• 1C dry cashews
  • 1-2T coconut oil
  • 2T coconut flour


  • 1C cashews, soaked
  • 2t vanilla
  • 1/2-3/4C cacao powder
  • 1 young coconut
  • 1/2C cacao butter (melted), or coconut oil
  • 1/2C agave or other liquid sweetener
  • Pinch sea salt


  1. For the base: grind cashews into a fine powder. Place in mixing bowl.
  2. Mix in oil. Add flour and knead into a dough.
  3. Press dough into mini tart cases lined with plastic wrap. Set aside in freezer.
  4. For the filling: Crack coconut, and pour water into a bowl. Set aside.
  5. Scoop out flesh and place in a high speed blender. Add all other ingredients and blend, adding coconut water slowly as needed until you have a silky smooth mixture.
  6. Pour chocolate into tart cases, and set in the freezer.