Raw Choc Treats

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Easter is done and dusted for another year which means you can go back to your normal chocolate behaviour…

Chocolate was always my nemesis.  No matter how hard I tried, I couldn’t seem to be rid of it. I was the girl who could inhale a family sized block of Cadbury mint chocolate in a heart beat, without flinching and without sharing! Now the thought of doing that wracks me with fear and pain and teeth aching!

Now my chocolate indulgences are raw and made with cacao instead of sugar, milk and cocoa.

Many of my clients are telling me that even after a week of clean eating, a small amount of chocolate made their tummies turn, their heads pound and left them feeling nauseous and unsatisfied.

My Easter chocolate indulgence, however, left me feeling noble, well and truly sated in terms of a sweet and chocolatey desire and also, very, very healthy!

I made these delicious RAW chocolate mousse tarts which made an excellent easter choc replacement, but honestly would be awesome ANYTIME of the year!

I ate just 1/2 of one of these little chocolatey morsels and it FILLED me up for the afternoon and was almost, almost too sweet, even for me!

But they were ohhh sooo good and ooohh soooo much better than headache inducing, sickly sweet, other chocolates!

These little tarts will be helping your body out with omega 3s (from avocado and chia seeds), fibre (from flaxseeds) and protein (from nuts). So they will keep you fuller, provide you with essential nutrients AND keep you regular :)

I would call that a WIN WIN!

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Filling Ingredients

1 ripe Avocado

6 dried dates (soaked in water)

2 tbs raw cacao powder

2 tbs raw cacao nibs

2 tbs rice syrup

4tbs chia seeds (soaked)

Crust Ingredients

1 cup mixed nuts

1/3 cup flaxseeds

1 cup shredded or flaked coconut

6 dried dates (soaked in water)

2 tbs rice syrup

1/4 tsp sea salt

2 tbs raw cacao powder (for chocolate base)

Filling Method

Blend together all ingredients except the cacao nibs,  using the left over water from the dates to make sure the mousse is smooth. Taste, if it needs more sweetness add a little more rice syrup.

Once the mousse is light and fluffy, stir through the nibs.

Refrigerate

Crust Method 

Blend all ingredients together in a food processor until nice and crumbly and sticky enough to hold together in a dish.

Either press the mix into small pie tins or one large one (will make about 4 small).

Refrigerate.

Put the mousse into the pie crust just before ready to serve.

Serve with fresh berries.

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