Gluten-Free Vegan Chocolate Fudge Tarts
Prep
Inactive
Total
Yield 3 tarts (4-inch)
Raw / Vegan / Gluten-Free / Dairy-Free / Lectin-Free / Soy-Free / Grain-Free / No-Bake / Paleo-Friendly / No Refined Sugar
Ingredients
For the crust:
- 1 cup organic walnuts
- 1 cup organic medjool dates (pitted)
- 1 tablespoon organic coconut oil
- 1 pinch Himalayan pink salt
For the fililng:
- 1/2 cup organic almond butter
- 1/2 cup organic coconut oil
- 1/2 cup organic date nectar*
- 1/4 cup organic raw cacao powder
- 1 pinch Himalayan pink salt
*Use code: DVASH_THFH to save 15% off your order
Instructions
For the crust:
- Add all ingredients for the crust to a food processor and process until it becomes a wet, crumbly texture.
- Divide the mixture evenly between (3) 4-inch tart molds; press the crust mixture firmly along the sides and bottoms of the mold. Set aside.
For the filling:
- Add all the ingredients for the filling to a medium size bowl and whisk together until it is creamy and smooth.
- Divide the mixture evenly into the crusts.
- Place the mold pan in the refrigerator for 1-2 hours, or just long enough for the filling and crust to firm.
- Store in the refrigerator until ready to serve because the crust will get soft and lose it's shape if left out at room temperature.
- Enjoy!
Notes
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The recipe and photographs for "Gluten-Free Vegan Chocolate Fudge Tarts" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe by The Healthy Family and Home™ at https://thehealthyfamilyandhome.com/gluten-free-vegan-chocolate-fudge-tarts/