Raw Mini Chocolate Ganache Tarts

Ingredients

Base

• 125g whole, skin on plain almonds
• 50g raw cashews
• 100g pitted medjool dates
• 20g raw cacao powder
• good pinch of sea salt
• 20g raw organic coconut oil, melted
• 1 tsp vanilla extract

Ganache

• 1 large ripe avocado
• 70g raw cacao powder
• 50g raw organic coconut oil, melted
• 50g organic maple or date syrup 
• 1 vanilla bean, split and seeded (optional, or just add a little more vanilla extract)
• 1 tsp vanilla extract
• good pinch of sea salt

Method

1. For the base, blend the nuts and dates together in a food processor until the texture is crumbly. Then add the rest of the base ingredients and pulse until combined.
   
   
2. I use a silicon mini cupcake mold that makes 12 mini treats. Press about 1 tsp of the base into each hole, pressing it down firm using the back of a teaspoon. You can make thin or thick bases depending on your preference. Once you've filled all 12 holes place into the freezer to harden while you make the ganache.
   
   
3. Place all the ganache ingredients into the food processor and blend until smooth. You don't want any chunks or texture.
   
   
4. Take your bases out of the freezer and scoop the ganache on top or you can get fancy and pipe it on.
   
   
5. Freeze for another 45 minutes and then pop into a container. These can live in your freezer. Let them thaw naturally for 5-10 minutes when your ready to scoff them down and enjoy!