We all love our Mom and Mother’s day is the perfect time to show her how much we actually care for her, and most importantly appreciate her. What better way to do this than to show her your love with these delicious (and beautiful) Raspberry and Chocolate Tartlets!
These never last long, so make a double batch if you want them to feed the whole family or make more and freeze some for later. A super-simple recipe with no baking involved.
This recipe can be found in my new book – Made With Love & Plants – recently published by Penguin Random House.
‘Made With Love & Plants’ is now available online on Amazon globally and in most bookstores in South Africa!
Stand a chance to WIN a copy for your mom this Mother’s Day. Enter on my Instagram page here!
3⁄4 cup almond meal
(use almond flour if you can’t find meal)
10 Medjool dates, pitted 2 Tbsp cacao powder
1 tsp coconut oil
1 cup cashew nuts, soaked overnight
1 cup fresh raspberries
3 Tbsp maple syrup
1 tsp vanilla essence
1⁄2 cup chopped dark vegan chocolate
1 Tbsp maple syrup
For the base, place all the ingredients into a food processor and pulse to combine. Test the mixture by squeezing with your fingers; it should hold together. If not, add a little coconut oil and pulse again. Divide the mixture into 8 balls, pressing each one into a cup of a silicone muffin tray.
For the filling, add all the ingredients into a blender and combine until smooth. Pour into the chocolate bases in the muffin tray.
For the chocolate decoration, use a double boiler or place a glass bowl over a pot of simmering water (the water shouldn’t touch the bowl). Add the chocolate and syrup and stir until the mixture is completely melted. Allow the mixture to cool slightly. Top the tarts with fresh raspberries and melted chocolate. Place in the freezer or fridge until set (it usually takes a few hours).
Serve sprinkled with puffed amaranth.