Chocolate Mandarin Tarts

Desserts

By Holly, Paradise Pantry

These are tarts that you need in your life. Loving Earth nailed the combination of mandarin and chocolate but I thought I’d take it to the next level. The flavours of the sweet refreshing mandarin and earthy, rich cacao are a match made in heaven. The Buckinis and Paleo Mix add a beautiful crunch and the silky smooth chocolate on top is irresistible. These are my go to for dinner parties as they have that wow factor to impress guests.

Ingredients
Method

base
1 cup Berry Choc Paleo Mix
1 ½ cup Chocolate Buckinis Clusters
16 fresh Medjool dates
pinch of Celtic salt
Mandarin Filling
1 cup of mandarin juice
300g of organic silken tofu (or use extra ½ cup of cashews instead of tofu)
1 cup of Cashews (soaked for 4 hours)
2 tbsp Coconut nectar or maple syrup
2 tbsp of Coconut Oil
15 pieces of Chocolate
mandarin zest
Good sprinkle of Cacao Nibs

Step 1Pulse the Paleo Mix, Buckinis, dates and salt in a food processor until it is a sticky clump.
Step 2Line the tart trays with baking paper and press the date mixture firmly into the bases – place in fridge to set.
Step 3Juice the mandarins (I just used my hands). Pulse the juice, tofu, cashews, coconut nectar and coconut oil in a food processor until smooth.
Step 4Remove the bases from the freezer and fill with the mandarin filling mixture and place back into the freezer for 30 minutes.
Step 5Once set, melt the Mandarin Chocolate and drizzle over the tarts. Sprinkle over mandarin zest and cacao nibs, then place back into freezer for another 10 minutes.
Step 6Serve with fresh mandarin slices and enjoy!