Raw Chocolate Bounty Tarts

Life through food coloured glasses

I love chocolate and coconut not to mention that bounty bars are my mums favourite. She has recently gone on a grain and sugar free diet. I thought I would spoil her with these tasty little treats. They are fudgey, coconutty and moorish. A really delicious healthy alternative to the store bought variety.

Makes about 24 tarts

Cooking time: 1 hour

Paleo, gluten free, dairy free, egg free, no refined sugar

Based on the recipes by:

Raw Bounty Bars by my new roots

Fudgey Chocolate Tarts by against all grain

Ingredients:

Base

1 1/2 cups almond flour

6 tablespoons dark cocoa powder

3 tablespoons maple syrup

3 tablespoons coconut oil

1/2 teaspoon sea salt

Coconut Filling

1 cups desiccated coconut
30ml coconut oil, melted
3 tbsp with honey or maple syrup (depending on how sweet you like it – you can also use coconut nectar)
a pinch of sea salt
2 teaspoons of vanilla extract
1 teaspoon of water

Raw Chocolate

1/3 cup / 90 ml melted coconut oil
3 tbsp / 45ml melted cacao butter or nuttlex
1/2 cup / 60g raw cacao powder
1/3 cup raw honey or maple syrup
a pinch of salt to taste

Directions Base:

Pour all of the crust ingredients into the bowl of a food processor. Process until all ingredients until blended.

Note: Your mixture should press together like a classic cheesecake crust. If then not add a teaspoon of melted coconut oil until you achieve the desired consistancy.
Take a mini muffin tin and cut small strips of greaseproof paper to line your tin. They don't have to cover the whole space but a little strip will help you pull them out later.
Spoon a tablespoon of the base mixture into a mini muffin cup and press crust in the bottom and up sides. Repeat with remaining mixture.

Note: I had a little left over so pressed it into a loaf tin and made a slice version as well.

Filling
Place all filling ingredients into a bowl and combine. Feel free to add more or less syrup to get the sweetness level you like.
Divide filling among tarts allowing a little space for the chocolate topping.

Topping:
Place all filling ingredients into a bowl and combine well. Make sure you don't have any cocoa lumps. Feel free to add more or less syrup to get the sweetness level you like.
Spoon a teaspoon full of the chocolate mixture into the tarts.
Place the muffin pan in the refrigerator and chill for 2 hours before serving.
Using the little greaseproof tabs pull your tarts out of the tin and serve cold. These can be kept in the fridge for about a week but in my home they didn't last that long!