You are here

Nutty Choco-Caramel Tarts

by Marilyn Haugen & Doug Cook

Nutty Choco-Caramel Tarts

 

Nutty Choco-Caramel Tarts


Courtesy of 175 Best Superfood Blender Recipes Using Your Nutribullet by Marilyn Haugen & Doug Cook

While these mouthwatering chocolate tarts are a delightful dessert, they are also a great pick-me-up as a midday snack. And they provide nutrients to support your muscles, bone and skin.

Makes 6 tarts

 

    Tall cup

    6-cup muffin pan, cups lined with plastic wrap


Crust

6      pitted soft dates, preferably Medjool (see Tips)

2 cups raw almonds              500 mL

Pinch  kosher salt               Pinch

1 tbsp agave nectar              15 mL

Filling

1 cup  raw almonds              250 mL

1 cup  cacao powder             250 mL

1 cup  coconut cream (see tip)  250 mL

12 cup                    coconut oil     125 mL

14 cup         light (fancy) molasses     60 mL

       Hard or semihard salted caramel 
chocolate candies (such as 
Werther’s Original), crushed

 

1. Crust: Add dates, almonds, salt and agave nectar to the tall cup. Twist the extractor blade onto the cup to seal. Blend for 30 seconds or until crumbly and sticky. Divide dough into six equal pieces and press one piece into the bottom and halfway up the sides of each prepared muffin cup to form crusts. Refrigerate for 30 minutes. Wash and dry the tall cup.

2. Filling: Add almonds, cacao powder, coconut cream, coconut oil and molasses to the tall cup. Twist the extractor blade onto the cup to seal. Blend for 30 seconds or until smooth. Spoon mixture into crusts and, using the back of spoon, smooth tops. Garnish with crushed candies. Refrigerate for 2 hours or until firm.


Tips

You can find canned coconut cream at many well-stocked grocery stores. To make your own, thoroughly chill 4 cans (each 14 oz/400 mL) full-fat coconut milk; avoid shaking cans before opening to avoid mixing the cream with the milk. Using a spoon, carefully remove the thick layer of coagulated cream from the top of 3 cans of coconut milk and transfer to a bowl. If needed, repeat with the fourth can to yield the 1 cup (250 mL) cream required for this recipe. Reserve extra coconut cream and coconut milk; store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months for use in other recipes.

You can use cacao nibs in place of the hard candies.

The tarts can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.

While a variety of fresh dates will work in this recipe, Medjool dates are softer and sweeter than many other varieties.

Choose dates that are plump, soft and have shiny skin. They should not have any evidence of crystalizing sugar on their skin.