What can I say, we happen to have the love-filled day on the brain and can’t help but share fun recipes that get you away from that boring candy aisle! On Monday we shared White Chocolate Covered Strawberry Cake Balls and today Rachel of Grok Grub joins us with one very fun Valentine’s Day recipe share – Queen of Hearts Tarts!
Maybe it is the girly side of me, but Valentine’s Day provides the perfect excuse to go a little overboard with the heart-shaped everything and the pink and red. Rachel took full advantage of these privileges when creating the recipe for Queen of Hearts Tarts, and I don’t know how anyone could resist the urge to recreate these fun treats at home!
If you make these, please be sure to leave a comment below telling us how you shared them with your loves this Valentines!
♥♥♥
Ingredients
- 1 cup raw cashews
- 1 cup dates
- 1/3 cup finely-chopped unsweetened chocolate
- 4 tbsp coconut oil
- 1/2 cup raw cashews
- 1 1/4 cups raspberries
- 1 tbsp maple syrup
- 4 tbsp coconut oil
- 1 tbsp finely-chopped white cacao or white chocolate
- 1/2 cup raspberries
Instructions
- To make the chocolate crust, combine the cashews, dates, chocolate and coconut oil in a food processor. Pulse until all of the base ingredients are finely ground and a coarse, sticky paste forms.
- Transfer to a 8x8" rimmed pan and press firmly to an even thickness with your hands or the back of a spoon. Alternately, press into the bottom and up the sides of two 6" x 1" heart-shaped tart pans. Chill.
- To make the raspberry filling, place the cashews in a bowl, cover with water and allow to soak for minimum 4 hours and preferably overnight. Drain the water from the cashews and combine them with the rest of the filling ingredients in a food processor or blender. Puree into a smooth batter. Pour on top of the chocolate base layer, smooth its surface with your fingers or the back of a spoon and set in the refrigerator to chill.
- If desired, top with 1/2 cup raspberries and the finely-chopped white cacao/chocolate.
