Chocolate n’ Cashew Cream Mini Tarts (raw and sugar-less!)

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These are adapted from a cupcake recipe in the Rawsome Vegan Baking cookbook. Sadly I don’t own the book, but I’ll change that soon! I got the recipe from a friend who made these addictive little tarts for me and I couldn’t get them out of my head. I made them in mini form because they’re like truffles – they’re so rich that the cupcake sized ones are even too much for my overactive sweet tooth.  I can’t wait to buy this (un)cookbook and support the rawsome people who make the good life possible for vegans.
What you should know before you start: You’ll need to pre-soak your cashews for four hours! And the tarts should be chilled in the fridge for at least an hour before serving.

Makes 12 mini tarts.

Dough:

1 cup oats
1 cup dates
1/2 tsp vanilla extract
1 TB non-dairy milk (if necessary for binding)

Chocolate innards:

3 TB coconut oil
3 TB cocoa powder
2 TB honey
1/2 tsp vanilla extract

Cashew cream top:

3/4 c. soaked cashews, drained (soak them in water for 4 hrs before hand)
1/4 c. coconut milk
2 TB coconut oil
2 TB honey

To make the dough: Process the oats in food processor until they’re a coarse flour texture. Add dates and vanilla until it starts to stick. If the mixture doesn’t start sticking together, add the milk to bind it. Press into a 12 ct. mini muffin tin.

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To make the chocolate innards: In a saucepan on low heat, melt the coconut oil and stir in the honey, vanilla and cocoa. Pour a quarter inch layer on top of dough layer. Refrigerate for about 20 minutes until chocolate layer firms up.

To make the cashew cream topping: In a food processor or powerful blender, process the cashews first, until creamy. Add the coconut milk, coconut oil and honey and blend until thick and smooth. Drop a layer of the cream on top of the chocolate layer. Refrigerate for about an hour to firm up.

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