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!

Share on Facebook
Share on Twitter
Please reload

This site was designed with the
.com
website builder. Create your website today.
Start Now