Vegan + Raw Chocolate Tarts with Coyo Filling
Sep 22, 2018 (Last updated Sep 21, 2021) by Hannah Sunderani
Vegan + Raw Chocolate Tarts with Coyo Filling
Hi guys,
Are you looking for an easy dessert recipe to hit the sweet spot this weekend? Say no more – I’ve got you covered with these easy Vegan and Raw Chocolate Tarts with Coyo Filling! This one will do juuust the trick.
This recipe is rich, decadent, sweet and tart all wrapped into one simple dessert. The base is a sweet almond cocoa mixture, filled with coconut yogurt and topped with lush figs, fresh mint and white currants.
I love this recipe because it really is so simple – there is no cook times to consider, or chopping and slicing (apart from those figs!). To make the crust you just need a mixing bowl and a spoon. The filling is made by mixing almond flour with cocoa powder, coconut oil, and maple syrup. I tried to keep the base as simple as possible, with pantry staples ingredients, so that you could make this dessert in a hot second.
I love a simple crust that we can count on when we need to satisfy that sweet tooth stat. It’s easy, yet it’s still so gourmet and rich. The key ingredient for making a flawless tart crust is salt. I never skip this ingredient. It really helps to enhance the few ingredients we have and bring forth its gorgeous flavours. Think of it like salted caramel or salted chocolate. A little salt goes a long way, turning something simple to gourmet with just a few sprinkles.
The filling also couldn’t be more easy. I smothered it in my favourite store-bought coconut yogurt and smoothed to even. Optional for you to add some maple syrup or agave to the yogurt before scooping, but personally I prefer it’s natural tart taste. Especially with the sweet chocolate crust. Then, I’ve topped the raw chocolate tarts with fresh cut figs, white currants, and some fresh mint.
Once it’s decorated, pop the tarts in the fridge for 20-40 minutes to chill. Or, you can put them in the freezer if you like them more icy (my husband is a big fan of that!). And there you have it – a super quick and simple, raw chocolate dessert to treat yoself!
Remember, that you can top your raw chocolate tarts with whichever fruits you fancy. Blackberries and plum would be gorgeous, or raspberry and peach. But as figs are so lush right now, and I’m an opportunist, I can’t help but use at every occasion. I also think they pair beautifully with the chocolate base, and the tart yogurt and berries.
If you’re feeling adventurous you can cut your figs into flowers, like how I did mine. I share a step-by-step instruction on how to do this on my IG TV. You check out the video here. Actually, I think you’ll be surprised by how shockingly easy it is to do.
And that’s really all you need to know for making this super easy, vegan and raw chocolate tart. It’s a 15-minute recipe that will have you looking like a gourmet chef. And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Raw + Vegan Chocolate Tarts with Coyo Filling
Ingredients
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1/2 tsp sea salt finely ground
- 1/2 tsp cinnamon
- 1/4 cup + 1 tbsp coconut oil
- 3 tbsp maple syrup
- 1 1/3 cups coconut yogurt
- fruits of choice for topping (I used figs and white currants)
- fresh mint to sprinkle
Instructions
- In a mixing bowl add ground almonds, cocoa powder, salt and cinnamon. Stir to combine. Melt coconut oil in saucepan on medium heat. Pour coconut oil and maple syrup over dry mixture and stir to combine, until dough like in consistency.
- Create tart shells by pressing dough into the bottom of tart pans and up the sides to be ~1/2 cm thick. (I used six, 4-inch tart pans with removable bottoms). Place in fridge to chill (approx. 40 minutes).
- Pop tart shells out of tart pans and fill with coconut yogurt. Top tarts with fruits of choice, and fresh mint to sprinkle.
Notes
Approvals
Nutrition
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This looks delicious! Wondering if I could use one big tart form? will the base be too hard to cut?