Tag Archives: avocado

Semi-Healthy Mini Chocolate Tarts

5 Jan

Why are these tarts are only “semi-healthy” and not super, mega healthy? Because they are still a dessert, but as far as desserts go these tarts aren’t horrible for you. They are the leafy greens of the dessert world. There are even some tips throughout the recipe and at the end to help make these tarts even more sorta, kinda healthy-ish. However, they will never reach kale status, so do not use them as a leafy green replacement.

This recipe is based on a recipe that is based on Hail Merry tarts, so this is a knock-off of a knock-off. It tastes fuckin’ good and isn’t horribly unhealthy, so I have no shame when I make them and shove them in my pie hole.

Ingredients: 

Shit needed for the crust:

  • 1 1/2 cups of almond flour or meal
  • 6 tablespoons of cacao powder
  • 3 tablespoons of delicious syrup (maple syrup or VitaFiber works pretty fuckin’ good)
  • 3 tablespoons of coconut oil
  • 1/2 teaspoon of salt

Shit needed for the filling:

  • 1 1/2 cups of dark cacao powder
  • 1 cup plus 2 tablespoons of delicious syrup
  • 2 tablespoons of coconut oil
  • 1/2 teaspoon of salt
  • 1 teaspoon of vanilla extract
  • Topping: sea salt or pink Himalayan salt

Making the crust: 

  1. Put all the crust ingredients in a bowl and mix them until they are blended. The shit will be lumpy like in the picture below, but that is what you want to see.
  2. Press the crust mixture into the bottoms of a mini cupcake pan. About a tablespoon of the mixture for each mini crust.
This is what the crust looks like in bad lighting.

This is what the crust looks like in bad lighting.

Makin’ the filling: 

  1. Place all the filling ingredients in a bowl or food processor, and blend that shit until it is smooth as fuck.
  2. Once all the ingredients are well blended, fill each of the little crusts with filling.
  3. Sprinkle a tiny fuckin’ bit of sea or pink Himalayan salt on each tart.
  4. Put the tarts in the fridge for about 2 to 4 hours.
  5. Take them out once they are solid and keep that shit covered. They are good for a few days. Once or twice I kept them for a couple of weeks.
  6. *Optional: If you used VitaFiber or some other less sweet syrup, sprinkle a little bit of coconut sugar on top of each tart. You can also sprinkle some extra sugar on top if you used extra sugary syrup, if you want perfect thighs and waistline.
Blurry filling mixture at the top. Overly glared filling mixture at the bottom.

Blurry filling mixture at the top. Overly glared filling mixture at the bottom.

I ate one and then remembered I needed to take a picture. As you can tell, I'm a very professional blogger.

I ate one and then remembered I needed to take a picture. As you can tell, I’m a very professional blogger.

Notes and substitutions for the fucktacular baker (That’s you. You’re fucktacular!):

  • Syrup Substitution: When I first made these, I used maple syrup, but recently I’ve been using VitaFiber. VitaFiber is sugar-free and low calorie, but doesn’t have a shitty aftertaste like other sweeteners. (I’ve also used FiberYum because I have no brand loyalty.) Both of these are a little less sweet than sugar or syrups, so to make the tarts less bitter I sprinkle coconut sugar on top of the tarts when they come out of the fridge. They taste sugar-filled, but they aren’t.
  • Flavor Challenge: Don’t be lame. Go ahead and experiment with other flavors. I added a teaspoon of peppermint extract to the filling for some minty tarts. I’ve also added about half a teaspoon of cinnamon, cardamom, and ginger to make chai flavored tarts.
  • Oil Replacement: The oil in the filling can be replaced with an avocado. I used a whole one once, and that was probably too much as the filling was super, fuckin’ thick (but still tasted fucktacular). I think half or a fourth of an avocado would work much better. Or you can stick with the coconut oil and eat the avocado. God damn, avocadoes are amazing!

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Spicy Chocolate Pie with Avocado and Tortilla Chip Crust: Shove It In Your Pie Hole

8 Dec

I would like to give this pie two awards: (1) Best Fuckin’ Pie I Have Ever Made and (2) Top 3 Pies I’ve Ever Eaten. The pie was very smooth n’ creamy n’ <insert other adjectives used to describe a fucktacular pie>.

Ingredients: 

The shit you’ll need for the crust:

  • 2 cups of tortilla chips with the fuck grounded out of them, called tortilla chip meal (reserve 2 tablespoons for the topping)
  • 1/3 cup of coconut oil
  • 1/3 cup of sugar (or sweetener of your choice. I used VitaFiber Powder)
  • 1 teaspoon of ground cinnamon

The shit you’ll need for the filling:

  • 10 ounces of vegan chocolate chips (reserve 2 tablespoons for topping)
  • 1 can of coconut cream (chilled overnight)
  • 1 delicious, ripe avocado
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of chipotle chile powder

The shit you’ll need for the topping:

  • 1 can of coconut cream (chilled overnight)
  • 1/2 teaspoon of vanilla extract
  • 2 teaspoons of syrupy sweetener of your choice (I used VitaFiber Syrup)
  • 2 tablespoons of reserved tortilla chip meal
  • 2 tablespoons of reserved vegan chocolate chip, chopped

Making the Crust:

  1. Shove those tortilla chips in a blender or food processor and grind them up until you have something that looks like tortilla chip meal.

TitTip: You’ll need two whole cups of tortilla chip meal. I didn’t think about amount of space tortilla chips take up verus tortilla chip meal, and I ran out of tortilla chips. I had to go to the store, so I could buy more tortilla chips when I only needed half a cup more. Yep, I’m a fuckhead; however, it did give me the opportunity to grab blue corn chips and give the crust a bit of color.

Grind that shit up.

Grind that shit up.

2. Grab a bowl and mix the sugar and coconut oil until well combined.

3. Pour the tortilla chip meal into the sugar and oil mixture, along with the cinnamon, and mix.

Stir that shit together.

Stir that shit together.

4. Press the crust mixture into a 9-inch pie plate, put into an oven at 350 degress Fahrenheit, and bake for about 10 to 15 minutes.

Press that shit in the pie plate.

Press that shit in the pie plate.

Making the Filling: 

  1. Melt the chocolate chips in a pan. Be sure not to burn that shit by stirring it a lot.
  2. In the melted chocolate, blend in about 2/3 of a can of chilled coconut cream (use the more solid part of the coconut creme). Mix and keep on low heat until it is smooth as fuck.
  3. Remove from heat and mix in the vanilla extract, ground cinnamon, and chili powder.
Melt that shit together.

Melt that shit together.

4. Put the avocado into a food processor and add the chocolate mixture once it has cooled.

Put that avocado shit in the food processor.

Put that avocado shit in the food processor.

5. Mix it until it is smooth as fuck. Make sure there aren’t any giant pieces of avocado.

Process that shit until it is smooth as fuck.

Process that shit until it is smooth as fuck.

6. Pour the mixture into the cooled pie crust.

7. Refrigerate the pie for at least 4 hour to set.

Pour that shit in a cooled crust. 

Pour that shit in a cooled crust.

Making the Topping:

  1. Scoop out the more solid part of the coconut cream into a chilled bowl.
  2. Beat the coconut creme until it is smooth.
  3. Add the vanilla and syrupy sweetener and beat it some more.
  4. Throw the coconut whipped cream on top of the set pie.
  5. Add the reserved tortilla chip meal and chocolate bits to make your pie look fancy as fuck.
Put that shit in your pie hole.

Put that shit in your pie hole.

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