Guilt Free Alkalising Formula Tarts

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A big thank you to the very talented Sophie Bourdon (@The.Green.Life) for creating these mouth watering vegan tarts made with THE SUPER ELIXIR Alkalising Formula. Indulging has never looked so good!

You'll need

For the crust

½ cup raw almonds
1 cup shredded coconut
200 g. soft Medjool dates (about 1 cup or 12-13 dates)
2 scoops of THE SUPER ELIXIR Chocolate Nourishing Protein
2 tsp pure vanilla extract
Small pinch of sea salt

For the mint filling

1½ cups raw cashews, soaked for at least 3-4 hours
½ cup packed fresh mint leaves
1½ tbsp THE SUPER ELIXIR Alkalising Formula
5 tbsp full-fat coconut milk
¼ cup maple syrup
3 tbsp melted virgin coconut oil
½ tsp pure vanilla extract

For the topping

Approx 40 g. vegan dark chocolate (or ½ bar)

To make

For the crust

  1. Place the almonds in your food processor and pulse until it starts to form a coarse flour. Then add the shredded coconut, dates, cacao powder, vanilla extract and salt. Blend until it forms a thick paste. It should be sticky and should hold together when pinched. If it's too dry, add one of two more dates.
  2. Press into the bottom of five mini tart pans (or 10-12 muffins tins). Set aside in the fridge while you prepare the filling.

For the mint filling

  1. Start by blanching the mint leaves (this step is optional, but it prevents the leaves to oxidize and help them keep their bright green color). Boil a full kettle of water. In the meantime, half fill a medium bowl with ice and top up with cold water. Place mint leaves in a mesh strainer. When the water has boiled, pour over the mint to wilt the leaves, holding the strainer above the sink, and then immediately transfer the wilted leaves into the ice water bath to shock. Promptly drain and squeeze the water from the mint.
  2. Place the blanched mint leaves and all the remaining filling ingredients into your blender and blend until you get a smooth and creamy consistency. Taste and adjust sweetness if needed.
  3. Remove the tart crusts from the fridge and scoop filling onto the crusts. Put the tarts back in the fridge.

For the topping

    1. Melt the dark chocolate in a small saucepan. Remove the tarts from the fridge again and drizzle the melted chocolate on top of each tart. Set back in the fridge to set for at least 30-40 minutes. If you prefer the tarts on the firmer side, you can place them in the freezer. If freezing, take the tarts out and let them sit at room temperature for at least 20 minutes before enjoying.

Source: The Green Life

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