Saintly Layered Reese’s Tart

A year ago you would have found me eating bars of chocolate like Cadbury’s or Hershey’s  was going out of business! I ate out of stress, boredom, and portion control didn’t even cross my mind. My weakness was a big bag of Galaxy Minstrels(yikes!) or a tray of three Reese’s(yikes, again!) and Barry’s Tea at the end of the day. While I still have a sweet tooth, I like to experiment with ways chocolates and sweets can BENEFIT you. And making sweet treats at home allows me to omit sugars and use raw/all natural ingredients.

This Reese’s Tart came A LOT of Date Caramel that I used in a quick snack: Date Caramel Apple Nachos.

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Ingredients

1 cup mixed almonds and cashews

1 cup Date Caramel

1/2 cup mixed walnuts and almonds, roughly chopped

1 cup dark chocolate

Method

Line an 8 inch round baking tin with parchment paper or plastic wrap(the paper or plastic wrap just makes it easier to remove and slice).

In a food processor, add the one cup of almonds and cashews. Pulse until VERY fine. Press into the bottom of the tin. Pop it into the freezer to set for about 7-10 minutes.

Pour Date Caramel evenly over the base, and smooth out. Sprinkle on the roughly chopped walnuts and almonds. Pop it into the freezer for a second time. for a couple of minutes

While the tart is setting, melt the chocolate! You can do whatever is easier: microwave or stovetop. Make sure it totally melted and smooth. Pour the chocolate over the tart, and yep, pop it back into the freezer for about 12-15 minutes or until chocolate is just a little hard.

Slice it up and serve it!

 

 

 

 

 

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How-to: Chocolate Nut Butter Cups

Reese’s Cups HAVE to be one of my favorite chocolates. Here’s a quick little ‘How-to’, to make your very own chocolate cups. It’s messy, and you won’t want to stop licking the bowl, and the result is better than store bought!

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You can play around with the quantity of chocolate and nut butter, as I eyeballed the amount of chocolate chips. I used medium cupcake papers, feel free use the mini ones if they’re on hand, and freeze in a muffin tin to better hold the shape. You can use any nut butter you have in your cupboard, and you can omit the sea salt-but it does add that extra something!

You’ll need (*makes three medium cups):

Roughly two and half handfuls of dark chocolate chips

Tablespoon coconut oil

Three-four heaped tablespoons nut butter (I used almond, but cashew would taste great!)

Pinch of sea salt

Method:

  1. Line the muffin tin with the papers.
  2. Melt the chocolate and coconut oil until smooth (this can be done in the microwave or in a bowl over boiling water in a medium pan)
  3. Pour about tablespoon of the melted chocolate into the paper holders, and stick in the freezer just to set. Keep some chocolate to the side, and keep stirring so it doesn’t get hard.
  4. Once set pour a tablespoon of nut butter on top, followed by the rest of the dark chocolate. Follow with tiny drop of the nut butter, and a sprinkle of sea salt.
  5. Set in the freezer, and keep chilled until ready to eat.

Crush these into ice cream, eat them as are, OR add a teaspoon of raspberry chia jam if you love PB&J combo!