I wasn’t sure if I should call these tartlets or mini tarts or mini pies; so call them whatever you want. Just know that these chocolate almond butter mini tarts are easy to make, use a few mostly healthy ingredients and are a decadent treat. They make a great little late night snack. Store them in the freezer and have one when you need a chocolate fix.
This recipe is dairy free, oil free and refined sugar free. It’s what I like to consider healthy vegan or mostly whole food plant based. Instead of traditional refined sugar these mini tarts use dates and maple syrup for sweetness. When choosing an almond butter get one with no added oils or sugars; you can even make your own almond butter with raw almonds. If you make your own almond butter you may need to add a bit more milk when making your filling as I find store bought almond butter is a bit thinner than my homemade almond butter. Not a chocolate fan? leave out the cocoa powder and add 1/2 tsp of vanilla extract.
Chocolate Almond Butter Mini Tarts
Ingredients
Crust
- 5 pitted medjool dates
- 1/4 cup rolled oats
- 1/4 cup whole or halved walnuts
- 1/2 tsp vanilla extract
Filling
- 1/4 cup almond butter
- 2 tbsp cocoa powder
- 2 tbsp maple syrup
- 1-2 tbsp plant based milk
Instructions
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In a food processor add all the ingredients for the crust. Blend until a dough forms.
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If the dough is too sticky add 1 tablespoon of oats, mix again.
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With your hands form the dough into crust in a mini muffin pan, you should have enough for about 8.
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In a small bowl mix the filling ingredients until smooth. Add more milk if needed.
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Spoon the filling into the mini crusts.
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Put the pan in the freezer for an hour to let them set.
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Use a knife on the edges of the tarts to pop them out of the pan.
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Store in an airtight container in the fridge or freezer.
If you try these vegan chocolate almond butter mini tarts comment below with how they turned out. Another sweet treat I enjoy that uses almond butter is my Chocolate Cherry Oat Balls.
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Stay Happy & Healthy !
– Emily