Kimberly Guerin joins #LunchBreakLIVE making incredible mini vegan chocolate tarts….oh my! These are special sweet treats that will impress everyone, vegan or not. And guess what… it is a no-bake recipe. Easy as can be!
Kimberly Guerin works for National Geographic. She is an animal advocate/activist, world traveler, and a passionate vegan. Certified in plant-based nutrition; Kim enjoys helping people transition to a healthier and more compassionate lifestyle.
In this episode of #LunchBreakLIVE Kim shows us how easy and delicious it is to enjoy all the sweetness veganism has to offer. It is so easy to be vegan these days there really is no excuse. You can enjoy all your favorite foods because anything can be made vegan…..without a lack of taste!
Delicious Decadent Mini VEGAN chocolate tarts!!
You will need a mini muffin pan and food processor.
Coat each mini muffin slot with a little coconut oil.
There are 2 layers to this treat.
In a food processor combine the following:
3/4 cups raw almonds
1/4 cup dry unsweetened coconut (flakes or shredded)
1 tsp vanilla extract
1/4 tsp cinnamon
2 generous Tbls almond butter
3 Tbls maple syrup
1/4 cup rolled oats
1 Tbls coconut oil
Pinch sea salt
Mix on low for around 10-15 seconds (stop to scoop the sides if needed). Consistency should be sticky and a bit clumpy. This is the base “crust” of the tart.
Scoop a small Tbls into each mini muffin hole. Press mixture down firmly and even.
Pop in freezer for 15 minutes
Combine 6 Tbls coconut oil, 6 Tbls maple syrup, 5 rounded Tbls Cocoa Powder, pinch sea salt.
Stir mixture a bit, pop in microwave for 1 minute. Stir mixture until smooth and well mixed.
Add 1 small Tbls on top of the crust.
Sprinkle slivered almonds on top. Freeze for 45 minutes. Let tarts sit out for 5 minutes to make it easier to pop out.