Ingredients
For the crust:
2 cups oats (gluten free oats if you are avoiding gluten)
10-12 dates (take out the pits and soak them in a bowl of hot water for a few minutes)
2 tbsp cocoa powder
1 tsp vanilla extract
pinch of salt
For the filling:
1/2 cup- 3/4 cup nut butter of choice (use my recipe for homemade nut butters here, you can mix and match or just stick with one kind)
1 3/4 cup dairy free dark chocolate OR refined sugar free chocolate sauce
1/4 cup + 3 tbsp coconut cream (you can buy this in a can or refrigerate a can of full fat coconut milk overnight and scoop out the thick cream on top that forms)
Roasted nuts for topping (optional)*
Method:
Add oats, cocoa powder, and salt to a food processor or good blender and pulse until the oats are chopped into fine pieces.
Add the vanilla, dates, and 1 tbsp of the date water to the food processor and blend again until the mixture comes together (no dry bits left). You should be able to squeeze it between your fingers and it will keep form.
Pour crust mix into either one large tart pan or separate into miniature tart pans. Press down so that you form an even thickness of crust all the way around.
Place in the freezer to set up while you melt your chocolate.
Over a double-boiler on medium low heat, combine your dark chocolate and coconut cream until the chocolate has completely melted and you are left with a thick chocolate cream.
Take the crust out of the freezer and add a layer of your chosen nut butter to cover the entire bottom of your tart(s). Pour the chocolate cream over the nut butter. Top with roasted nuts (chopped or whole).
Allow to set up in the fridge for a few hours until the chocolate has set. Store in the fridge for up to a week. Enjoy :)
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