Looking for a coffee hit for dessert then look no further as these tarts hit the spot. Chocolate tarts drizzled with our Vinofood merlot espresso syrup makes these a winner at your dinner party. You can even freeze them so that you always have a special treat on hand.
Merlot Espresso Chocolate Tarts
- 200 grams raw cashews
- 25 each medjool dates
- 220 ml almond milk
- 75 grams cacao pwder
- 8 tbsp coconut oil (melted)
- 4-6 tbsp Vinofood merlot espresso syrup
- 200 grams raw almonds
- 3 tbsp cacao powder
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Place cashews in a bowl and cover with boiling water. Leave to soak for 1 hour or more if you can.
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For the base place 15 medjool dates, almonds and 3 tbsp cacao powder in food processor and blend until they form a thick mixture. If required a little bit of water can be added.
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Line a 12 hole muffin tin with baking paper or lightly oil with coconut oil.
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Divide mixture equally into all 12 holes. Use back of a wet spoon to press down and smooth the surface. Place in the fridge.
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Drain the cashews and place in food processor with merlot espresso sysrup, melted coconut oil, dates, almond milk, and cacao powder. Blend until everything comes together. Could take 5 – 10 mins. Add more merlot espresso syrup if needed.
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Take out the muffin tin from firdge and equally spoon filling into each hole. Smooth each tart and place back in the fridge for 3-4 hours to set.
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Keep in fridge until ready to serve. Add some fresh strawberries, drizzle with merlot espresso syrup and top with ice-cream or coconut yoghurt and a mint leaf.
