Vegan Paleo Chocolate Blackberry Tartlets

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I’m really excited to have a good option for chocolate pie crust that is vegan, paleo, and lower carb (there are no refined grains in this crust, but it does have dates, which add some natural sugar). Hopefully you know by now that vegan, paleo, and lower carb does not mean “tastes like cardboard.” The whole foods I’ve used in this crust are just bursting with flavor and nutrition! Chocolate has tons of antioxidants and neurotransmitters in it, which make you feel happy. Dates have antioxidants and fiber and are a diabetic friendly sweetener (in moderation). Nuts are full of protein and healthy fats. If you’d like to make a full pie crust out of this try adding 50% more of the ingredients (exp. 3 cups of cashews, instead of 2).

Further Food Nutritionist Commentary:

These Paleo Chocolate Blackberry Tartlets are paleo, vegan and low carb without sacrificing flavor. The crust base is made from blending crushed cashews and dates together which is a great alternative to refined grains. Plus these two ingredients are boosting with health benefits. For starters, the cashews contain ample amounts of healthy fats, also called MUFAs in the form of oleic and palmitoleic acids. These fatty acids are known for reducing harmful LDL-cholesterol level while increasing the good HDL levels. Both cashews and dates contain dietary fiber which increase heart health and weight loss management. The significant amount of nutrients in dates make it a super food for strengthening bones and fighting off diseases like osteoporosis.

By Ale Zozos

Vegan Paleo Chocolate Blackberry Tartlets

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Servings: 20

Ingredients

For the Crust:
2 cups raw cashews
10 small dates (pitted)
1/2 teaspoon pink himalayan salt
1/4 cup unsweetened cocoa powder
For the Chocolate Layer:
1/2 cup coconut cream (heavy)
1/2 cup 70% chocolate chunks
1/2 teaspoon vanilla
1 teaspoon maple syrup
For the Blackberry Cream:
1/3 cup coconut cream (heavy)
1 teaspoon maple syrup
1 tablespoon blackberry powder

Instructions

For the Crust:

  1. Preheat the oven to 350 degrees F.
  2. Combine all of the ingredients in your food processor. Run it on high, until it becomes a ball. If it doesn’t want to congeal add a teaspoon of water at a time, until it comes together.
  3. Spray your tartlet pan liberally with coconut oil, and press the dough into each space.
  4. Bake crusts for about 10 minutes. You may need to gently push down the centers when they come out of the oven. Let them cool and dry for at least 15 minutes before trying to gently get them out of the pans. They are fairly crumbly, so be careful. I used the tip of a knife on the edges to pry them out, but there were some casualties. (See note)For the Chocolate Filling:
  5. Combine all of the ingredients in a glass bowl. You can either microwave it in increments of 15 seconds, stirring in between, or use a double boiler. When the chocolate is melted make sure to stir the mixture until it becomes smooth.
  6. Set the chocolate aside, until you are ready to fill the crusts.For the Blackberry Cream:
  7. Combine all of the ingredients in a bowl, whisking well to make sure there are no blackberry chunks.
  8. Refrigerate this mixture, so that the cream sets up a bit and is easier to work with.To Assemble the Tarts:
  9. After you let the crusts cool remove them from the pan and place them on a large platter or baking sheet.
  10. Place a dollop of chocolate filling in each, then top that with a dollop of blackberry cream. If you have extra cream and chocolate filling I’m sure you’ll find something to do with it! Place the tarts in the refrigerator to set up. Enjoy!

    Recipe Notes:
    If you add an egg or even just an egg white to this dough it will make the crust less crumbly. This is a good option if you’re not vegan, but make sure to really spray those pans with oil, so the crusts don’t get stuck. You won’t need to add any water to the dough. I’ve given you a link for a silicone tartlet pan, which will also help with the stickiness issue. You can just bend the pan to get them out. You’ll want to place it on top of a baking sheet when you cook the tarts, so that they hold their shape better.

For the Crust: Preheat the oven to 350 degrees F. Combine all of the ingredients in your food processor. Run it on high, until it becomes a ball. If it doesn’t want to congeal add a teaspoon of water at a time, until it comes together. Spray your tartlet pan liberally with coconut oil, and press the dough into each space. Bake crusts for about 10 minutes. You may need to gently push down the centers when they come out of the oven. Let them cool and dry for at least 15 minutes before trying to gently get them out of the pans. They are fairly crumbly, so be careful. I used the tip of a knife on the edges to pry them out, but there were some casualties. (See note)For the Chocolate Filling: Combine all of the ingredients in a glass bowl. You can either microwave it in increments of 15 seconds, stirring in between, or use a double boiler. When the chocolate is melted make sure to stir the mixture until it becomes smooth. Set the chocolate aside, until you are ready to fill the crusts.For the Blackberry Cream: Combine all of the ingredients in a bowl, whisking well to make sure there are no blackberry chunks. Refrigerate this mixture, so that the cream sets up a bit and is easier to work with.To Assemble the Tarts: After you let the crusts cool remove them from the pan and place them on a large platter or baking sheet. Place a dollop of chocolate filling in each, then top that with a dollop of blackberry cream. If you have extra cream and chocolate filling I’m sure you’ll find something to do with it! Place the tarts in the refrigerator to set up. Enjoy! Recipe Notes: If you add an egg or even just an egg white to this dough it will make the crust less crumbly. This is a good option if you’re not vegan, but make sure to really spray those pans with oil, so the crusts don’t get stuck. You won’t need to add any water to the dough. I’ve given you a link for a silicone tartlet pan, which will also help with the stickiness issue. You can just bend the pan to get them out. You’ll want to place it on top of a baking sheet when you cook the tarts, so that they hold their shape better.

Nutrition Information

Per Serving:  Calories: 130; Total Fat: 8g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 50mg; Potassium: 101mg; Carbohydrate: 9g; Fiber: 2g; Sugar: 5g; Protein: 4g


Nutrition Bonus:   Iron: 8%

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