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Raw Mint Tartlet

September 10, 2016

Ugh.  Moving, starting over, the usual in the military life.  It can be exciting, and it can be very stressful. Luckily, a little raw chocolate deliciousness helps with the stress side of things.  Plus, it's a great way to win over new friends as I learned recently.  I served this to a fellow military spouse, and next thing you know, she was inviting me to spin class with her.  Coincidence?  I think not!

 

This easy, rich and luscious tart was inspired by a recent indulgence: a Hail Merry Chocolate Mint Tart. My husband and I shared the rich treat, and he encouraged me to try to recreate it.  Though I didn't have all the necessary ingredients (or even mint extract), I did have a chocolate mint vegan protein bar, so I blended this said deliciousness into the crust for a sneakily protein-enriched dessert.

 

I even made four of these without sampling them first and served them to guests over for the first time, which was a risky move perhaps, but turned out to be a huge hit!  All you need is a food processor or really good blender and some time, and you too can indulge of this decadent yet clean-eating dessert.

 

Raw Mint Tartlets

Yields 4

 

Base:

1/2 cup + 2 TBSP almond flour

2 TBSP coconut oil, softened

1 TBSP pure maple syrup

1 chocolate mint protein bar (I used a Squarebar)

1 TBSP water

2 TBSP cacao powder

 

Filling:

6 TBSP coconut oil, melted

6 TBSP cacao powder

3 TBSP pure maple syrup

1/2 teaspoon vanilla

 

Directions:

1.  Blend the base ingredients together, and press into a tartlet pan, covering the bottom and sides.

2.  Whisk the melted coconut oil with the cacao, oil, maple and vanilla and divide amongst the four tartlets.

3.  Chill in the fridge for an hour or until set before removing and serving.

 

 

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