Is it possible to satisfy those sugar cravings in relatively healthy manner? Absolutely! From nutritionist Jenna Zoe’s Super Healthy Snacks and Treats these Chocolate and Mint Tartlets are dairy- and gluten-free desserts which are even suitable for vegans.
- 145g almonds
- 135g dates, stoned
- 2 tablespoons unsweetened desiccated coconut
- Pinch of salt
- 2 teaspoons coconut oil
Mint Chocolate Filling
- 1 large banana
- 60ml coconut oil
- 60ml pure maple syrup
- 40g unsweetened cocoa powder
- 6 fresh mint leaves OR half a teaspoon mint extract
Put the almonds in a food processor and mix until crumbly. Add the dates, desiccated coconut, salt and coconut oil and continue mixing until a smooth mixture forms. Remove the mixture from the processor and divide it into 4. Press each portion into a tartlet mould so that it neatly lines the base and sides of the mould. Ideally you want the tartlet cases to be about 1cm thick all the way around, with plenty of room for the filling. Don’t worry if you have a little extra mixture- you can roll this into bite-size energy balls and save for a healthy snack later on.
For the filling, first make sure the coconut oil is liquid. If it isn’t, put it in a pan over low heat and melt. Allow to cool completely, otherwise the hot oil will start to cook the other ingredients in the filling. Place the filling ingredients in the food processor, one set at a time, and mix until smooth. Freeze for at least 15 minutes to set.
These will keep in the freezer for up to 2 weeks, so they’re a great make-ahead option for tea and dinner parties.