Overindulged over Christmas, angels? Not to worry, here’s a sweet treat that you can whip up for your new year’s celebrations, without the sugar rush! It contains fibre and healthy fats to keep you fuller for longer, and stabilise those blood sugar levels. After all – the JSHealth philosophy is all about balance! Happy new year, beautiful!
Makes: 5 small tarts or 1 large tart
- 1 1/2 cups of almonds, soaked for 4-6 hours
- 1/2 cup of shredded coconut
- 1/3 cup of coconut oil
- 5-6 fresh dates, pitted
- Pinch of Himalayan salt
- 1/2 cup of cacao powder
- 1/4 cup of raw honey, agave, maple syrup
- 1/4 cup of coconut butter or oil
- 1 tsp cinnamon
- Combine all 5 ingredients of the nut crust in a food processor fitted with the S-blade. Scoop out the crust with a spoon and place mixture evenly inside a 6 muffin tin tray or 1 small fluted cake tin with a removable base (around 20 inch). Press down and place in the freezer while you prepare the chocolate filling.
- You will need to melt the coconut butter/oil, if it is not already melted. Once the coconut butter/oil is melted, incorporate the cacao powder, honey and cinnamon.
- Take the tart crust out of the freezer, and pour the filling into each tart. Once the tarts are filled with the chocolate, store the fridge for up to an hour (Store them in fridge until you serve).
- Add the last 1/2 cup of nuts into your food processor. Whiz them until they crushed for the tart topping.
- Take the tarts out the fridge/freezer and top them with the crushed nuts.
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