Mini Chocolate Tarts with Raw Date and Nut Crust (GF)

A friend told me recently told me about a dessert she had at a restaurant, it was a raw date crust and chocolate tart. Without even trying it, it just sounded like a dreamy, sweet and sticky combination that I knew I wanted to recreate. 

It's surprisingly easy to whip up a delicious raw crust that makes you feel not as guilty when you dig into it. Just whizz together hazelnuts and almonds and a few dates - that's it!

Because let's face it, it's hard to be healthy when you also want to eat a sweet treat now and again. (and by sweet treat, I really mean, all the brownies, cookies, cake and pies possible.)

The raw date and nut crust also makes this treat gluten free. It could even be made dairy free by switching out the double cream for some coconut milk, which although I haven't tried, will be next on the test list for these tarts. 

If hazelnuts and almonds aren't your favourite, then feel free to swap out for other nut alternatives. But make sure you keep the dates in as that is the glue that holds these tarts together. 

They can be served on their own, or if you really want to treat yo self, scoop out some ice cream and place on top. Has anyone tried the Glace dairy free ice cream? If you haven't and you aren't dairy free, I still highly recommend a scoop (or two) of that.

Mini Chocolate Tarts with Raw Date and Nut Crust

Ingredients:

Crust:

80g hazelnuts

80g almonds

140g dates

1 tbsp rice flour

Filling:

200g dark chocolate

200ml double cream (heavy cream)

Directions:

1. Place the hazelnuts, almonds and dates in a food processor and whizz until smooth and combined. Then add the rice flour. The mixture should come together similar to an energy ball. 
2. Empty the mixture into 4 individual tart tins and press into the sides and base. Chill in the fridge to set. 
3. Chop the dark chocolate and place into a bowl. Bring the double cream to the boil in a small pan. The pour over the dark chocolate and leave for  minutes. Stir to combine the chocolate and cream, it will come together into a ganache.
4. Remove the tart from the fridge, then pour the ganache into the tarts. It should be enough mixture to fill all 4 tarts. Then place back into the fridge to set before serving. 

Have you ever given the raw crust swap a go?