No-Bake Chocolate Mint Tarts

Image

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.  

Grain Free Brownie Cheesecake Bars

Image

These are dangerously rich little desserts…you have been warned!  Note: I re-worked this recipe from its original form quite a bit…I feel like I also must say that I found these to be very dense…still VERY good…but maybe the recipe could use further “tweaking”.  Maybe my baking friends out there could give it a go…

What you will need:

-For the Brownie-

  • 8×8 pan
  • parchment paper
  • 6 eggs
  • 1.5 c of raw unsweetened cocoa powder
  • 1.5 c of coconut sugar
  • 9 tbsp of Coconut oil (melted)
  • 6 tbsp Vanilla
  • 2 pinches of salt

-For the Cheesecake-

  • 8 oz Cream Cheese (room temp)
  • 1/3 c Heavy Cream
  • 1/3 c Greek yogurt
  • 1/3 cup + 2 tbsp coconut sugar
  • 2 eggs (room Temp)

How it’s Done:

  1. Preheat Oven 350
  2. BROWNIE: Add all dry ingredients, in a medium bowl whisk eggs together, add slowly into dry mix until well combined.  Add coconut oil and vanilla…mix well.  Pour into 8×8 inch pan lined with parchment paper.  Bake 15-20 min.  I checked mine with a toothpick at 20 min and it was perfect.
  3. Cheesecake: Beat all the ingredients together until smooth.  It is very important that the cream cheese be at room temp as it WILL have little chunks.  Pour over a slightly cooled brownie layer. 
  4. Return to oven for 25-30 min…30 min worked for me (use toothpick again)
  5. Allow the bars to cool before serving.  I ended up having mine in the refrigerator overnight before they were served

OPTIONAL:  We topped ours with Dark Chocolate Sauce, and fresh Raspberries.   I think Coconut Ice Cream would be divine!! (next time)

Recipe Inspiration from: http://thecoconutmama.com