I am not vegan and I usually despise food with weird or hard to find ingredients but lately – after gaining a few unwanted extra pounds over winter – I’ve been researching for healthy, low sugar, low carb, high protein snacks to calm my sweet tooth, control my cravings for sugar and trying to get back to my confident healthy self.

That is how I found the recipe for these amazing vegan, gluten free, high protein dark chocolate mini tars, which have so many qualities that I couldn’t help but trying right away:

– Four (maximum 5) ingredients

– no baking required

– absolute lovely taste (if you like dark chocolate)

– feeling of satisfaction and erasing of cravings for hours

The recipe provides ingredients for 4 mini tarts. Obviously if you want to make more just double the quantities but I would suggest to make the tarts each time fresh, it takes so little and you’d eat better and fresher.

The base, dates and almonds, has a soft but solid texture and the filling has a fudgy consistency interrupted every now and then by a piece of peanut (or almond). In other words, a crunchy snack, rich in good fats, rich in protein (those contained in the peanut butter) and free of processed sugar if you opt for a 90% dark chocolate.  

For transparency, this recipe was originally posted in the Italian blog senzaebuono.it . This blog is designed to offer yummy recipes for gluten intolerants, vegetarians and vegans. I am none of those but I found many great inspirations so I translated this recipe in English and with the imperial system just for you. Of course, feel free to visit senzaebuono.it independently, I won’t be jealous!

VEGAN CHOCOLATE MINI TARTS

ingredients for 4 pieces

FOR THE BASE

3 oz (80 gr.) almonds

1.4 oz dates (40 gr. – approximately 2 pitted dates )

FOR THE FILLING

3 oz. (80 gr.) dark chocolate – chopped in small pieces

1.4 oz (40 gr.) peanut butter

Few whole almonds or peanut chopped

DIRECTIONS

Soak the pitted dates in warm water for about 30 minutes.

Using the food processor mix dates and almond to get a sticky batter.  Divide the batter into four silicon cupcakes molds. Press with a spoon to make the bases even and place in the refrigerator.

Prepare now the filling by double boiling the chopped dark chocolate. Once melted mix in the peanut butter and a tbs. of chopped peanuts or almonds.   Pour the filling equally on top of the four mini bases and decorate with few more chopped almonds or peanuts.

Place the silicon molds in the refrigerator until the chocolate thickens.

Your vegan, gluten free, sugar free, low carb snack is ready to go!  

LEARNT IT, MADE IT, LOVED IT!

TIPS:

• These tarts need to be stored in the refrigerator and they last as long as 3 days;     
• When I tried this recipe I didn’t have any whole peanuts at home so I used chopped almons both for the filling and as decoration and they turn out pretty good looking and absolutely delicious.

I truly hope you appreciate my effort to translate some Italian recipes in English and in the Imperial system even though they don’t directly belong to my Italian tradition…

I love doing this!! Thank you all and have great week

MUCH LOVE,

SILVIA

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