Double Chocolate Fudge Tarts

Like our previous cookie sandwich recipe, these bad boys are made up of essentially the same ingredients, just put together in a different way! So you can always make both and the same time and just use half of the mixture. Simple.

 

If you want to, you can make this in to one large tart, it doesn’t have to be mini ones. The fudge doesn’t have to go on the top either. If you would rather have it as a layer in the middle you can, or both! You can have multiple layers!

So, the ingredients you need are exactly the same as our cookie sandwich recipe;

For the base you will either need to have a bag of our superfood cookie mix or you could use one of our other recipes for cookies and leave the lavender and lemon out.

For the main filling;

  • 1 tin rinsed chick peas or other white bean
  • 50ml milk of choice
  • 5 tablespoons maple
  • 1 tablespoon ground flax
  • 4 tablespoons cacao or cocoa powder
  • optional – 1 tsp pure vanilla
  • 35g dates (softened)
  • 25g gluten free oats

For the fudge sauce filling

  • 90g soaked dates
  • 100ml milk of choice
  • 2 tablespoons maple
  • 2 heaped tablespoons cacao or cocoa powder

Method

  • To make the cookies, you will just need to follow the instructions with the bag. Or follow the recipe for our other cookie recipe.
  • Either split the cookie mixture in to your moulds/cupcake cases to make the bases. If you are making 1 big tart, then you will need to cook for longer. About 20-25 minutes for small individual ones and 30-35 for one large one.
  • Once they are done, leave them to cool fully.
  • You can make either of the fillings first, it doesn’t really matter.
  • So we will start with the fudge centre filling – put your milk, maple and dates in a pan and heat gently until the milk is warm and the dates have become really soft. You can also do it in the microwave for 30 seconds to a minute to speed things up!
  • Put in to your blender and blitz until everything is smooth. Then add the cocoa/cacao powder and blitz again.
  • Put your fudge in to a bowl to use later, it will allow it to cool fully as well.
  • To make the main filling – rinse off the beans well and put in the blender with the milk, maple, vanilla (if using) and soaked dates.
  • Blend until smooth.
  • Add the flax and blend again.
  • Add the oats, and cacao/cocoa and blend until completely smooth. You can give it a little taste at this point and see if it’s sweet enough. You can add a little more maple if you want to make it sweeter but remember you have the other filling which is really sweet!
  • Then all you need to do is layer it. If you are making mini ones it is worth using a piping bag to get the filling in. If you are making one large one then you can just as easily spread it. If you want to put in multiple layers, a piping bag would work better as well so that you don’t end up just mixing the layers together. Unless you want to!
  • So make it however you want, then leave in the fridge for a couple of hours and enjoy!

 

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