Desserts and snacks for when you want a treat

Chocolate tarts

by Violife, violifefoods.com

SERVES 6

prep 20 mins

For the crust

• 150g (5¼oz) roasted cashews

• 50g (1¾oz) shredded unsweetened coconut

• 150g (5¼oz) soft dates, pitted

• 1 vanilla pod

• 25g (¾oz) cacao nibs

For the filling

• 200g (7oz) Violife creamy original spread

• 200g (7oz) salted, roasted cashews

• 220ml (7½floz) canned coconut milk

• 75ml (2½floz) coconut oil

• 40g (1½oz) cocoa powder

• 8 whole dates, pits removed

• 2 tbsp vanilla extract

1 Line a six-cup mini muffin tin.

2 In a food processor, add all of the ingredients for the crust and pulse until combined.

3 Press 1 tbsp of the dough into each muffin tin, using your finger to press the dough up the sides. Repeat with the remaining dough. Place the muffin tin in the freezer for 15 minutes.

4 Add the ingredients for the filling into the same food processor and blend until smooth, thick and very creamy (about 10 minutes).

5 Remove the muffin shells from the freezer and fill with the chocolate fudge.

PER SERVING

cals 776 | protein 14.3g | carbs 54.9g

fat 60g saturate 29.5g salt 1.4g sugar 27.3g

Plum & thyme galette from Modern Flexitarian

QUICK CHEAT

Save time by using Jus Rol Shortcrust Pasty Sheets instead