Prep time: 10 minutes
Cool time: 30 minutes
Serves: 4
Ingredients
Crust:
3/4 c organic almond flour
Large pinch of salt
3 Tbsp raw cacao powder
3 Tbsp coconut oil (warmed to a liquid)
3 tsp Coconut nectar
Mint Chocolate Filling:
1/2 Cup coconut oil (warmed to a liquid)
3 Tbsp canned coconut milk
6 Tbsp raw agave or maple syrup
1 Cup raw cacao powder
3/4 tsp mint extract
Peanut Butter Cup Filling:
3 Tbsp coconut oil (warmed to a liquid)
1 Tbsp canned coconut milk
2 Tbsp raw agave
1/3 Cup raw cacao powder
2 Tbsp organic peanut butter
Directions
For the crust, combine all ingredients in a medium bowl using a whisk. Stir until well mixed and slightly sticky.
Pour batter into a muffin tin or silicone pan. Press the crust down using your fingers or a spatula. Bake at 350 degrees for 8-10 minutes until partially baked.
Choose one of the filling options above and combine all ingredients (except peanut butter) in a medium bowl using a whisk. The filling should turn out thick and smooth.
If making the mint chocolate tart, pour all of the filling into the cooled tart crust and spread filling evenly.
If making the peanut butter tart, place the peanut butter onto the cooled tart crust and spread evenly. Pour the rest of the chocolate filling on top and spread evenly. (You may have some leftover chocolate filling…make chocolates!)
Place tart pans back in the fridge and let cool for at least 30 minutes.
