These spiced beauties will give you all kinds of Christmas feels… gingerbread spices, a white chocolate ganache filling and fresh tart raspberries, what could be better! This recipe depends on thick coconut cream and many brands have different ratios of coconut to water. If you’re unsure, store the can in the fridge to let it separate. When you open the can, discard the water and use the thick creamy goodness that has separated out.
2 cup raw almonds
2 tablespoon coconut oil
2 tablespoon rice malt syrup
1 tablespoon ground cinnamon
1 tablespoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon sea salt
270ml coconut cream
35g cacao butter
10 drops liquid stevia
1 vanilla bean, seeds scraped
¼ cup pistachios, crushed
1. To make the base, pulse almonds in a food processor until it resembles fine crumbs.
Add in coconut oil, rice malt syrup, spices and salt and pulse until mixture becomes
2. Press neatly into eight mini tart tins rubbed with a little coconut oil. Set in the freezer for
at least one hour, or the fridge overnight.
3. To make the filling, gently heat the coconut cream in the microwave for 30 seconds. You
don’t want it boiling hot, just warm enough to melt the cacao butter. Pour into another
bowl to cool slightly and stir in the cacao butter, stevia and vanilla. Whisk until combined.
Pour into the prepared tart tins and leave in the fridge to set for at least an hour.
4. To serve, top tarts with pistachios and raspberries.