By Chef Vivien Cunha

Photo: Christa Foley

This is a delicious chocolate tasty snack or dessert that will satisfy you without the guilt. They are so good that you will be wondering how a dessert without sugar can be so fabulous! You don’t need to bake them, no fuss! Just assemble and freeze! It takes about 20 minutes to make. All the ingredients are good for you and I make them in a mini muffin pan so they are small and bite size.  Makes about 16 mini cups.

Ingredients for the first layer:

3/4 cup of almonds 1/4 cup of oats

1/4 cup of unsweetened dried coconut

1.5 TBS of coconut oil in liquid form( warm if necessary) and extra for basting the muffin cups

2 TBS of almond butter

1.5 TBS of honey or maple syrup

1/2 TSP od vanilla extract

1/4 TSP of cinnamon powder Pinch of sea salt Ingredients for the top layer:

6 TBS of coconut oil

6 TBS of maple syrup or honey

5 TBS  of coco powder Pinch os sea salt

1/4 cup of sliced almonds

How to Make:

Blend almonds and oats in a food processor or blender until resembles flour, then add the rest of the ingredients. If using a food processor you can add all the other ingredients together , but if using a blender is best to mix all the other ingredients by hand. Add  a bit of coconut oil with a brush or with your fingers in about 16 mini cups . Then add about 1 TBS  of the first layer mixture in each mini cup and press evenly . Cover with plastic wrap and place inside the freezer.

Then add all ingredients for the second layer except almonds and warm in the microwave for 1 minute and mix it well. this helps the mixture to be well blended and with no lumps. Then carefully add the coco mixture on top of each mini cup. Decorate with the almonds on top and place it in the freezer. It will take about 1 hour to be firmly set. When it is firm, remove gently the tarts and place in a storage glass container, they are ready to be eaten as a snack or for dessert! Keep them in the freezer.

* Vivien Cunha has been working in the food industry since 2005 as a chef, caterer, food instructor, published  culinary writer.  At this time she is working in her Plant Based Vegan cookbook and was a finalist in the TV Show “ The Next Food Network Star” season 3.

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