Merlot Espresso Chocolate Tarts

Merlot Espresso Chocolate Tarts

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
  1. Place cashews in a bowl and cover with boiling water. Leave to soak for 1 hour or more if you can.

  2. 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.

  3. Line a 12 hole muffin tin with baking paper or lightly oil with coconut oil.

  4. Divide mixture equally into all 12 holes. Use back of a wet spoon to press down and smooth the surface. Place in the fridge.

  5. 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.

  6. 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.

  7. 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.

Get our Espresso Syrup

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Address: 106 Turner Road, Denmark Western Australia 6333. Telephone 08 9848 2444.