Satisfy your cravings and maximize the chocolatey goodness with this simple yet delicious recipe. Tested and approved by the world’s biggest sweet tooth: my dad!

FOR THE BASE (6 tarts 4" each)
  • 1 cup raw almonds

  • 1/2 cup cashews

  • 6 Medjool dates, pitted and chopped

  • 2 Tbsp raw cacao nibs

  • 2 Tbsp raw cacao powder

  • 2 tsp virgin coconut oil, melted

  • Pinch of salt

  • 1 + 1/2 cup cashews, soaked for 6h

  • 1 + 1/4 cup almond milk, homemade

  • 1/2 cup raw cacao powder

  • 3 Medjool dates

  • 3/4 tsp vanilla extract

  • 1 Tbsp raw coconut sugar

  • 1 Tbsp virgin coconut oil, melted

  • 1 Tbsp raw cacao butter, melted

  • Pinch of salt

  1. In a food processor, process the nuts and dates until broken down.

  2. Add the rest of the crust ingredients and process a few times until combined.

  3. Line six 4 inches tart pans with plastic wrap and press until you get an even layer.

  4. Place into the freezer for 30 min until firm while preparing the filling.

  5. Rinse and drain the cashews and blend them with all the ingredients (except coconut oil and cacao butter) until nice and smooth.

  6. Then stream melted coconut oil and cacao butter into the mixture until incorporated.

  7. Pour the filling over the crust and freeze.

  8. Remove tarts from freezer approx. 1h before serving.

  9. Decorate with cacao nibs.

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