Credit to accompanybelow recipe excerpts with cover image:

Courtesy of175 Best Superfood Blender Recipes Using Your Nutribulletby Marilyn Haugen & Doug Cook © 2016 Available where books are sold.

Image credit:Colin Erricson

Nutty Choco-Caramel Tarts Makes 6 tarts

While these mouthwatering chocolate tarts are a delightful dessert, they are also a great pick-me-up as a midday snack. And they provide nutrients to support your muscles, bone and skin.

•Tallcup

•6-cup muffin pan,cups lined with plastic wrap

Crust

6pitted soft dates, preferably Medjool6

2cupsraw almonds500mL

Pinchkosher saltPinch

1tbspagave nectar15mL

Filling

1cupraw almonds250mL

1cupcacao powder250mL

1cupcoconut cream (see tip)250mL

1⁄2cupcoconut oil125mL

1⁄4cuplight (fancy) molasses60mL

Hard or semihard salted caramel chocolate candies (such as Werther’s Original), crushed

1.Crust: Add dates, almonds, salt and agave nectar to the tallcup. Twist the extractor blade onto thecup to seal. Blend for 30seconds or until crumbly and sticky. Divide dough into six equal pieces and press one piece into the bottom and halfway up the sides of each prepared muffincup to form crusts. Refrigerate for 30 minutes. Wash and dry the tallcup.

2.Filling: Add almonds, cacao powder, coconut cream, coconut oil and molasses to the tallcup. Twist the extractor blade onto thecup to seal. Blend for 30seconds or until smooth. Spoon mixture into crusts and, using the back of spoon, smooth tops. Garnish with crushed candies. Refrigerate for 2 hours or until firm.

Tips

You can find canned coconut cream at many well-stocked grocery stores. To make your own, thoroughly chill 4 cans (each 14 oz/400mL) full-fat coconut milk; avoid shaking cans before opening to avoid mixing the cream with the milk. Using a spoon, carefully remove the thick layer of coagulated cream from the top of 3 cans of coconut milk and transfer to a bowl. If needed, repeat with the fourth can to yield the 1cup (250mL) cream required for this recipe. Reserve extra coconut cream and coconut milk; store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months for use in other recipes.

You can use cacao nibs in place of the hard candies.

The tarts can be stored in an airtight container in the refrigerator for up to 1week or in the freezer for up to 1 month.

Martine Quibell, Publicity Manager, Robert Rose Inc.

120 Eglinton Avenue East, Suite 800, Toronto, ON M4P 1E2

416-322-6552 x 3133 /