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.