My son Alex came to visit last week. We are not sweet fans but since life only involves seeing him a week or so here and there after 14 years of life together non-stop… well, I’m thinking chocolate. Valentines day can happen any day of the year. Unbelievably creamy with just the right amount of crunch. Almost fudge but not quite… These are amazingly simple. No bake, and highly portable. Actually, they rival some of the finest deserts in fancy restaurants. But for Alex and I they were just the ticket for an afternoon of hanging out on the deck.
Makes 10 individual cakes
1 cup almond flour
½ teaspoon sea salt
¼ cup raw cacao powder
¼ cup coconut oil (warmed to a liquid)
1½ Tablespoon maple syrup
½ cup coconut oil (warmed to a liquid)
3 Tablespoons coconut milk
⅓ cup maple syrup
1 cup raw cacao powder
1. Coconut oil is a solid at room temperature. To melt and make it useable, bring a small pot of water to a boil and then set aside. Place the coconut oil in this pot for about 10 minutes. If it is not completely melted that is fine, just pour off the amounts you need.
2. For the crust, combine all ingredients in a medium bowl using a whisk. Stir until well mixed and slightly sticky.
3. Put about 1 Tbs of batter into a mini muffin tin and press into a shell with your fingers.
4. Place in the refrigerator to solidify while you make the filling.
5. For the filling, combine all ingredients in a medium bowl. The filling will be thick and smooth.
6. Fill each tart to the top.
7. Place tart pan in the freezer and let set for at least 30 minutes. Serve garnished with fruit, or plain, or …
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