Cacao & Cherry Tarts

Cherry cocoa tarts - recipe


200g unsalted, raw cashew nuts

4tbs maple syrup, honey or agave nectar

Juice of half a lime 125ml

filtered water

some grated dark chocolate

A handful of cherries

150g of our Courgette & Cacao Granola

100-150g Dates

Place the cashews in still water and soak them for 2-4 hours, or better still overnight.

The next day, drain the cashews, then place them along with the honey, lime juice and filtered water in a blender and blend until smooth and cream-like.

Place in the fridge whilst you prepare the tartlet crust.

Put the dates and the granola in a food processor and pulse until nicely combined.

Press the mixture into tart forms, which should have a removeable, loose base.

Fill your cases with the cashew cream and garnish with cherries and grated dark chocolate or pumpkin seeds.

Then place the tartlettes in the fridge until you are ready to serve them.


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