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Yummy Recipes:non-traditional holiday treats

Sinless rich and delish
Sinless rich and delish
Solveig Berg Vollan

Here's a healthy vegan dessert from TheRanchMalibu.com to delight all of your non-traditional vegan guests.

Chocolate Tart Trio: Chocolate & Greens, Chocolate Coconut and Chocolate & Chocolate Mint
Chocolate Tarts

Fillings make one 4″ tart or 2 cupcakes
Crust

This recipe probably has more crust than you need for the filling. Store the rest in the fridge or freezer.

1 1/2 cups walnuts
2/3 cup dates
1/4 cup shredded coconut
1-2 teaspoons pure vanilla or water
1/3 cup raw cacao powder (optional)

Grind the walnuts into a flour in a food processor.
Add the dates and cacao. Continue grinding until broken down.
Add the coconut and vanilla. Grind again to incorporate.
Add another 1/2 – 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.
Press into the bottom of a mini tart or cupcake pan. Place in the fridge or freezer to set.

Chocolate Mint Filling
3 tablespoons coconut oil (warmed to a liquid)
1 tablespoon canned coconut milk
2 tablespoons raw agave
1/3 cup raw cacao powder
1/4 teaspoon mint extract

Combine all ingredients in a medium bowl using a whisk. The filling should turn out thick and smooth. Pour all of the filling into the cooled tart crust or split in two cupcakes and spread filling evenly. Place in the fridge or freezer to set.
Chocolate Coconut Filling
3 tablespoons coconut oil (warmed to a liquid)
1 tablespoon canned coconut milk
2 tablespoons raw agave
1/3 cup raw cacao powder
1/4 teaspoon vanilla extract
1/2 teaspoon shredded coconut

Combine all ingredients, except shredded coconut, in a medium bowl using a whisk. The filling should turn out thick and smooth. Pour all of the filling into the cooled tart crust or split in two cupcakes and spread filling evenly. Sprinkle coconut on top and gently press in the filling. Place in the fridge or freezer to set.

Chocolate & Greens Filling
3 tablespoons coconut oil (warmed to a liquid)
1 tablespoon canned coconut milk
2 tablespoons raw agave
1/3 cup raw cacao powder
1/4 teaspoon vanilla extract
1/2 teaspoon Broccoli and Kale Sprout Mix

Combine all ingredients in a medium bowl using a whisk. The filling should turn out thick and smooth. Pour all of the filling into the cooled tart crust or split in two cupcakes and spread filling evenly. Place in the fridge or freezer to set.

MMMMM......Good!