Here is a small treat meant to say I love you without a word. A tart base blended from almonds and dates takes a meltingly soft raw cacao filling, loosened with coconut water and enriched with a few cashew nuts. Everything is done in the food processor, in a few minutes, and the fridge takes care of the rest overnight. An improvised token of affection, for Valentine's Day as much as for any other evening.
Raw chocolate, almond and date tartlets
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Ingredients
For the tart base
- 75 g ground almonds
- 1 pinch of salt (or the equivalent of 1 tablespoon - 15 ml - of seawater)
- 4 pitted dates
- 1 tablespoon coconut nectar or honey
For the filling
- 6 pitted dates
- 3 tablespoons coconut water
- 2 tablespoons cashew nuts
- 1.5 teaspoons raw cacao powder
- 6 whole almonds, for decoration
Method
- Blend the almonds in the food processor until you have a fine powder, then add the salt, the dates and the coconut nectar. Blend again until you have a dough that sticks slightly to your fingers.
- Line small tartlet tins with cling film to make turning out easier, then press the dough into them, taking it well up the sides.
- For the filling, blend the dates, the coconut water, the cashew nuts and the raw cacao until you have a perfectly smooth cream.
- Divide the filling between the tart bases, smooth the surface and put in the fridge overnight.
- Turn out carefully by pulling on the film, then decorate each tartlet with an almond before serving.
Tip
For an even cleaner turn-out, put the tartlets in the freezer for 10 minutes just before removing the cling film: the base firms up and the edges stay straight. If your dates are dry, soak them for 10 minutes in lukewarm water then drain them before blending, otherwise the filling stays grainy. These tartlets keep for 3 days in the fridge, covered.
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FAQ: your questions about raw chocolate tartlets
What easy dessert can you make with no baking?
Desserts based on blended dried fruit and nuts are the simplest: a dough of dates and almonds holds together on its own, with no oven and no setting agent. These tartlets are the shortest example of it, four ingredients for the tart base and four for the filling. In the same family you can make rolled bites, an avocado mousse or a raw cashew cheesecake. The only long part is the time in the fridge.
What desserts can I make without an oven?
Anything that sets in the cold rather than in the heat: raw tartlets, blended mousses, chia puddings, fruit ice lollies, raw cheesecakes. Here the tart base is pressed into the tin by hand and the filling is blended, so all you need is a food processor and a little room in the fridge. Just allow for the setting time, one night for these tartlets, so make them the day before.
How do you use coconut water?
Coconut water is used as a neutral, lightly sweet liquid, replacing water in smoothies, puddings or blended creams. In this filling, 3 tablespoons are enough to loosen the dates and the cashew nuts without diluting the taste of the cacao. Choose it plain, with no added sugar, and keep the rest of the bottle chilled, as it does not last long once opened. Failing that, water will do the job, the filling will simply be a little less rounded.
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