Mini mocha caramel hearts, hand crafted for the one you love on Valentine’s Day…or just a beautiful decadent optional extra for your own good self!
I’m not a massive one for Valentine’s Day. That is the nature of being single I guess. I definitely wouldn’t say no to someone sweeping me off my feet or spoiling me if I was in a relationship! Equally I know I would like to make an extra special effort if I had someone special in my life and they do say the way to a man’s heart is through his stomach. These are truly amazing, fudgy rich and indulgent yet made with whole food ingredients. Dates, cacao powder, coconut, brazil nuts, the combination is insanely good.
I made these a good while back and with many distractions I ended up almost forgetting about them. I wanted to share a new recipe for something nice that would inspire you this time of year and these seemed like just the ticket. I do however have an alternative red velvet raw cheesecake up my sleeve! Hopefully I’ll manage to get it up on the blog soon. I feel I’ve been a bit distracted lately, just by all things YouTube. Trying to create content, edit content and get it up on the new channel! My first recipe did include a recipe and the second was my store cupboard staples. The plan is to have the next on up before the week is out which will include a leg workout and some footage of one of my posing classes. As I sit hear typing away after a long ass day in Waterford (for anyone outside of Ireland it’s about a 2 hour drive from Dublin)…all I can think about is what recipes I want to attempt to record!
The things I get asked most are simple desserts/evening treats, bread replacers and also how I make my oatmeal! I might try and cover a few in one video perhaps!
I digress…as you do when you’re feeling a tad sleepy! These tarts are the bomb. You can either bake the crust or for a handier option just leave them raw. The other option is to roast the brazils and toast the coconut before blending for tart that falls somewhere in the middle. My preference is for the baked base just for texture and depth of flavours choice. A little time consuming but so totally worth it!
I think homemade gifts are sometimes the best, and the most appreciated. And could say no to one of these!
Mini Mocha Caramel Tarts
Prep Time: 30 minutes
Cook Time: 15 minutes
Keywords: bake raw blender dessert snack gluten-free grain free paleo vegan dates coconut milk coconut oil
Ingredients (12 mini tarts)
Coconut Brazil Nut Crust
- 1 cup (100g) raw brazil nuts
- 1/2 cup (40g) unsweetened desiccated coconut
- 1/4 cup (30g) raw cacao nibs
- 1/4 cup (30g) coconut flour
- 1/4 cup (55g) coconut oil, melted
- 1/4 cup (60g) pitted Medjool dates
- 1/2 tsp instant powdered coffee
- 1 tsp vanilla extract or vanilla powder (not extract)
For the Filling
- 1/2 cup (120g) smooth Cashew Butter
- 250ml (1 cup) full fat coconut milk
- 2 tbsp (20g) raw cacao powder
- 1/2 cup (110g) coconut oil, melted
- 2/3 cup (160g) pitted Medjool dates
- 1 tbsp vanilla extract
- 2 tsp instant powdered coffee
- Cacao Nibs to serve!
Blend together all base ingredients except for the coconut oil in a food processor.
Once you have a coarse crumb add he coconut oil.
Preheat the oven to 180C (350F). Line a 12 cup muffin tray with baking paper; I use a loose bottom tray, line the base of each one with a circle of parchment paper and grease them with cooking spray or melted coconut oil. I use a tray like this one.
Place 2 tbsp of the mixture into each section of the tray. Press down with finger tips and spread up the sides as evenly as possible but it doesn’t have to be perfect. You can refridgerate them at this point and leave the base raw or place into the preheated oven and bake for 12 minutes. Remove and press down the cooked bases gently if they have risen a little. Allow to cool completely before filling (approx. 20 minutes). If chilling and not baking, leave them in the fridge for 20 minutes before filling.
Blended together all filling ingredients in a food processor or high speed blender until silky smooth. Pour or spoon the mixture into each prepared shell (still in the tray!).
Sprinkle with cacao nibs if desired and place into the fridge to firm up for at least four hours or overnight.
This is were the loose bottom tray comes in handy… gently push each tart up one at a time from the bottom to remove from the tray. It might be a little trickier in a standard tray. Store in a seal tight container in the fridge for up to 1 week or freeze for up to one month.
Remove from the fridge 10 -15 minutes before serving depending on the climate!