Cranberry Oat Chocolate Pecan Tarts
Did you see the Cranberry Oat Cubes? After making them, I was inspired to make these too!
Allergy Status: Gluten Free, Wheat Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Cane/Refined Sugar Free, Vegan
5 cups Gluten Free Oats (the GF is really important for those that are allergic and/or Celiac)
6 TBSP Raw Organic Honey
1 tsp Sea Salt
2 tsp Raw Organic Ground Vanilla
1.5 cup Organic Dried Cranberries (ours were sweetened)
2 medium Organic Bananas
1 tsp Raw Organic Ground Vanilla
3 TBSP Raw Organic Honey
Click here to read and follow the instructions on the Oat Cube Recipe Page before moving on to these steps.
10 large Organic Medjool Dates
1/4 cup Raw Organic Cacao
1 cup Water
Press your completed base mix into a tart pan or silicone mold and set aside. Combine your chocolate layer ingredients in a Vitamix or blender, and blend until very smooth. It will warm up, and that’s OK. Transfer the chocolate to a disposable decorator bag if you’d like, for precision filling. Once the chocolate is loaded, cut a hole in the bag, and pipe chocolate onto each tart. Spread with a spoon to ensure even coverage, and top with a pecan if you’d like. You can also top with fruit, seeds, nuts, or even sprinkles. Once everything is put together, allow the mix to set in the freezer for at least one hour. This will also make releasing the tarts from the mold much easier. Enjoy!!