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Mini Baileys Chocolate Tarts @baileysofficial

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Mini Baileys Chocolate Tarts @baileysofficial ⁠ ⁠ Vegan, gluten free and with no added sugar! @whatluceeats' recipe below makes 20 but they can be kept in the freezer for up to three weeks - so you can take one out each time you fancy a sweet festive treat!⁠ ⁠ INGREDIENTS⁠ 200g dates⁠ 80g walnuts⁠ 75g gluten free oats or buckwheat flakes⁠ 20g Food Thoughts Natural 100% Cacao Powder⁠ 1 can of full fat coconut milk⁠ 80ml Baileys liqueur⁠ 100g Food Thoughts Dark 70% Cacao Chocolate Melts⁠ 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 ⁠ Are you feeling festive? Or do you think it's too early to mention the C word... ⁠ ⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ ⁠