This recipe only uses five ingredients and is gluten free, raw, vegan, and organic. Honestly, you can’t even tell it’s raw. The filling is so incredibly fudgy and thick that it could suffice as a dessert all on its own. Now, when the temperatures are in the triple digits you can have a perfect ending to your day and you don’t even have to turn the oven on.
These tarts are so rich that they can easily be split between two people. You can also use a mini-muffin tin and use 1 tablespoon of crust for each tartelette and end up with 18 tartelettes. We suggest using a coconut oil (such as expeller pressed) that doesn’t contain a strong coconut flavor. These tarts taste better the longer they sit. It’s best to make them the day before serving. They keep in the refrigerator for one week.