Ingredients
Base
- 1 cup raw walnuts
- 1 cup raw almonds
- 1/2 cup coconut flour
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 3 Tbsp Healtheries 99% Sugar Free Dark Chocolate Baking Bits, roughly chopped
- 3 Tbsp coconut oil, melted
Filling
- 1 cup raw cashew nuts, soaked in water overnight
- 1 tsp vanilla extract
- 2 tsp maple syrup
- Pinch of salt
- Zest of 1/2 lemon
- 1/2 cup water
Topping
- 4 large frozen boysenberries per person
- 100g Healtheries 99% Sugar Free Dark Chocolate Baking Bits, melted for drizzling
Method
- Preheat the oven to 175°C and grease 8 mini tart tins (about 7cm in diameter) with coconut oil.
- To make the base, place the walnuts and almonds into a food processor and process until they are broken into chunks. Add the remaining base ingredients and process until the mixture is crumbly but will hold together when squeezed between your fingers.
- Press the base mixture into each tart tin, ensuring the base is an even thickness and the mixture has been pressed into and up the sides of the tin.
- Bake in the oven for 10- 15 minutes or until golden and crispy. Set aside to cool.
- To make the dairy-free cashew cream filling, drain the cashew nuts and place into a high powered blender with the remaining filling ingredients. Process on high until smooth and creamy. Place in the fridge until you are ready to use.
- Once cool, remove the tart cases from the tins and spoon in equal amounts of the cashew cream. Pour a tablespoon of the melted chocolate over each tart filling and use a skewer or the end of a spoon to swirl the chocolate and filling together. Save some of the melted chocolate for the very end.
- Carefully place four boysenberries into the centre of each tart, and using a fork, drizzle the remaining melted chocolate over the top of the boysenberries.