This recipe comes from my virtual friend and mentor in all things health and motherhood, Joanna Steven! I hope you enjoy her version of the popular raw, vegan, gluten-free chocolate tarts found at healthy grocers in the United States. I made this dessert for my husband last weekend, and let’s just say it didn’t last long in our refrigerator! On to Joanna’s recipe:
‘Hail Merry’ brand tarts are heavenly little chocolate tarts with a filling that melts in your mouth, yet isn’t hard like regular chocolate. They also do not require any baking. It took me a few tries to find the perfect balance of chocolate, sweetener, and oil, but here it is! A decadent chocolate tart you can make in minutes, without needing a separate budget for your chocolate addiction.
Crust Ingredients:
1 cup ground almonds
¼ cup raw cacao or cocoa powder
4 dates, pits removed
2 tbs. maple syrup
Filling Ingredients:
1 cup raw cacao or cocoa powder
1 cup maple syrup
¼ cup cold-pressed coconut oil, melted
Instructions:
In a food processor, blend up the crust ingredients until you get a cohesive dough. Press into 4 small tart pans, or about 6 muffin cups.
In a medium bowl, mix the filling ingredients. You might want to do this over another bowl of hot water, so the coconut oil stays liquid. Divide the filling into the tart pans or muffin cups and place in the freezer to set for about an hour. Transfer to the refrigerator, and enjoy anytime thereafter!
Joanna Steven is the fearless, bliss-seeking mama who regularly posts decadent recipes and inspiration for moms to live life to the fullest on her blog and her Facebook page. Her popular ebooks are available on raw cacao.
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I love the taste of the tart but the filling did not set up and harden. When I took them out of the pan the filling ran all over the plate. I double checked the recipe and used all the ingredients. Where did I go wrong?
Hi Linda! Oh, no! Did you put the tarts into the refrigerator at all to set? If so, approximately how long were they in there. What kind/brand of coconut oil did you use? The coconut oil is what will “set” the tarts and make the filling firm. I am wondering if you might have used a special coconut oil which remains liquid even when at cool temperatures? This kind of processed coconut oil is popular now for cooking, etc., as it is always a liquid, no matter the climate, and so it is easy to use and pour out of the bottle or container. I’m so very sorry that you had trouble, but thank you for sharing this! I did make the tarts and they worked out well, so let’s get to the bottom of your troubles! 😉
Thanks so much for the quick reply. The coconut oil I used is Carrington Farms (pure, unrefined, cold pressed, organic, extra virgin). Maybe part of the problem is that we live in Kauai (hot & humid) and the oil although somewhat firm is soft and in parts liquid. I can’t remember if I refrigerated the tarts or just put them directly in the freezer where I have them now. If the problem is the humidity/heat of the island is there something else I could use in place of the coconut oil or in combination with the coconut oil. I’m also wondering if I wanted less of a coconut taste what could I do. Again, thank you for your help. Much appreciated.
Hi Linda – So are you saying that you even put them into the freezer and they *still* did not firm up? Your coconut oil sounds good, so maybe it is the maple syrup you used? The coconut oil should be a solid in the freezer, and same with the maple, pretty much (it has a high water content which will freeze). Is it possible that it is not 100% pure maple syrup? We are in Thailand and it is crazy humid here as well. Our coconut oil is always completely liquid, even inside with the air conditioning running. However, my tarts firmed up quickly in the refrigerator, so I am at a loss!
The same thing happened to mine! They’re still delicious but the filling never really hardens even after being in the freezer for over an hour. (My coconut oil was solid before I melted it to make the recipe)
Hi Marissa! Hmmm…maybe I had unusually good luck with the recipe?! Well, one thing that you could add to firm it up for sure is cacao butter. It’s not something that everyone has on hand, but if you have some, I would melt a bit (maybe 1/4 cup?) and add it to the filling in the blender. It is a hard solid at room temperature, so definitely in the fridge the filling should firm up!