Individual Raw Chocolate Kiwifruit Tarts
- 1 ½ cups Medjool dates, pits removed (about 20)
- 3 tbsp cacao powder
- 1 cup cashews
- 1 cup walnuts
- 1/3 cup coconut oil
- 1 tsp vanilla extract
- 1 ½ cups raw cashews, soaked for at least 30 minutes
- ¼ cup water
- 2 tbsp maple syrup
- 2 SunGold kiwi fruit, peeled
- 1 tsp vanilla
For Chocolate Glaze:
- 1/4 cup coconut oil, melted
- 1/4 cup cacao powder
- 3 tbsp maple syrup
- ½ tsp vanilla
- pinch of salt
- 4 SunGold kiwi fruit, thinly sliced for garnish
Place all of the ingredients for the crust in a food processor. Blend on HIGH until the consistency is crumbly and the ingredients start to form a ball. Place on a piece of saran wrap and flatten the mixture with your hands until it forms a square or rectangle that is 1/4 inch thick. Make sure the crust is packed tightly. Wrap the crust in the saran wrap and place on a baking sheet. Place in the fridge to harden for at least 30 minutes.
Place all of the filling ingredients in a blender and blend on HIGH until smooth and creamy. If the mixture seems too thick, add some water. It should be the consistency of a thick paste. Spoon the filling into a Ziploc bag and place in the refrigerator.
For Chocolate Sauce:
Combine all of the ingredients in a glass or microwavable bowl and whisk until all of the ingredients are emulsified together.
To assemble, cut crust with a cookie cutter or biscuit cutter to make 6-8 individual tarts. To get all eight, you might have to remold and flatten the crust mixture several times. Then, pipe the filling onto each crust, leaving a little bit of room around the edges. Top with kiwi fruit slices and drizzle with chocolate glaze.
Store in the refrigerator until ready to serve. If you have leftover crust, you can form it into bite-sized balls for a snack, or store in the freezer for up to a few months.
Recipe contributed by Carly Ferguson of Fit Living Eats