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Base: ⠀
1/2 cup cacao nibs ⠀
1/4 cup cashews ⠀
1/2 cup rolled oats ⠀
2-3 dates, soaked for 10-15 minutes ⠀
1/4 cup coconut sugar ⠀
2 tbsp coconut oil, melted ⠀
Pinch of salt ⠀
Water for blending, if needed ⠀

1. Pulse all the dry ingredients in a food processor until all broken down. ⠀
2. With the food processor still running, add dates one by one. Then add coconut oil. If the dough still looks dry, add some water. The texture we're looking for - the dough should form a ball but should not stick to your fingers. ⠀
3. Press crust evenly into tartlet forms. ⠀
4. Melt chocolate on a double boiler, then add coconut cream and salt. Emulsify in a blender. ⠀
5. Pour the cream on top of the tart crusts and let set in fridge or freezer for an hour or two.

Cream: ⠀
150g vegan dark chocolate ⠀
100ml coconut cream, room temperature ⠀
Liquid sweetener to taste (optional) ⠀
Pinch of salt

If you are trying out one of my delicious recipes, please tag me @sfoodies and use my #sfoodies_nailedit on Facebook and Instagram.

I cannot wait to see what you make as well as read what you think. I would also love to share your success with others.