Wow. I have a new favorite dessert. Seriously, I’d be happy to forgo cake for the rest of my life if I could eat this on a regular basis.
Actually, from now on I will be eating this on a regular basis. 🙂
Simple. Nutritious. Delicious.
Makes 4 tarts
- 1/2 cup rolled oats
- 8 dates
- 1 tablespoon water
Chop dates coarsely. Process chopped dates and oats in a food processor until crumbly. Add water and process until sticky.
- 2 tablespoons unrefined virgin coconut oil (place jar in hot water to liquify if solid)
- 1 tablespoon cocoa
- 1 teaspoon bee pollen (optional)
- stevia or honey to taste (I used 1 packet of Truvia)
Mix cocoa, sweetener, and bee pollen (if using) together.
If using bee pollen just know that it will keep its shape, this is not a problem. If using honey, melt in microwave or on the stove before adding.
Divide dough into 4 equal size balls. Line 4 muffin cups with papers. Press dough into bottom of each paper, making an indent in the center and building up a little ridge around the edges to form a crust. Spoon 1 teaspoon of chocolate into each crust. Top with berries/fruit of choice.
Place tarts in fridge for at least 30 minutes to allow chocolate to harden.
Eat more berries while you wait.
I used Wine Berries for these tarts because I just happened to have two big bowls of them in my fridge.
Yesterday Tate and I went into the woods and came out with a haul of berries, scratched legs, stained fingers, and antioxidant-happy tummies. I’ve already frozen a few pints, eaten them in overnight oats, and the stash is still flush! Love berry season.
Tarts. When the chocolate is firm, remove from paper and serve.
These tarts are soft and doughy with a nice crunchy contrast from the berry seeds. They are sweet from the dates, rich from the coconut oil, and fresh from the berries. In other words, everything I want out of dessert!