VEGAN VALENTINE’S TARTS
VEGAN VALENTINE’S TARTS

Vegan Valentine's Tarts

  

February 12, 2019

Directions

Line 6 mini muffins tins.

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

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

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

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

Ingredients

PREP TIME: minutes 20 mins

SERVES: 6

For the crust:

150g roasted cashews

50g shredded unsweetened coconut

150g soft dates, pitted

1 vanilla bean 

25g cacao nibs

For the filling:

200g Violife just like Cream Cheese Original

200g salted roasted cashews

220ml canned coconut milk 

75ml coconut oil

40g cocoa powder

8 whole dates pits removed

2 tbsp vanilla extract

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