Chocolate Cream, Vegan, No-Bake Tartlets

PREPARATION

• 1
  Pour 1.5 dl of hot water over the pitted dates and set aside.
• 2
  Toast the nuts in a dry pan over medium heat, then grind them and the oats in a food processor and place in a bowl.
• 3
  Next, blend the softened dates with their water and the melted coconut oil into a creamy paste in the food processor. Pour this cream into the nut-oat mixture.
• 4
  Add a pinch of salt and a little cinnamon, then mix thoroughly.
• 5
  If it's too firm, you can add more water; if it's too soft, add more oats.
• 6
  Place it in the refrigerator to rest while you prepare the cream. Pit the dates and soak them in hot water as before (but this time, we won't use the water).
• 7
  Melt the chocolate over a double boiler or in the microwave, then stir in the coconut oil until it also melts.
• 8
  Measure the coconut cream, dates (without water), chocolate, and coconut oil into a food processor and blend until smooth.
• 9
  Take the dough out of the refrigerator and press it into muffin molds in a thin layer.
• 10
  Once the tartlets are ready, spoon in the chocolate cream.