Believe me or not, but over the last year I have successfully cut back my sugar intake by almost 50%. Now as a baker this hasn’t been easy and of course I have had my setbacks, but it’s during these times that I turn to raw (no bake) recipes, and more importantly these Raw Mocha Coconut Tarts which are literally the Best.Thing.Ever!
I learnt very quickly during a sugar detox last summer that going cold turkey was a recipe for disaster. So instead of depriving myself of the sweet stuff, I found that simply tricking my taste buds was much more effective. The answer? Swap all the bad sugars for good natural sugars.
I’m certainly not one to condemn those bad sugars, after all they are what My Kitchen Drawer lives off. But once in a while it’s nice to find an alternative that tastes just as good. Making the decision to add the “Raw” category to My Kitchen Drawer was therefore an easy one and with the world only getting heathier I’m hoping you all welcome it with open arms.
Using nothing but raw, natural, plant based ingredients these gorgeous silky tarts are amazingly good for you and every mouthful is packed full of healthy fats. The best thing about it is that from the taste you would never know.
An alternative option to the mini tartlet tins is to line a mini muffin tin with baking parchment and make smaller bites instead. I tried both and these work great as a quick afternoon snack.
Makes 4 Tartlets or 24 Cups
Preparation Time: 30 minutes
For the Tart Base
5 Medjool Dates, stoned
100g Shredded Coconut
1tsp Espresso Powder
30g Raw Cacao Powder
Pinch of salt
For the Filling
1 Avocado, pitted and sliced
110ml Coconut Milk (I use Alpro Fresh Coconut Milk)
50ml Coconut Oil (I use Lucy Bee)
10 Medjool Dates, stoned
50g Raw Cacao Powder
1tsp Espresso Powder
In a food processor, blend the nuts, shredded coconut, cacao and espresso powder and sea salt together. Then add dates and process until the dates are fully incorporated and the mixture sticks together.
Press the base mixture evenly into the bottom and up the sides of the tins then put in the fridge to stiffen while you make the filling.
For the filling add avocado, coconut milk, coconut oil and dates to your food blender and blitz until smooth.
Add the cacao powder and espresso powder and mix well again until smooth and evenly mixed.
Spoon filling generously into tart bases and top with a scattering of the chopped/crushed hazelnuts.
Place in fridge to set and serve chilled. These will keep for up to 4 days.