by Sharon Liao
You already know that what you put on your plate has a big impact on your heart health. Research shows that lifestyle factors, such as your diet and fitness routine, controls 90 percent of your risk for a heart attack. But what you may not realize is that staying healthy can be downright delicious. While these tarts taste super decadent, they’re actually nutritional superstars. You’re welcome.
Nutty Choco-Caramel Tarts
These rich chocolate tarts taste like a decadent dessert. But they double as a heart-healthy snack, thanks to fiber-rich almonds and dates. Plus, they’re made with cacao powder, which is high in disease-fighting antioxidants.
(Makes 6 tarts)
For the crust:
6 pitted soft dates, preferably Medjool
2 cups raw almonds
Pinch kosher salt
1 tablespoon agave nectar
For the filling:
1 cup raw almonds
1 cup cacao powder
1 cup coconut cream*
½ cup coconut oil
¼ cup molasses
Salted caramel chocolate candies, crushed or cacao nibs (optional)
1. Line the cups of a six-cup muffin tin with plastic wrap.
2. Make the crust: In food processor or high-powered blender, blend the ingredients for 30 seconds, until crumbly and sticky. Divide the dough into 6 equal pieces. Press each into the prepared muffin cups. Refrigerate for 30 minutes.
3. Make the filling: In food processor or high-powered blender, blend the ingredients for 30 seconds, until smooth. Spoon the filling into the cups. Use the back of a spoon to smooth the tops. Garnish with the candies, if using. Refrigerate for 2 hours, until firm. Store in an airtight container for up to 1 week or in the freezer for up to 1 month.
Tip: You can find canned coconut cream at well-stocked grocery stores. To make your own, chill 4 cans full-fat coconut milk. (Do not shake.) Using a spoon, remove the thick layer of cream from the top of 3 cans and transfer to a bowl. If needed, use the fourth can.
Courtesy of 175 Best Superfood Blender Recipes Using Your Nutribullet by Marilyn Haugen and Doug Cook. © 2016 www.robertrose.ca Available where books are sold. Image: Colin Erricson.