Choc Berry Fudge Tarts


  • 1/2 cup hazelnuts
  • 1 tin 270ml Ayam coconut cream
  • 10 medjool dates, pitted
  • 1 tbs natural peanut butter
  • 1/2 avocado
  • 2 tbs raw cacao
  • 1 tbs chia seeds
  • 1/2 cup frozen raspberries


Add hazelnuts to processor and pulse twice quickly to chop.

Add remaining ingredients, except raspberries, and blend until combined.

Spoon into individual springform pans.

Add raspberries to processor and quickly blitz.  Sprinkle on top, add some coconut and set in freezer for at least 1 hour.

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