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RECIPE // Mini Chocolate and raspberry tarts

Updated: Nov 16, 2023

With our CACAO granola, organic and gluten-free, vegan and made only with natural ingredients, we asked Ana Rita Lebreiro to create a recipe that was an ode to chocolate and the result couldn't have been better! If you like chocolate and want a recipe to surprise you, try this one, it'll be a hit!!!

Recipe by nutritionist Ana Rita Lebreiro (@nutripontocome)

(2 mini pies)


8 Medjool dates

140g almonds with skin

28g 70% cacao chocolate

1 tablespoon coconut oil

pinch of salt


120g light soy cream

170g 70% cacao chocolate



CACAO granola

coconut flakes

Start with the base. Remove the pits from the dates, place them in a bowl and pour boiling water over them. Let it stand for about 10 minutes. Meanwhile, melt the chocolate for the base in a bain-marie.

After this time, pour into the bowl of a food processor the almonds, the dates, the melted chocolate, the coconut oil, and the pinch of salt. Grind until it becomes a sticky paste, it doesn't need to be homogeneous.

Divide the dough between two mini tart pans, previously covered with baking paper, and spread it over the bottom and sides. Put it aside in the refrigerator while you prepare the filling.

For the filling, heat the cream. Break the chocolate into pieces and place in a bowl, pour the hot cream over it and let it melt for a few minutes. Mix until it becomes a homogeneous cream, with the chocolate completely melted (if this does not happen, heat this mixture a little, in a bain marie, until the cream is homogeneous).

Divide the cream between the two tart pans and then decorate with the toppings. Place in the refrigerator until it's time to eat. Bon appetit!



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