No Bake Vegan Tahini Infused Chocolate Black Sesame Seed Tarts! Easy to prepare, and insanely delicious!
Place the hazelnuts, brown rice puffs, a pinch of sea salt and shredded coconut into a food processor and blend until rough crumb texture.
Add the medjool dates, pits removed, and blend until the mixture starts to stick together. You can check this by taking a small amount of the mixture and pressing it together between your fingers.
Add the sesame seeds and briefly blend just until they start to stick to the base mixture.
Evenly transfer into two 5.5 inch (14 cm) tart pans. Firmly press mixture into the pans until you have formed two tart bases, then set aside.
Place the dark chocolate into a heatproof bowl, then place the coconut milk into a small pot and cook on low, medium heat until it starts to boil.
Pour the coconut milk onto the chocolate, add the tahini, and wait a minute before stirring, then stir well until smooth.
Evenly pour the ganache into the tart bases and transfer to the fridge for a couple of hours to chill, or until set.
When ready to serve, decorate with some sesame seeds, optional sea salt and dig in!
These chocolate black sesame tarts will keep in the fridge for up to 5 days if you haven’t devoured them beforehand!