Chocberry Chia Tarts

2Q==-1Ok, it’s been a while since my last post but today’s creation definitely warrants sharing.  I have read and seen lots of these raw slices in my favourite whole-food magazines but today I tried out a version using a combination of ideas.  I had planned to make my favourite banana berry bread but upon finding all the bananas gone from the fruit bowl I had to reassess what I could do.  This recipe is great as it needs mostly staples from a whole-food pantry: coconut, rice malt syrup, rolled oats, coconut oil, chia seeds, cacao powder and vanilla extract.  I’m sure I could make a topping that is non-chocolate using cacao and coconut oil but today I found Dark cooking chocolate too alluring to leave out.

First, blitz 3/4 cup rolled oats, 3/4 cup desiccated coconut, 2 tablespoons of raw cacao powder, pinch of salt, 1 tablespoon of rice malt syrup, 1 tablespoon of melted coconut oil, 1 tablespoon of honey and 3/4 teaspoon of vanilla extract. When combined – press into 2 or 3 small tart/flan tins (depending on the depth of crust you desire the mixture will do three tarts). Put into the freezer to set firm.

Whilst the base is chilling, measure one and a half cups of frozen raspberries and bring to the boil before dropping back to simmer. Add 3 tabs of chia seeds, 2 tabs of water, 2 tabs of rice malt syrup and one tablespoon oZf coconut oil and allow to simmer until the chia expands and the mixture comes together as a paste. After cooling slightly spoon into the tart tins, on top of the base and return to freezer to set for another half hour.

Lastly, melt 70g of dark chocolate with 1 tablespoon of coconut oil (in a Z-1double boiler pan) and stir to mix through. Allow to cool slightly before spooning onto the berry mixture and returning to the freezer for 15 minutes to set.

This is a great celebration sweet to share with friends or simply a very classy desert. Enjoy!

 

 

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