Chocolate tarts
Prep time
Total time
Serves: 6 mini tarts
  • 1 cup almonds
  • 1.5 cup oats (I used gluten free oats)
  • 3 tbsp cacao powder
  • 1 cup pitted medjool dates
  • ¼ tsp sea salt
  • 1 tbsp coconut oil (no need to melt)
  • 3 tbsp water
  • 2 small-medium avocado
  • 3 tbsp cacao
  • 4 tbsp maple syrup
  • 1 tsp vanilla
  • 1 scoop WelleCo Nourishing Protein
  • 3 tbsp coconut cream (the fat from a can of coconut milk)*
  • ¼ cup dark chocolate, chopped
  • ½ pomegranate, deseeded
  1. Prepare crust by adding almonds, oats and cacao to a food processor. Blend on high until it forms a fine crumb. Add in dates, salt, coconut oil and blend. The mixture should start to form a dough, but if it's too dry add in the water a tbsp at a time until it sticks together.
  2. Lightly grease tart tins with a little coconut oil. Press crust into tins and set aside in the fridge.
  3. Empty out food processor and add in all filling ingredients. Blend on high until smooth and glossy.
  4. Spoon dollops of filling into each crust and top with chopped chocolate and pomegranate. These keep well in the fridge for up to 4 days.
Recipe by Bo's Kitchen at