Healthy ChocolatePecan Pie Tarts
Ingredients
Crust:
2 Cups of almond flour
1 Tapioca starch (or arrowroot)
3 Tbsp of coconut sugar
1 Tbsp of baking soda
2 eggs (or egg replacer)
2 Tbsp coconut oil (melted)
Filing:
1 ⅓ Cup dates (pitted and soaked in water while making crust)
⅓ Cup water ( suggested to use the water the dates are soaked in for flavor)
2 level scoops of fitppl Cocoa & Blueberry protein
½ Tbsp of cinnamon
1 Tbsp coconut oil (melted)
2 Tbsp maple syrup
½ bar 100% unsweetened chocolate
½ Tbsp vanilla
¼ Tbsp sea salt
1 Cup pecan pieces
Whole pecans ( optional for topping)
Instructions
For crust:
- Set oven to 350
- Beat eggs in small bowl. In a separate bowl combine dry ingredients.
- Add coconut oil and eggs, mix well until blended.
- Place dough ball on wax paper/ parchment paper and refrigerate until cool ( 30- 1 hour in refrigerator or roughly 10 min in freezer)
- Grease cupcake pan filling approximately 12 holes with dough (pressing firmly to create a pie crust shape)
- Bake at 350 for 12- 15 min or until crust edges are lightly browned
** will possibly have extra dough depending on how thick you like the crust**
For filling:
- Place dates in water to soak ( for minimum 1 hour, or while making crust)
- Melt chocolate and coconut oil together on low stirring constantly (MAKE SURE IT DOESN’T BURN)
- Place dates, water, fitppl protein, cinnamon, maple syrup, vanilla, sea salt, and chocolate & oil blend in food processor and blend until smooth.
- Place pecan pieces in mixture and pulse 4-5 times ( without completely breaking down the pecans)
- Using a spoon fill each tart (top with pecans to make it look pretty)
- Refrigerate until ready to serve
*** tarts can be kept for up to two weeks if refrigerated***
Products Used
Nothing found.