These raw vegan peanut butter tarts are the perfect easy no bake dessert! Delicious, easy to make and high in protein, these treats are a healthier alternative to many processed desserts.
Blend the buckwheat groats, cacao powder, dates and almond butter in a food processor for 30 seconds, add your water and blend until the mixture comes together and the buckwheat groats are coarsely ground, scraping down the sides of the bowl occasionally.
Separate the mixture into two evenly shaped balls and transfer to your mini tart tarts (make sure they have removable bases and are lined with baking paper). Flatten the mixture with your hand to make a disc shape and work the mix up the sides and along the bottom of the tin, smoothing out as you go along.
Place your tart bases in the fridge whist you make your filling. Blend all the mousse layer ingredients together until smooth and glossy and transfer the mixture to your tart tins. Smooth with the back of a spoon and place in the fridge to set for approximately 30 minutes. Melt your chocolate over a low heat until fully melted and allow to cool for 1 minute.
Pull out your tarts and slowly swirl your chocolate over the top of the mixture with a teaspoon to create a swirl pattern. Decorate with crushed peanuts and fresh fruit and enjoy straight away.