Our Super Tarts taste just as delicious as that 3pm chocolate biscuit, and are brimming with health and beauty benefits.
1½ tablespoon SUPER ELIXIR Greens
½ cup raw almonds
1 cup shredded coconut
200g. soft Medjool dates (about 1 cup)
2 teaspoons pure vanilla extract
Small pinch of sea salt
1½ cups raw cashews, soaked for at least 3-4 hours
½ cup packed fresh mint leaves
5 tablespoons full-fat coconut milk
¼ cup maple syrup
3 tablespoons melted virgin coconut oil
½ teaspoon pure vanilla extract
½ bar dark chocolate
Make the crust first. Place the almonds in food processor and pulse to form a coarse flour. Add the shredded coconut, dates, cacao powder, vanilla extract and salt and blend to a thick paste. It should be sticky and hold together when pinched. If too dry, add one of two more dates.
Press into the bottom of five mini tart pans (or 10-12 muffins tins). Set aside in the fridge while you prepare the filling.
For the mint filling, start by blanching the mint leaves. This step is optional, but it prevents the leaves oxidizing and helps them retain their bright green colour. Boil a full kettle of water. In the meantime, half fill a medium bowl with ice and top up with cold water. Place mint leaves in a mesh strainer. When the water has boiled, pour over the mint to wilt the leaves, holding the strainer above the sink, and then immediately transfer the wilted leaves into the ice water bath to shock. Promptly drain and squeeze the water from the mint.
Place the blanched mint leaves and all the remaining filling ingredients into your blender and blitz to a smooth and creamy consistency. Taste and adjust sweetness if needed.
Remove the tart crusts from the fridge and scoop filling into the crusts. Put the tarts back in the fridge.
Prepare the topping by first melting the dark chocolate in a small saucepan. Remove the tarts from the fridge again and drizzle the melted chocolate on top of each tart. Set back in the fridge to set for at least 30-40 minutes. If you prefer the tarts on the firmer side, you can place them in the freezer. If freezing, take the tarts out and let them sit at room temperature for at least 20 minutes before serving.