These are the perfect healthy yet indulgent treats. The small individual tarts pack so much flavour into a small little parcel. Whip them up on a weekend and store in an airtight container or even freeze them and always have a cheeky chocolate treat on hand for whenever you feel like it.
For the base:
In a food processor blend the cashews and almonds together for about 2-5 minutes or until they form a fine crumb. Add the cacao powder and blitz a few times to make sure everything is evenly mixed together. Add the rice malt syrup and blend until the mixture starts to come together.
Press a large tablespoon into the base of 6-8 muffin moulds to create a base. Place the muffin tray in the fridge to rest while you make the filling.
For the caramel filling:
Place all the ingredients into a food processor and blend until a smooth silky paste forms. Spoon the caramel mixture into the tart cases. Place in the freezer to set firmly. Once set it's time for the topping.
Spoon about 1/2 tbsp of COCO2 onto the top of each tart and place into the fridge to chill.
You can store the tarts in the fridge for up to a week or alternatively freeze the tarts and simply bring out 10 minutes for them to defrost slightly before eating.
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