“In life, a person will come and go from many homes. We may leave a house, a town, a room, but that does not mean those places leave us. Once entered, we never entirely depart the homes we make for ourselves in the world. They follow us, like shadows, until we come upon them again, waiting for us in the mist.” –Ari Berk
The past few days have been a whirlwind of emotions. We left our small Toronto apartment Sunday morning and hit the road with a heavy heart. The move went smoothly (or as smoothly as moving can be). After three days straight of packing, moving boxes, driving, moving everything up to the third floor, and unpacking, we totally crashed Sunday night and slept for 12 hours straight.
We woke up Monday morning to a new life, or a new chapter I should say. All of this still feels very strange and we’re slowly adjusting. Toronto is the city I called my home for the past five years, and being back in Montreal now feels odd. I know I will get used to it and things will quickly get back to normal. For now we’re taking it one day at a time and eating little treats like these, because in the midst of all the changes, I know I can always count on good food to instantly make me feel better.
I photographed this recipe last week before moving. These tarts are creamy, rich and deliciously indulgent, but actually choked full of whole foods ingredients that are good for you. If mint and chocolate is a favourite combo for you too, you will love these just as much as I do.
The cashews and coconut milk lend the filling it’s wonderful creaminess. The chocolatey crust is made of dates, cacao powder, almonds and shredded coconut – all the good stuff. These tarts are vegan, gluten-free, and raw if you omit the melted chocolate on top (which can easily be replaced with raw cacao nibs).
But there’s more. Hidden into these little cuties is The Super Elixir Alkalising Greens by Welleco, an inspiring company cofounded by Elle McPherson herself. I’ve completely fallen in love with their amazing products and dedication to providing quality, whole foods supplements. I’ve been loving using their alkalising greens in the morning (I usually add a scoop to my smoothie) and having their protein powder as a shake after my workouts. Their products are carefully formulated by a nutritionist and use the highest quality, cold pressed organic ingredients for optimal absorption.
The alkalising green powder I used in this recipe contains 45 premium whole food ingredients (such as wheatgrass, kelp, milk thistle, turmeric, dandelion leaves extract, mushroom extract, green tea, and even probiotics), all designed to assist wellness and vitality. You can use it like a supplement (the equivalent of a multivitamin) as part of your daily ritual, or add it to your smoothies, drinks or raw treats – such as these little tarts – for a vitamin boost! Healthy never tasted this good.
This post was sponsored by The Super Elixir. All thoughts and opinions are my own. Thank you for supporting the brands that support The Green Life and allow me to bring new content to you every week!
Notes: This recipe yields 5 x 3 1/2-inch tarts. I suggest sharing a tart between two people. If you don’t have mini tart pans, you can make these in muffin tins – you should get at least 10-12 muffin-sized mini tarts.
Mint Chocolate Mini Tarts (Vegan + Gluten-Free)
For the crust
- 1/2 cup raw almonds
- 1 cup shredded coconut
- 200 g. soft Medjool dates about 1 cup or 12-13 dates
- 3 tbsp cacao powder
- 2 tsp pure vanilla extract
- Small pinch of sea salt
For the filling
- 1 1/2 cups raw cashews soaked for at least 3-4 hours
- 1/2 cup packed fresh mint leaves
- 1 1/2 tbsp [url href="https://www.welleco.com/collections/alkalising-greens/products/the-super-elixir-300g-with-caddy" target="_blank"]The Super Elixir Alkalising Greens[/url]
- 5 tbsp full-fat coconut milk
- 1/4 cup maple syrup
- 3 tbsp melted virgin coconut oil
- 1/2 tsp pure vanilla extract
For the topping
- Approx 40 g. vegan dark chocolate or 1/2 bar
For the crust
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.
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
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.
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.
Remove the tart crusts from the fridge and scoop filling onto the crusts. Put the tarts back in the fridge.
For the topping
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 (I personally prefer the creamier version, but it's really up to you!). If freezing, take the tarts out of the freezer and let them sit at room temperature for at least 20 minutes before enjoying.