Aussie food blogger and nutritionist Jessica Sepel’s philosophy is that you can ALWAYS make a healthy alternative to your favourite sweet. These Raw Chocolate Almond Tarts are healthy and delicious – and they’re super-easy too.

Makes 6 mini tarts or 1 large tart

140g almonds
40g shredded coconut
75g coconut oil, melted
225g fresh dates, pitted
A pinch of Himalayan salt

50g virgin organic coconut oil
1 tsp ground cinnamon
75ml rice malt syrup
50g cacao powder
1 tbsp tahini
2 tbsp shredded coconut, toasted (to serve)

To make the nut crust, soak the almonds for 4–6 hours beforehand (optional). Process all the ingredients in a highpowered blender or food processor until well mixed.

Spoon the crust mixture into a paper-case lined 6-hole muffin tray or 20cm lightly greased fluted tart tin with removable base. Press down firming using the back of a spoon and place in the freezer.

To make the chocolate filling, melt the coconut oil over a low heat and then turn off the heat. Add the remaining ingredients and whisk until smooth.

Remove the tart crust(s) from the freezer and spoon in the filling. Refrigerate for at least 1 hour.

When ready to serve, remove from the fridge and sprinkle the top with coconut. You can add toppings such as goji berries, walnuts or fresh berries.

Get more recipes from Jessica's book The Healthy Life.