Mini Baileys Chocolate Tarts
1 hr 
20 tarts 
Looking for an irresistible dessert that’s both cute and guilt-free? Your search ends here with our Mini Baileys Chocolate Tarts. Crafted by the talented plant-based chef Lucy Connelly, these delightful treats are perfect for your festive gatherings, and the best part? They’re vegan, gluten-free, and free from added sugars.
These Mini Baileys Chocolate Tarts are more than just a Christmas indulgence. With the flexibility to prepare them up to 3 weeks in advance, they become a versatile addition to any special occasion throughout the year. Picture heart-shaped delights for Valentine’s Day or any celebration your heart desires. Consider yourself a “star baker”? These Mini Baileys Chocolate Tarts are your chance to shine, not just during the festive season but all year round. And here’s a pro tip: they’re so addictive that doubling the recipe is a smart move.
The key to the indulgent flavour lies in our premium ingredient, Food Thoughts Dark Chocolate Chips, boasting a heavenly 70% cacao solids. These chips bring an intense chocolatey richness to these divine tarts.
Ready to impress your guests and become the hero of your next gathering? Dive into the world of exquisite flavours with our Mini Baileys Chocolate Tarts. Your taste buds will thank you.
You will need
- 200g dates
- 80g walnuts
- 75g gluten free oats or buckwheat flakes
- 20g Food Thoughts Organic Cacao Powder
- 1 can of full fat coconut milk
- 80ml Baileys liqueur
- 100g Food Thoughts Luxury Dark Chocolate Chips
- You will also need: 2 x mini tart tins
Method
In a food processor add dates, walnuts, oats/buckwheat flakes and cacao powder. Blitz until combined, and only small walnut chunks remain.
Split the mixture evenly between the tart tins. This should make approximately 20 tarts weighing 18g. Press mixture down and up the sides to create the base of the tarts.
Place in freezer to set for 30 minutes.
Meanwhile in a saucepan over a medium heat, simmer coconut milk, Baileys and dark chocolate melts until completely combined. Leave to cool.
Next, gently remove the bases from the tart tins and place on a baking tray.
Give the filling a stir to ensure it is still smooth with no lumps, and fill up the bases of the tarts.
Place back in freezer to set for 45 minutes, before dusting with cacao powder.
Keep stored in freezer for up to 3 weeks, and allow 10-15 minutes to warm up before eating immediately
