I got the idea of this from Hail Merry. I LOVED the product so much, I googled the ingredients. The closest I could find was from a a blog called Deliciously Organic. The product was good but it was really heavy on the filling with too much syrup. This created thick, almost stringy consistency that never hardened. The crust is the same as hers except I would recommend melted the oil first. The filling I worked on a lot. (poor taste testers) I am happy with the result.
It takes about 5 minutes to whip this up. I LOVE the Rice Whip or the homemade Coconut Whip Cream. It’s cut the richness of the dark chocolate. The tart shell molds, flavor combinations and garnishes are endless. Keep in freezer or fridge. It’s a GREAT base!!!
For the crust:
1 1/2 c almond meal
6 Tbl cocoa powder
3 Tbl Maple Syrup
3 Tbl melted coconut oil
1/2 tsp salt
For the filling:
3/4 c cocoa powder
1/2 c maple syrup
4 Tbl melted coconut oil
1/2 tsp salt
***Add a couple drops of your favorite extract mint, vanilla, almond, hazelnut, anise) or play around with adding ginger, cayenne, cinnamon.***
Mix all of the ingredients for the crust into a food processor. Use your hands to to create a crust. This can be done in tart pans or mini cupcake pan. I liked the mini cupcakes. It’s rich and saves you from eating too much. It made 16.
Mix all of the filling ingredients then pour into the crust. Chill for 2 hours.
Fresh berries or toasted nuts can dress these babies up. They are perfect plain also.
Easy like Sunday morning 😉