Okay, so the title kind of of super long, but it really does capture what this recipe is all about: raw vegan and gluten free chocolate tarts, covered in blueberry sorbet and topped with strawberries and banana, and more chocolate sauce. It is also refined sugar free. Delicious, I know. I made this during a breakfast experiment (I am trying to incorporate fully raw meals into my diet), and it is so yummy, I had to share it here! However, I wasn't taking progress shots like usual, because it was an experiment, so not only is some of the measurements a little vague, but I only have the one iPhone photo, so I hope that's okay!

Makes 4 chocolate mini tarts, approx. 20-30 minutes to make.

You will need:

For the chocolate tart:

5 pitted and soaked medjool dates (soak in warm water for 5 minutes!)
1 large handful of almonds
1 tbsp cacao powder
1 tbsp maple syrup

1. Combine all ingredients for the tart in a food processor until sticky and forms a ball.
2. Between two sheets of non-stick baking paper, roll out the dough with a rolling pin until around 5 mm thick. Using a large circular cutter, cut out 4 mini tarts. You might need to cut two, roll dough back together, and start again.
3. Place these tarts on a plate and in the fridge until ready.

For the blueberry sorbet:

1 large handful of frozen blueberries
1-2 tbsp water/coconut water

1. Combine blueberries in a food processor with water, add more water as needed. Scoop out into a bowl and place in freezer until ready to serve.

For the chocolate sauce:

approx 2 tbsp maple syrup
1 tbsp cacao powder

1. Place maple syrup in a small bowl. Slowly add the cocoa powder and mix until it reaches a smooth consistency. You might not need all the cocoa powder.

Assemblage:

4 chocolate tart bases
blueberry sorbet
3 chopped strawberries
1 chopped banana
chocolate sauce

1. Place one large spoonful of blueberry sorbet on top of each tart base.
2. Layer the strawberry pieces and banana on top of the sorbet.
3. Coat with chocolate sauce!
5. Serve!