Chocolate queen of tarts

Nothing quite like a chocolate Tart to satisfy a sweet tooth, even better then it contains only whole food vegan ingredients and is packed with Pana Chocolate.

This recipe originally appeared in Pana Chocolate: The Recipes, by Pana Barbounis.

INGREDIENTS

Basic tart shell

• 120g desiccated coconut
• 125g nut flour
• 50–75ml coconut nectar
• 2 pinches of Himalayan pink salt
• Coconut oil, for greasing

Choc-mint filling

• 45g bar of Pana Chocolate Mint
• 3 teaspoons coconut oil
• 50g coconut butter, melted
• 120ml coconut cream
• 1 tablespoon coconut nectar
• Pinch of Himalayan pink salt

METHOD

1. Blend all the basic tart shell ingredients except the coconut oil until the mixture comes together.
2. Grease the tart tins with the coconut oil, and place baking paper on the base. Press an even amount of the mixture into each tin.
3. Press the mixture firmly to compact it, only allowing the shell to come about 1 cm (½ in) up the sides of the tin. While you are compacting the mixture, you will notice the oils releasing – this is a great thing!
4. Freeze to firm up a little, then pop the shells out.
5. Keep the tart shells refrigerated until needed.
6. Melt the chocolate and coconut oil over a bain-marie.
7. Pour the melted chocolate and oil into a bowl along with all other ingredients and fold gently to combine.
8. Pour equal amounts of the filling into each tart shell, then return the tarts to the fridge to set for 30 minutes.
9. Garnish with chocolate shavings.

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