Experimenting in my kitchen is one of my favorite things to do, and sharing my best creations with YOU is another.
If anyone says you can’t eat dessert and be healthy, you just tell them they can talk to me, because…
a) having balance is the key to long-term success and satisfaction, and…
b) when you make your own desserts (like this one) you can control the quality of the ingredients and enjoy the treats minus the guilt!
Today I’ve got a fast, easy AND healthy dessert for you to try – and if you’re a chocolate lover, this is going to be a new favorite at your house.
My gluten and dairy free Dark Chocolate Tartlets are SO delicious you might not want to share though!
You’re going to love these…
I’ve added walnuts and pecans to give you the benefits of anti-inflammatory omega-3 healthy fats, antioxidants, and more than 19 vitamins and minerals – including vitamins A, B, and E, folic acid, calcium, magnesium, phosphorus, potassium, and zinc.
But perhaps the very best benefit of all is having an easy-to-make mouth-watering treat in your nutrition toolbox that will keep your sweet tooth satisfied and keep you on track to reaching your goals.
Try these Tartlets today…
Dark Chocolate Tartlets
Serving: 1/2 to 1 tartlet
Yield: 4 tartlets
No tartlet pans? Try making this in muffin tins – it will just make more of them as you’ll press just a small amount of crust into each tin. You can also make this in a full sized tart pan. I use this nut crust base for my pies and other treats, and it holds up so well!
Ingredients and Directions
1 cup walnuts
1 cup pecans
1 tsp baking soda
1 tsp sea salt
2 Tbsp maple syrup (this is the best, because you need something sticky to hold the nuts together)
- Preheat over to 350.
- Chop walnuts and pecans in food processor.
- Add in baking soda and sea salt.
- Add in maple syrup.
- When blended, press into tartlet tins on a baking sheet.
- Bake at 350 for 10 minutes.
Recipe Tips: Try to stick to the ingredients listed – you can use all walnuts or all pecans however, but you do need a porous nut for this to turn out optimally. You can use agave if that’s all you have, or a thick honey – also a malt or rice syrup could work (have not tried it) – you just need something sticky to hold it together. I experimented in small batches about 16 times before I got this right, and have now made it over 50 times- so try to stick to these guidelines and you’ll be alright!
Dark Chocolate Mousse Filling:
11oz canned coconut milk
100g of 70-80% dark chocolate
1 tsp vanilla extract
- Add coconut milk to saucepan over low heat
- Stir in dark chocolate until melted
- Add vanilla extract
- Stir to blend well
- Remove tartlets from oven and cool
- Pour sauce evenly over tartlets and sprinkle with sea salt
- Chill 1-2 hours
Garnish with anything you like, in the video I’m using:
- sprinkle of coarse sea salt (you can add before or after you chill the tartlets)
- 1 Tblspn culinary coconut milk (I used chilled to make it thicker)
- 2 raspberries, 2 blueberries per tartlet
Love chocolate? I’ve got you covered!
Check out these blog recipes for additional desserts that will help you stay on track with your goals: