These little Melt-in-your-mouth treats are FABULOUS to keep in your freezer for those moments when you just need a little something!!
Recipe Credit goes to a dear friend at http://www.nourishingfaithandfamily.com/2013/08/27/no-bake-chocolate-mint-tarts/
What you will need:
Crust
- 3/4 cups Blanched almond flour
- 1/2 cup Raw Cacao Powder
- 6 Organic Medjool Dates
- 1 tablespoon Extra Virgin Coconut Oil
- 1 teaspoon Vanilla Extract
- 1 pinch Himalayan Sea Salt
Filling
- 3/4 cups Extra Virgin Coconut Oil
- 1/4 cup Unfiltered Raw Honey
- 2/3 cups Raw Cacao Powder
- 1/2 cup Canned Full Fat Coconut Milk
- 1 tablespoon Vanilla Extract
- 1 pinch Himalayan Sea Salt
- 2 drops Peppermint Essential Oil (*Make sure it is certified therapeutic grade since it is being consumed orally.)
Note
Equipment Needed:
- Food Processor OR be willing to fight with you Blendtec LIKE ME!
- 12 Silicone Muffin Cups OR I found a silicone candy tray (smaller portions of 24)
How it’s Done:
| Crust | |
| Step 1 | |
| Add Almond Flour and the rest of the crust ingredients and pulse until it’s a fine meal and will hold together when pressed between your fingers. If it is too crumbly, add a tiny bit of water or another date.
**If you want to boost the nutrition, you can add some milled chia seeds. Chia seeds absorb moisture, so you will want to add a bit of liquid to your mix so it holds together nicely. |
|
| Step 2 | |
| Use a small scoop to divide the crust mixture evenly between 12 silicone muffin cups. Press the mixture into the bottom. Place the cups on a small tray and place in the freezer while you make the filling. | |
| Filling | |
| Step 3 | |
| While the crust in firming up in the freezer, make your filling. Place all filling ingredients in the food processor and process until VERY smooth. | |
| Step 4 | |
| When the filling is done, use a small scoop to divide the filling mixture evenly between your 12 muffin cups. | |
| Step 5 | |
| Place the tarts in the freezer to firm up. | |
