Servings: 6
Ingredients
Crust
- 1 cup quick oats
- 1/2 cup shredded coconut
- 1/2 tsp cinnamon
- 4 dates
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1 tbsp orange juice
- 1 tsp orange zest
- 2 tbsp sugar or dry sweetener of choice
- 2 tbsp coconut oil
- 1 tbsp honey
- 2 tbsp water
Chocolate Pudding
- 2 cups milk of choice
- 4 tbsp cocoa powder
- 6 tbsp sugar or dry sweetener of choice
- 1 tsp vanilla
- Pinch of salt
- Additional 1/3 cup milk
- 3 tbsp cornstarch
Instructions
Crust
- Mix all crust ingredients in your food processor until a sticky consistency. If dough doesn't come together, add a bit more water until dough comes together.
- Press tightly in 6 greased mini tarts pans and refrigerate for 30 mins while you make the filling.
Chocolate Pudding
- In a saucepan over medium heat, mix the 2 cups milk, cocoa powder, sugar, vanilla and salt. Stir until sugar is dissolved.
- Mix the remaining 1/3 cup milk with the cornstarch until cornstarch is dissolved. Add it to the saucepan and stir everything until thickened. Lower heat and stir for another 2 mins.
- When tarts are set and firm, remove from the pans. Pour the chocolate pudding filling evenly into each tart and refrigerate again for at least 1 hour or until the pudding thickens.
Tried this recipe?Let us know how it was!