HOUSE OF MISU

Christmas No Bake Healthy Tart – Gluten Free & Vegan

Misu X Aapplemint

Recipe | December 17th 2018

Its the time of year when we feel most free to indulge in our culinary desires and sweets become our greatest weakness. We love everything about Christmas but we don’t always love the effect it has on our waists. So here is a special recipe which is both delicious as well as healthy for all of you trying to keep off the holiday wight or who might have chosen the righteous path of vegan-ism.

Grease the molds lightly with some coconut oil. Set Aside.

In a food processor, add the almonds, oats, pitted dates, cocoa powder, oil and water.
Pulse all together till it forms a fine crumb. You might have to do this in batches depending upon the size of your processor. The mixture should stick together when you press it together.

Place the mixture in the tart shells and firmly press until it is evenly coated. Chill in the freezer for 30 mins. This step is necessary if you are in warm weather. It helps the mixture to firm up so you can get them off the molds later.

Prepare the filling by simply pouring heated coconut milk over the chocolate and stirring till it melts. Add a pinch of salt and let it cool slightly.

Gently remove the tart shells from the molds. Pour in the chocolate mixture and top with red currants. You can have them right away or chill them for a while for the Chocolate mixture to firm up a little and ENJOY.


INGREDIENTS


To make these you will need …

Tart Shells
– 1 cup almonds
– 1 cup oats
– 2 tbsp cocoa powder
– 1 cup pitted dates
– 2 tbsp coconut oil
– 2 tbsp water

For the Chocolate filling
– 2 cups dark chocolate
– ¾ th cup coconut milk
– pinch of salt

Top the tarts with some fresh Red Currants.

Makes about 6-8 tarts depending on your shell size


METHOD


Grease the molds lightly with some coconut oil. Set Aside.
In a food processor, add the almonds, oats, pitted dates, cocoa powder, oil and water.
Pulse all together till it forms a fine crumb. You might have to do this in batches depending upon the size of your processor. The mixture should stick together when you press it together.

Place the mixture in the tart shells and firmly press until it is evenly coated . Chill in the freezer for 30 mins. This step is necessary if you are in warm weather. It helps the mixture to firm up so you can get them off the molds later.

Prepare the filling by simply pouring heated coconut milk over the chocolate and stirring till it melts. Add a pinch of salt and let it cool slightly.

Gently remove the tart shells from the molds. Pour in the chocolate mixture and top with red currants. You can have them right away or chill them for a while for the Chocolate mixture to firm up a little and ENJOY.

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