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Nutty Choco-Caramel Tarts

Marilyn Haugen & Doug Cook
from 174 Best Superfood Recipes Using Your NutriBullet
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Course Dessert

Ingredients
  

  • Crust
  • 6 pitted soft dates preferably Medjool
  • 2 cups raw almonds 500 mL
  • Pinch kosher salt
  • 1 tbsp agave nectar 15 mL
  • Filling
  • 1 cup raw almonds 250 mL
  • 1 cup cacao powder 250 mL
  • 1 cup coconut cream 250 mL
  • 1/2 cup coconut oil 125 mL
  • 1/4 cup light fancy molasses (60 mL)
  • hard or semihard salted caramelchocolate candies such as Werther’s Original, crushed (or substitute cacao nibs)

Instructions
 

  • 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.
  • 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.
  • 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.