Tag Archives: chocolate tarts

no-bake MINI chocolate tarts!

21Nov14-059©chicksphotoI took this picture the other night and I immediately wanted to make creamsicles.

right?! you get it.

The day was HOT. And the weekend was HOTTER – Meaning that baking was never going to be a happening thing in my kitchen. Creamsicles seemed like a good compromise. Sweet and delicious – minus the heat. But then I couldn’t find popsicle molds and basically my whole world came shattering down as I stumbled around the Woolworths on Saturday night looking for some popsicle mold-like container. I’m a wild and crazy kinda lady on Saturday nights. I had these really solid intentions of cashew cream/coconut milk/orange zest amaz-sicles – but alas Woolworths really dropped the ball.

So. Now that you REALLY want a creamsicle… I bring you… no-bake chocolate tarts! YAYYYYY!

No-bakeTarts-23Nov14-007©chicksphotoThey are super cold. They are super delicious. And they are super easy. I have made this before in a ‘one big pie’ sort of way… but when I looked back on that recipe it had about 10 ingredients for the base alone which, again, just wasn’t a happening thing. So, in my lazyness, I eyeballed a bunch of ingredients into a food processor and hoped for the best. Here’s to me accurately remembering the recipe for you now! Woop!

No-bakeTarts-23Nov14-028©chicksphotoNo-Bake Chocolate Mini-Tarts
Gluten-Free, Dairy-Free and DEELIGHTFUL.

Ingredients

Crust
1 c. pecans
1/2 c. medjool dates
2 tbsp. cocoa powder
1 tbsp. coconut oil

Filling
1 c. avocado flesh
2 tbsp. cocoa powder
1/2 tsp. salt
1/2 tbsp. arrowroot powder
1/3 c. maple syrup
1/3 c. oat milk
1/2 tbsp. peanut butter (totally optional)
1/2 tsp. vanilla
1/4 c. melted chocolate

For the crust, I crushed up the pecans first in the food processor and then added the other ingredients and mixed until it was well combined and forming a sticky ball. If you can press it together and it holds – its ready. You can used more or less dates – this crust is about consistency. Whatever works as long as it is sticking together well. I divided up the crust into 12 silicone cupcake liners and pressed it into the bottom. I put this in the freezer to chill as I made the filling.

Making the filling is just a matter of putting all the ingredients into the processor and mixing until it is as smooth as possible. I divided this mixture evenly onto each of the crusts and then allowed it to set inthe freezer for about 4 hours.

They should pop out of the liners very easily because of the coconut oil. They are and highly addictive. You can sprinkle some salt on top if you like because… delicious. 🙂

No-bakeTarts-23Nov14-010©chicksphoto

No-bakeTarts-23Nov14-039©chicksphotoYou can see here that I obviously ate about three of these before I finished photographing them. yum.

xxx

 

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Filed under Desserts, Pies