I realize that this is a recipe that would have made a lot of sense to post on or before Valentine’s Day, as it would make for an easy but decadent treat to whip up for your sweetheart.
I assure you though, these little beauties are just too good to relegate to but one day of the year.
Now, I am typically not a jam-lover. I will choose the “quadruple-chocolate white chocolate chip with macadamia nuts and lugnuts and madness cookie” any day over some ole’ jam-studded thumbprint cookie. But for a tart, well to me a tart needs fruits to really be a very good tart at all, and so for these sweet little tart babies, only jam would do.
You can’t very well have a tart without a crust though! I made this simple rawish chocolate crust pretty quickly in my food processor:
- 1/2 cup raw cashews
- 1/2 cup raw almonds
- 1 tbsp. + 1 tsp. cocoa powder
- 1 and 1/2 tsp. agave nectar
- 1 and 1/2 tsp. chocolate almond butter
- 1 tsp. coconut butter
- less than a pinch of salt
Just blitz the nuts first til they’re teeny, then add everything else and blitz again.
I used a mini muffin pan to mold my tart shells. First, I sprayed the pan with non-stick spray then added little strips of wax paper to the bottom so that I could use them to pull the completed tart shells out later.
I put heaping spoonfuls of the mix into each cup and came up with enough for 14 shells. Just press the mix tightly into the bottoms and press up the sides, then press around the tops to make them smoother. Make sure to press them very tightly so they hold together.
A little dollop of jam goes in each, then a bit of chocolate almond spread tops it off.
I used Crofter’s jam and the same MaraNatha spread that I used in the crust (and on my toast some mornings.)
Biting into one of these for the first time had my eyes rolling back into my head!
Sooooooo…..insane!
I started off wanting to make a raw dessert but the almond butter and jam are not raw ingredients.
You could absolutely make a raw dessert out of this though by filling the cups with something like mashed bananas with cinnamon or maybe a raspberry cashew cream. You’d need to replace the chocolate almond butter in the crust too, not sure what I’d use there though.
Raw or not, I’m really proud of these.
No-bake chocolate jam tarts
Simple chocolate jam tarts in easy molded no-bake shells.
Prep Time: 20 minutes
Yield: About 14 tarts
Ingredients
- 1/2 cup raw almonds
- 1/2 cup raw cashews
- 1 and 1/2 tsp. agave nectar
- 1 and 1/2 tsp. chocolate almond butter
- 1 tbsp. + 1 tsp cocoa powder
- 1 tsp. coconut butter
- less than a pinch of salt
- jam and chocolate almond butter for filling
Cooking Directions
- Pulverize nuts in food processor.
- Add other ingredients and pulse to incorporate.
- Mold crusts in a mini muffin pan and set in freezer to harden.
- Fill with jam and top with chocolate almond butter.
- Store in refrigerator.
What kind of filling would you use in these little tarts?
Those look amazing!
Lee recently posted..Kitchen Sink Curry
Oh my gosh those look amazing! I am running out to buy dark chocolate almond spread today just to make these!
You won’t be disappointed, that dark chocolate almond spread is life-changing on its own.
I think I’d use the same filling you did or else maybe a choc/cherry or cashew strawberry coconut filling
All would be amazing. I love the portion sizes of these too. Very bite size.
GirlonRaw recently posted..Raw Food Made Simple Giveaway
Good point! And they are so rich that you really do only want just one.
They might not be raw but they look totally delicious!
Mama Kelly aka Jia recently posted..Frugal Family Meal – Thai Mushroom Stir Fry Recipe
Dang, those look insanely delicious! I really want to try and make these sometime! I’m bookmarking this recipe.
Kristy @ KristyRuns recently posted..Picky Bar Giveaway!
Mmm, those tarts look amazing!
These look absolutely wonderful! I definitely need to make them soon. I may sub PB&Co Dark Chocolate Dreams peanut butter for the filling since that’s what I have on hand. Thanks for sharing!
megan @ blackberries for jam recently posted..Daily Rituals- Peppermint Tea
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I found your blog through Oh She Glows and I just adore this recipe! I love the idea of putting strips down so you can lift the things properly. I have that problem often – the goodie gets caught and there’s no way to avoid NOT breaking it apart. I made similar tarts last week but baked it with egg + coconut as the base. Good to know I could have gone raw and adding some chocolate!
Leanne @ Healthful Pursuit recently posted..Vegan Creamy Honey Dijon Salad Omega Croutons
Glad you liked the idea! Can’t wait to check out your tarts too, I can never have enough dessert recipes.
Mmm these tarts look SO delicious! I need to get my hands on a jar of that dark chocolate almond spread!
Oh wow these sound so good. Yummy I’m tempted to try these out
Kat @ Cupcake Kat recently posted..This is not a Pudding
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