Mini Orange and Cashew Chocolate Tarts

Makes 6


1 box (300g) Primrose’s Kitchen Orange and Cashew Granola 200g dates
200ml coconut milk
1 avocado

1 teaspoon of orange extract 1 orange
100g dark chocolate
1 tablespoon of maple syrup 1 teaspoon of cacao powder


  1. Begin by removing any pits from the dates and soak them in boiling water for 10 minutes. Drain and blitz in the blender until a paste is formed.
  2. Blend 260g of the granola in the blender for a few seconds before adding it to a bowl along with the date paste. Combine until mixed together well.
  3. Preheat the oven to 180c and then split the mixture between 6 mini tart tins. Press the mixture down firmly on the base and up the sides before placing in the oven for 12 minutes.
  4. Whilst the bases are cooling prepare the filling by melting the chocolate and adding it to a blender along with the coconut milk, avocado, orange extract, orange zest and juice from 1/2 of the orange. Blend until smooth.
  5. Pour the mixture into the 6 tarts and place in the freezer for an hour to set.
  6. Combine the leftover 40g granola with maple syrup and cacao powder and top the tarts with it. Garnish with extra orange zest and enjoy.

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