This is Halloween, Halloween, Halloween!

Ok, #sorrynotsorry for the excitement but Halloween is my favourite holiday. The spooky decorations, the scary movies, the costumes and most importantly the treats.

The problem is that those fun sized treats are not-so fun for your body. And no, I am not talking about weight gain. I am talking about genetically modified soy, refined oils, petroleum-based additives and artificial colours and flavours. That sounds more like a witch’s brew than something to give to kids or yourself!

These ingredients are incredibly inflammatory and while they may taste great in the moment, I know they don’t leave you feeling so hot after mowing down a bag (ok, ok a box) of those candy bars. I know they left me feeling BLAH. My stomach would bloat out an inch or two, a headache would set in and I would feel so tired that the only thing I could think of to bring my energy back up was another candy bar.

Ok, so you are ready and willing to leave those inflammatory (not-so) fun bars behind, but it would be rude of me to leave you hanging without something to satisfy that Halloween sweet tooth.

Today I am sharing these much-anticipated raw chocolate tarts. I know you could be thinking that this is not what you want your substitution to be but I promise you that these are so deliciously worth it. I only wish I could share the faces of my taste-tasters after trying these tarts out for the first time. In fact, they were quoted as being “an experience.”

You may have been devilishly tricked into thinking Halloween candy is not all that bad to eat once a year (let’s be serious it is not just one day of candy-eating) but I am pulling a much better trick: these tarts are so decadent you will swear that they must not be healthy, but they are! Whaaatt? Treats that are healthy?

The absence of inflammatory ingredients and the addition of healthy fats from seeds and coconut will leave no trace of BLAH in your body.

A trick and a treat all in one.

Raw Chocolate Tarts
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Prep Time
1 hr
Prep Time
1 hr
Ingredients
  1. CRUST
  2. 2 cups shredded coconut, unsweetened
  3. 6 medjool dates
  4. pinch of pink salt
  5. FILLING
  6. 1 cup nut or seed butter
  7. 1/4 cup pure maple syrup
  8. 1/8 cup coconut sugar
  9. TOPPING
  10. 1 1/4 cup bittersweet chocolate or 1 100g bar
  11. 1/4 cup full-fat coconut milk
  12. pinch of pink salt
Instructions
  1. Place all the CRUST ingredients into a food processor and blend until it is crumbly but holds together when pressed between two fingers
  2. In a small sauce pan, gently heat the FILLING ingredients to make them easier to combine evenly
  3. Stir until smooth and creamy, then remove from heat
  4. In a separate sauce pan, gently heat the TOPPING ingredients
  5. Stir frequently until almost melted and then remove from heat
  6. Line a muffin tin with large cupcake liners
  7. Using a small ice cream scoop, place one scoop of crust into each liner
  8. Press firmly and evenly so it is flat
  9. Next, add 1-2 tbsp of filling on top of the crust
  10. Smooth out to edges
  11. Put in the fridge for about 15 minutes
  12. Finally, pour or spoon topping on top of filling
  13. Smooth out to edges
  14. Put in fridge until firm
Notes
  1. I used Camino bittersweet baking chocolate but you can also use one 100g 70% bar.
  2. Optional: top with shredded coconut or chopped nuts
Jessica Stopard http://jessicastopard.com/