I love everything coconut. From coconut oil to coconut water to freshly cracked whole coconuts! I’m Loco for Coco!!! These delicious Coco-Choc Bounty Tarts have to be one of my favorite recipes! They are so decadent, and the combination of chocolate and coconut is insanely scrumptious! With the added sweet nutty base, these tarts are like the average bounty bars (minus the bad stuff, loaded with good stuff) and taken to a whole other level!
If you’re looking for a treat that’s high in healthy fats, then you’ve come to the right place. These tasty tarts are jam packed with nutrition, and it’s totes cray cray to think they’re actually pretty damn healthy and really good for you! (in moderation, of course 😉 )
When I initially started to shift my taste buds over to the healthier side of life, I had no idea that one day, I’d be able to create such delicious treats, that are loaded with health benefits and taste like the real thing! Gone are the days where the predisposed thoughts of ‘healthy-eating’ meant bland, flavorless, pretty unsatisfying foods! Today it’s all about nourishing my body with the best foods, that taste amazing and leave me feeling satisfied again and again.
Can we also quickly appreciate the beautiful daffodils! They’re in full bloom all over the Nelson region. So beautiful!!! And such a great plant to raise awareness for cancer.
Food and nutrition will always fascinate me. All the millions of foods, and the endless nutrients that they contain, all designed to fuel our bodies so that they can function at their optimum. Being more aware of the foods that you eat, in turn helps you to be more aware of your body. How it feels. How it works. What it thrives on, and what it doesn’t fancy.
Now, these tarts were made in a simple muffin tray, but any mold you’d like to use will work. They’re great for the whole family, and you can even wrap them up, spread the wellness and give some to your friends. In only a few short steps, you’ll have an abundance of deliciousness that’ll excited your kiddies, interest your man and most of all, release a veil of satisfaction over you, because you did it! You made a divine vegan, refined-sugar free, dairy free, gluten free, nutrient dense batch of amazing Coco-choc Bounty Tarts. And that …. feels pretty damn spectacular!
- 1 Cup Medjool Dates (pitted)
- 1 Cup Raw Cashew Nuts
- 2 TBS Raw Cacao powder
- 1/2 Tsp Himalayan Salt
- 1 1/2 TBS Cold Pressed Coconut Oil (melted)
- COCONUT FILLING
- 2 1/2 Cups Shredded Coconut (non bleached, non sweetened)
- 1/2 Cup Cold Pressed Coconut Oil (melted)
- 1/2 Cup Coconut Cream (I used tinned)
- 1/4 Cup Agave Nectar
- CHOCOLATE DRIZZLE
- 2 TBS Raw Cacao powder
- 2 TBS Cold Pressed Coconut Oil (melted)
- 2 TBS Agave Nectar
- A little extra coconut oil for greasing the muffin tray and sticking the two mixtures together.
- Firstly you'll want to grease your muffin tray with a little coconut oil. This will help the tarts to be removed easily.
- Next you'll want to crack on with the base. In a food processor add the cashew nuts. Pulse for a few seconds. Add the pitted medjool dates, raw cacao, salt and coconut oil. Process the mixture until all is combined and sticky. You may need to stop and scrape down the sides.
- Once you're happy with your base mixture, remove and divide evenly into the muffin tray. Spread a little coconut oil onto the back of a spoon, and use this to press the base down firmly until level. Gently poke a few holes into the top of each base with a fork, and place into the freezer to set while you make the coconut filling.
- For the coconut filling, place all ingredients into the food processor, and blend until everything is combined well, and a thick paste has formed.
- Remove the muffin tray with the bases from the freezer and using a teaspoon, quickly drop a few drops of melted coconut oil over the areas where your poked them with a fork. What you basically are doing is helping the two mixtures to stick together, by using a little melted coconut oil.
- Now, quickly, before the coconut oil solidifies, evenly pour out the coconut filling on top of each base. Pop back into the freezer to set.
- The chocolate drizzle is really simple. In bain marie style, bring to boil a little water in a pot on the stove, turn off once boiled. In a glass mixing bowl (or any bowl that's not plastic), add the coconut oil. Place the glass mixing bowl over the pot of boiling water and using a whisk, stir the coconut oil until it's melted. Gradually add the raw cacao powder and right at the end, add the agave.
- Remove from the heat and stir your smooth chocolate sauce. If your sauce is too runny, add a little more raw cacao powder, and coconut oil visa versa.
- Now the mixture shouldn't be too warm, so spoon into one corner of a plastic zip lock/sandwich bag.
- Twist the end until your mixture is firm and you have a piping bag. Remove the muffin tray from the freezer, and gentle drizzle your chocolate sauce over the bounty tarts.
- You can go wild and decorate as you please. Have fun!
- Use Organic where possible
I hope you enjoyed this recipe 🙂 Follow me on Social media for more inspiration 🙂