Special thank you to Amore di Mona for sponsoring this post.

Warm weather has been a little late in the UK this year so I’m bringing some heat and spice with these Chilli Lime Chocolate Tarts. A new flavour combination for me and absolutely divine with chocolate.

Perfect to spice up your Summer celebrations I say.

These gorgeous tarts couldn’t be more simple to make with zesty raw base tart crust and decadent spicy chocolate ganache filling. The raw tart crust is made with oats, tigernut flour, cacao, medjool dates, lime zest and lime juice. Just beautiful on its own and you could also use this recipe to make bliss balls.

If you don’t have tigernut flour then you can use ground nuts or seeds of your choice in here.

The chocolate ganache filling is made with dark vegan chocolate, oat cream and infused with chilli. You can replace the oat cream with a different plant-based cream if you like. I simmered the oat cream with a chilli for couple of minutes to infuse the cream before adding chopped chocolate. And you can make it as spicy as you like.

For the decoration I’ve used leftover ganache piped on top, lime zest and lime slices. Very simple, unusual, luscious and decadent.

Yield: 6 tarts

Chilli Lime Chocolate Tarts (vegan & gluten-free)

Ingredients

Tart crust:

100g oats (1 cup)
70g tigernut flour (1/2 cup)
2tbsp raw cacao powder
1/4tsp cardamom (optional)
pinch sea salt
8 medjool dates, pitted
zest of 1 lime
juice of 1 lime

Chocolate ganache filling:

300g dark vegan chocolate (10.5oz)
320ml oat cream (1 and 1/3 cup)
1-2 dried chillies
pinch sea salt

Topping:

leftover ganache
lime zest
lime slices

Instructions

Place oats into food processor and blend until roughly ground. Add tigernut flour, cacao, cardamom and sea salt and blend until evenly mixed. Add pitted dates and lime zest and blend again. Add lime juice bit by bit until the mixture sticks together when pressed.
Lightly grease 6 tart tins. You can also line the base for an easy removal.
Spoon the mix evenly into each, press tightly onto the base and the sides to form a crust. Set aside.
Roughly chop the chocolate and set aside.
Place oat cream and chilli into a medium pot and bring to boil. Leave to simmer for couple of minutes to infuse the chilli into the cream.
Take off the heat and squeeze the chilli into the cream before removing.
Add chopped chocolate into the pot with the cream and stir until completely melted.
Pour or spoon the ganache onto the crust of each tart and place into fridge to set for at least five hours or overnight.
Place the leftover ganache into fridge to set into piping consistency.
Once set gently remove from the tart tins.
Fill a piping bag fitted with a large round nozzle with the leftover ganache and decorate your tarts. Top with lime zest and lime slices.
Best served chilled.

Notes

I've used 6 small 10cm tart tins with removable base in this recipe.
You can replace the tigernut flour with ground nuts or seeds of your choice.