Vegan Easter Egg Chocolate Tarts

Enjoy a sweet treat this Easter without the guilt! Our Easter Egg Tarts use all raw vegan ingredients, require no baking and are gluten free.

Ingredients:

• Loving Earth Organic Boobook Chocolate Eggs

For the base:

• ¾ cup of WholeLife Healthfoods Coconut Flour
• ¼ cup of Almond Meal
• 3 tbsp WholeLife Healthfoods Organic Raw Cacao Powder
• 15 WholeLife Healthfoods Organic Pitted Dates, soaked
• 2 tbsp of Extra Virgin Coconut Oil

For the chocolate filling:

• 1 can Absolute Organic Coconut Cream
• 1 block Loving Earth 72% Dark Chocolate
• 3 tbsp Absolute Organic Agave Syrup
• A splash of vanilla extract

Method:

1. In a food processor, combine the coconut flour, almond flour and cacao powder. Once combined, add in the pitted medjool dates, the coconut oil and pulse to form a dough. Add in more coconut oil if the mixture is too dry and crumbly.
2. Using your fingers, press the mixture firmly into fluted mini tart tins that have been greased with a little coconut oil and then place into the freezer.
3. To make the chocolate filling, gently melt the coconut cream and dark chocolate together in a saucepan over low heat. Once combined, add in the agave and vanilla extract.
4. Remove the tarts from the freezer and pour the filling mixture on top of the bases. Place back into the freezer for two hours or until completely set.
5. Once set, remove tarts from freezer to decorate. You can get creative with this step – we’ve used Loving Earth’s Boobook Chocolate Eggs and a sprinkle of desiccated coconut.
6. Store in the freezer until half an hour before serving. Enjoy!

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