THRIVE 49
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raw mint
and
cHocolate
mini tarts
makes 6 mini-tarts
Mint Icing
90 g cashews (soaked for 2 hours)
60 g water
65 g agave nectar or blonde
coconut nectar
4-5 drops pure peppermint
extract
10 g lime juice
50 g coconut oil (melted)
10 g cacao butter (melted)
Pinch of spirulina
Pinch of turmeric powder
method
Mix all the crust ingredients in
a bowl, using your hands, until
a dough is formed.
Press into 6 tart molds (2½’’)
evenly (about 0.3-0.35’’ thick)
and place into the freezer for
30-45 min.
ingredients
Crust
85 g almonds (ground to
powder)
45 g gluten-free oats (ground
to powder)
20 g coconut sugar
15 g cacao powder
10 g carob powder
25 g cacao butter (melted)
50 g maple syrup
20 g sprouted buckwheat
30 g cacao nibs
Pinch of salt
Chocolate Filling
90 g almond butter
65 g agave
60 g coconut milk
10 g cacao powder
Pinch of vanilla powder
Pinch of salt
To prepare the creamy chocolate
filling, combine all ingredients
in a bowl using a spatula.
Spoon the filling into prepared
bases, smooth the surface and
place in a freezer.
For the peppermint icing, blend
all ingredients together (except
coconut oil ) in a high-speed
blender until creamy. Add
melted coconut oil and blend
for another ½ min.
Place the bowl with icing in the
fridge for a few hours.
When the icing is firm, transfer
it to a piping bag with a star
nozzle and frost the tarts
evenly.
Put the tarts in the freezer for
20 minutes.
Remove the tarts from the
freezer, remove from molds
and decorate with mint leaves
and edible flowers (I used
cherry blossoms).
photo oF paulina bY toMasZ tarnowsKi