Vegan Raspberry Chocolate Tarts
With a date-walnut crust, chocolate ganache, and mashed raspberries, these raw, vegan mini tarts make excellent use of the traditional pairing of raspberries and chocolate.
In the bowl of a food processor, combine the dates and walnuts, and process for two minutes, or until well combined.
12 mini tart pans should have about 2 tablespoons of mixture in the bottom.
While making the ganache, place in the freezer.
Over simmering water, place a double boiler on top and add the chocolate chips and coconut oil.
Until the chocolate is melted, stir frequently, scraping down the sides to prevent scorching, for about 5 minutes.
Melted chocolate should be added to the food processor’s bowl.
Mix cocoa powder and coconut cream on high for about a minute, or until smooth.