil, melted
3 tbsp with honey or maple syrup (depending on how sweet you like it – you can also use coconut nectar)
a pinch of sea salt
2 teaspoons of vanilla extract
1 teaspoon of water

 

Raw Chocolate

1/3 cup / 90 ml melted coconut oil
3 tbsp / 45ml melted cacao butter or nuttlex
1/2 cup / 60g raw cacao powder
1/3 cup raw honey or maple syrup
a pinch of salt to taste

 

Directions Base:

  1. Pour all of the crust ingredients into the bowl of a food processor. Process until all ingredients until blended.

    Note: Your mixture should press together like a classic cheesecake crust. If then not add a teaspoon of melted coconut oil until you achieve the desired consistancy.

     

  2. Take a mini muffin tin and cut small strips of greaseproof paper to line your tin. They don't have to cover the whole space but a little strip will help you pull them out later.
     

  3. Spoon a tablespoon of the base mixture into a mini muffin cup and press crust in the bottom and up sides. Repeat with remaining mixture.

    Note: I had a little left over so pressed it into a loaf tin and made a slice version as well.

    Filling

  4. Place all filling ingredients into a bowl and combine. Feel free to add more or less syrup to get the sweetness level you like.
     

  5. Divide filling among tarts allowing a little space for the chocolate topping.

    Topping:

  6. Place all filling ingredients into a bowl and combine well. Make sure you don't have any cocoa lumps. Feel free to add more or less syrup to get the sweetness level you like.
     

  7. Spoon a teaspoon full of the chocolate mixture into the tarts.
     

  8. Place the muffin pan in the refrigerator and chill for 2 hours before serving.
     

  9. Using the little greaseproof tabs pull your tarts out of the tin and serve cold. These can be kept in the fridge for about a week but in my home they didn't last that long!

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