Tarts are like mini pies, perfectly portioned and individually sized, that make the perfect treat at get-togethers, parties, and picnics.
These Choc mint tarts are guilt, dairy, refined sugar and gluten free not to mention 100% healthy and full of flavour, I absolutely love this recipe, so refreshing and mintylicious!
You will need: 6 mini round flan tins
1 heaped cup raw walnuts
1 cup plump medjool dates
1 heaped tbs cacao powder
Method: Blend Base ingredients in a food processor until they stick together. Press & mould evenly into mini round flan tins working your way up the sides to form a cup.
Mint tart Ingredients
1 1/2 cup raw cashews (pre soak for 5- 8 hrs)
1 tsp peppermint oil
1 tsp spirulina powder
1 heaped Tbs coconut oil
1/2 cup pure maple syrup
1 - Place all Mint Tart ingredients in a food processor and blend for a few minutes until you get a very smooth consistency. (Stop to scrape down sides every now and then).
2 - Scoop enough mixture to fill chocolate cups. Once all cups have been filled, place on a flat tray and freeze overnight.
Melt approx 70g raw vegan chocolate and drizzle over the top of each tart.