Choc Blackberry Tarts
Amazing guilt-free summer dessert! Deliciously cold, totally decadent & gluten free, dairy free & refined sugar free! These look amazing & are so simple to make - plus, use your imagination & there are loads of variations possible!
1.Blend the blackberries, coconut oil & BallBag mix in a food processor until smooth(ish).
2.Spoon your semi-frozen purple mixture into a silicone muffin tray & use a spoon / wet fingers to press mixture into the sides & shape a hollow into the centre (make sure the ‘walls’ are relatively even & at least 3-5 mm in thickness, but don't worry if they look a bit messy)!
3.Place in the freezer to set hard (I left mine for a few hours).
4.Remove cases from the freezer, check that they’re solid & then remove each one quickly from your silicone tray by pushing the bottoms up & 'inside out'. (Or just take one out at a time if this is 'your' special clean treat - the rest will keep in the freezer for weeks!)
5.Fill your case / cases with dollops of yoghurt & top with another frozen berry, eat straight away / once the shell is semi-defrosted (soft enough to spoon through easily, but not too melty!)