Dark Chocolate Fudge Tarts
  • Crust:
  • 1 generous cup almonds, ground (I just grind them in my Blendtec blender)
  • 6 tablespoons cocoa powder
  • 3 tablespoons pure maple syrup
  • 3 tablespoons unprocessed coconut oil
  • ½ teaspoon sea salt
  • Filling:
  • 1½ cups cocoa powder
  • 1 cup plus 2 tablespoons pure maple syrup
  • 2 tablespoons unprocessed coconut oil
  • ½ teaspoon sea salt
  1. Mix all the crust ingredients together. I use my Blendtec blender, but you could use a food processor or just mix them by hand.
  2. Divide crust into the 12 cups of a muffin pan. Press each serving onto the bottom and up the sides of the cups. Clean your Blendtec or food processor.
  3. Add all the filling ingredients to the now clean Blendtec or food processor. Blend until smooth.
  4. Divide filling among tartlets and spoon into crusts. Place the muffin pan in the refrigerator to chill for at least 2 hours before serving.
  5. When you are ready to eat, just run a butter knife around the edge of each tartlet and they should pop out without too much trouble.
  6. We topped ours with fresh raspberries and the combination was to-die-for!
{serving size = 1 tart, recipe makes 12 servings}

255 calories, 6.1g fiber, 5.5g protein

*Actual nutrition information may vary based on the exact ingredients and brands you use. Find this recipe on MyFitnessPal as FG8 Dark Chocolate Fudge Tarts.
Recipe by Feel Great in 8 Blog at http://blog.feelgreatin8.com/healthy-dark-chocolate-fudge-tarts/