Makes 40-48 mini tarts
3/4 cup whole nuts, *see notes for alternative
1/3 cup shredded or flaked coconut, unsweetened
1/3 cup pitted dates
1/4 tsp. sea salt
1. Put nuts and coconut into a small blender, or food processor.
2. Chop the dates into pieces after measuring. They take longer to break down than the nuts, so this will help the mixture break down properly.
3. Add dates, salt and vanilla.
4. Pulse, scraping down and stirring up mixture from the bottom occasionally, until it comes together. Make sure not to over blend, or it will start turning to nut butter. You want a lighter texture that's a bit course like below.
4. Press about 1 unpacked teaspoon into each cup of a lined mini cupcake pan.
5. The crust makes double the amount, so you can either double the filling, or press more into each tart form for a thicker crust, freeze the remaining amount to use for another batch, or make a batch of these.
Makes 20-24 mini tarts
1. Gently melt coconut oil over medium-low heat.
2. Measure cacao powder into the coconut oil.
3. Add maple syrup, salt and vanilla.
4. Mix with an immersion blender until well blended and slightly thickened.
5. Pour into individual tarts and chill until firm.
6. Top with garnish of choice.
I like to put the filling in a small baggie and snip off just a tiny piece of the corner. I can then more easily transfer the filling into each of the mini tarts without a big mess; similar to piping icing, but the chocolate is much more runny.