It’s kind of funny how we essentially countdown to December 1st so that we can then celebrate Christmas for 25 days. Obviously this has a lot to do with merchandising in the stores beginning as early as August but it’s also because we desperately want the fuzzy, festive feels to combat the craziness of our lives and the world.

I love the spirit of Christmas and I am all about decorations, music and movies. I put my tree up last week to some made-for-TV Christmas movies. I’m really particular about when I watch my movies, always saving the best ones for closer to the 25th. And so you know the best ones in my book are Rudolph, Home Alone, The Santa Clause, Christmas Vacation and Elf.

The feels would not be complete without food so I’ve posted my Mini Chocolate Sesame Tarts recipe below. These are satisfying on both the hunger and taste level. Ever notice how you can eat an entire bag of store-bought treats but only a handful of homemade ones? That’s because you made them with love! Jk. It’s because homemade treats like these tarts are made with real ingredients that include vitamins, minerals, fiber and fat and exclude preservatives designed to trick your tastebuds into eating more.

These tarts are really great to bring to holiday get-togethers because they are a surprising crowd pleaser, can be made ahead and give you peace of mind knowing you will have a treat that you can enjoy when you are avoiding or limiting certain ingredients since they are grain, dairy, soy, nut and corn free.

What are your favourite Christmas movies?

Mini Chocolate Sesame Tarts
Yields 24
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. FILLING
  2. 12 medjool dates⠀
  3. ½ cup toasted white sesame seeds⠀
  4. 1 cup unsweetened shredded coconut⠀
  5. 1 tsp vanilla⠀
  6. ½ tsp ginger⠀
  7. ¼ tsp cinnamon⠀
  8. pinch of Himalayan salt⠀
  9. 2 tbsp hemp hearts⠀
  10. TOPPING⠀
  11. ¼ cup coconut milk⠀
  12. 1¼ cups organic bittersweet chocolate (I used Camino)
  13. ½ tsp pure vanilla extract
  14. pinch of Himalayan salt⠀
Instructions
  1. Mix all of the filling ingredients in the food processor ⠀
  2. Firmly press 1½-2 tbsp into a mini cupcake lined pan so that they are flat.⠀
  3. In a small pot heat the coconut milk, vanilla and salt until it is starting to steam. Do not boil⠀
  4. Turn off the heat⠀
  5. Add the bittersweet chocolate and stir once⠀
  6. Let it sit for about five minutes, then stir gently ⠀
  7. If it’s not all melted yet, let it sit a little longer, then stir again⠀
  8. It may separate slightly, but simply spoon on top of filling, smoothing out to the edges⠀
  9. Be sure not to cook the chocolate, so turn off the heat or it may seize up on you⠀
  10. Sprinkle with coconut⠀
  11. Put in the fridge until firm
Notes
  1. You could probably also do regular sized tarts in a regular cupcake pan
  2. Substitute sunflower seeds if allergic or sensitive to sesame seeds
Jessica Stopard http://jessicastopard.com/