Check ingredients Preheat oven to 350ºF.
Make the crust by adding tigernut flour, salt, and cacao powder into a bowl. Mix until combined.
Add coconut oil and maple syrup and incorporate using a fork.
Divide the mixture between 4 tart tins and press the mixture evenly onto the bottom and up the sides of each tart tins.
Poke crust with a fork and place in the oven to bake for 8 minutes.
Remove from the oven and let cool completely.
Prepare the filling by adding the medjool dates into a bowl. Cover with boiling water and let sit for 10 minutes.
Drain water (you can keep it to use in smoothie or oatmeal recipes), gently squeeze the water out of your dates and transfer into a high speed blender along with the rest of the filling ingredients.
Blend until smooth, scraping the sides as needed.
Divide the chocolate filling between the 4 tart tins. Smoothing out the top.
Refrigerate for at least 1 hour.
To serve, remove the tarts from the tart tins and garnish with fresh berries and more chopped dark chocolate.
Keep in the fridge for up to 3 days in an airtight container.
Do I need to use dark chocolate? I would say yes. The dates add a lot of sweetness and I feel like if you would use a chocolate below 70% your tarts will end up overly sweet.
Can I use another nondairy milk? I think so. There is not too much of it in the recipe so you should be ok using any other nondairy milk. Just make sure it is not sweetened.
Can I use medium or firm tofu? No. The silken tofu is what makes this cream so deliciously creamy.
I don’t have tigernut flour, can I use something else? I think almond flour would be a great substitute here.
