So…. I was waiting for cherries and peaches and even tomatoes for what seemed like forever. And now, all at once I have everything. I’ve been seeing other bloggers enjoying these things for ages now, and just all of sudden local produce is ready and now it’s almost done. So sad! I have so many more recipes I want to share but maybe I wont get to. As sad as it is, I’m planning out my pumpkin and sweet potato recipes already. Expect a few more summery recipes to come though 🙂
That being said, I guess these could be served with all different kinds of fruit. I mean really, there are so many different fruits that go well with chocolate, but cherries are up there, on my list at least.
Of course, you can make these in any kind of shape or size, even larger mini pie pans like I used in my vegan banana cream pies, or you can even make these in a mini muffin tin. I used some silicone mini muffin cups, but even if you have a metal tin you can press these into the tin and form them in the shape you want, freeze them until solid(or close to!) and then pull them out. It may be a little more difficult, but still do-able if you don’t have other options 🙂
Chocolate Cherry Mini Tarts
makes 8 – 12 mini tarts, depending on size
- 1/2 C raw almonds
- 1/2 C dried cherries
- 1/4 C Medjool dates
- dash vanilla
- 1/4 C unsweetened cocoa powder
In a food processor, process the almonds until no large pieces remain. Remove the ground almonds and place in a bowl. Add the cherries and dates to the food processor and process again until no large pieces remain. Add in the ground almonds, vanilla and cocoa powder and process until the mixture is completely combined but still crumbly. Spoon the mixture into your preferred tin(either a mini muffin tin, mini pie plates, mini tart pans, etc) and press down firmly to form. Place the shells in the freezer until ready to use.
- 2 ripe avocados
- 2 tbsp milk(any kind will work, I use almond milk)
- 1/3 C cocoa
- 1/3 C maple syrup
- enough fresh cherries to top each tart
In a food processor, completely combine the avocados, milk, cocoa and maple syrup. Process until completely smooth. Taste and add more maple syrup as desired. If your avocados are fairly large the filling may still have a slight avocado flavor, if so add a little more cocoa powder and maple syrup until it tastes right.
To assemble the tarts, remove the shells from the freezer. It’s easiest to remove the crust from the tin when it is frozen, so if serving them out of the tin, remove them first. Place a dollop of the chocolate filling in the tart and top with a cherry. Serve.
These will last in the fridge until ready to serve, but I wouldn’t store them for more than a day.
To make them a little easier to eat, consider pitting and slicing the cherry before placing them on top and serving.