Paleo mud tarts
Healthy chocolate tarts with a nutty base.
20 min, cook
Nutrition per portion
Preheat the oven to 180'C. Cut grease-proof paper into 1 x 3 inch strips. Line a cupcake tray with the strips placing two into each cupcake well to create a cross.
Add the walnut halves in a food processor and blend until they start to take on a buttery texture. Add the almond flour, egg and salt and pulse until thoroughly mixed.
Use your hands separate the mixture into 10 balls. Mould the balls into 10 tartlet shells and place into the cupcake tray wells. Gently prick the bottom of each with a fork and place in the oven for 8 minutes until slightly brown.
Remove the stone and skin from the avocados and add the flesh in a large mixing bowl. Mash with a folk until no lumps remain. Add the cocoa and honey and mix thoroughly adding extra honey if needed.
Add the chocolate mixture to the tartlets and refridgerate for two hours. To serve, add fruit and drizzle with honey.