Vegan, Gluten Free, Refined Sugar Free
I hope you’re all ready for part two of the coconut appreciation week! The Coyo train continues. If you aren’t up to date, this week I am experimenting with coconut yogurt in a few of my favourite desserts. Coconut yogurt is thick and tangy like milk yogurt, with a pleasantly sweet flavour of coconut. It works perfectly in desserts because it’s naturally so rich and versatile. (Plus it’s super healthy- check out the benefits here).
I have a habit of making something that tastes perfect as it is, and then adding a butt-load of chocolate to it. In my mind there’s not a dessert that can’t be made better with chocolate. I’m thinking…I’m thinking….nope. Well, possibly carrot cake would taste weird with chocolate. But then again now that I’ve said that…chocolate chunk carrot muffins? Anybody?!
With these tarts I was so happy with the first tarts I made, my mind naturally came to the conclusion that a chocolate version would be even more amazing. And I was right! These are possibly even easier to make than their fruity friends. The base is a raw walnut, chia and apricot crust with cacao and the filling is plain coyo flavoured with cacao, maple and a pinch of cinnamon. Possibly the best coconut dessert known to humans. (I don’t brag.)
I put them in the freezer to make them easier to photograph, and discovered how good they taste almost frozen! The base becomes so chewy and the middle is like a chocolate mousse ice cream, if that’s a thing. PS sorry if the above photo is kind of strange, I had major cabin fever when I was taking these photos and I started to imagine the tarts were my little friends. I had to stop myself talking to this one telling him he was the king tart sitting on his tart castle.
I made these tarts mini sized, but I think it would work even better as a larger single sized tart. I didn’t want to make a big one because I promised my friend I would give her some, and making a whole tart would imply that I would be giving her that whole tart…without leaving any for me. But a bigger size would be easier to get the ratios right I think. Also I was planning on topping each tart with a cascade of beautiful red raspberries, but have you seen the prices of berries in Sydney lately?! $8.99 a punnet would break the bank! If you are blessed and live in a land of plentiful berries I think raspberries would be really nice as a topping.
With Easter right around the corner these would be a pretty epic Easter dessert. I can picture them with cute little dark chocolate easter eggs on top, or oh my gosh marzipan carrots! How cute would little marzipan carrots be! I saw a photo on pinterest the other day of a baby bunny pushing a mini shopping cart of baby carrots. It was so cute I almost cried. I almost cried! Anyway back to the tarts at hand…
Coyo is a completely natural product with no preservatives, so I would suggest not filling the tart until the day you want to eat it. It will last up to 2 or 3 days, especially if you keep them in the freezer. But it will definitely be best on the first day. Start the crust the night before if you want them to be super easy to handle from being in the fridge. Have a great week everybody 🙂
One Year Ago: Ottolenghi Orange Syrup Cake
Vegan Chocolate Coconut Tarts:
For the base:
1 cup dried organic apricots (use dates if you don’t have organic apricots) soaked in water
2 tbsp chia seeds
1 cup walnuts
1/2 cup desiccated coconut
1/3 cup raw cacao
Crush the walnuts and chia seeds together briefly in a mortar and pestle. Drain and chop the apricots. Put everything in a blender and blend until a smooth dough forms. Line one tart tin, or 6-8 mini tart tins, with paper or plastic. Use your fingers to press the base along the bottom and up the sides, making sure the bottom is thick enough to be sturdy. Place in the freezer until you’re ready to freeze it (this will make it much easier to remove).
For the Filling:
1 tub plain COYO or 750ml coconut yogurt
3-4 tbsp raw cacao, depending how chocolatey you want it
4 tbsp maple syrup (or honey)
1 tsp cinnamon
Optional: raspberries or other fresh berries, to top
Blend all the ingredients together until smooth. Taste and adjust the cocoa or sweetener until you have the flavour you’re after. Fill the tart with the coconut mix and leave in the fridge to set before slicing. Top with the berries just before serving, to prevent them going soggy.