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Thursday, March 6, 2014

Raspberry-Chocolate Breakfast Tarts with Vegan Cream Filling

My kids and I really liked the first breakfast tarts I made, http://www.sparklesweatandjuice.blogspot.com/2014/01/breakfast-tarts-with-vegan-pumpkin.html, that I decided to try another version-this time with the raspberries my middle son loves so much.  I also switched up the crust, using almond flour instead of oats.  They were delicious!  A perfect choice for spring and summer breakfasts.  The crust with the almond flour is a little softer, so you may need to use a fork to eat them rather than holding them like a muffin - but preparing them is slightly faster than the oats version as you don't need to use a food processor (at least not for the crust).  Plus you get the added protein from the almond flour.  Either way, these are a healthy and filling breakfast or snack.


1 banana (the riper the better)
1 cup almond flour
1/3 cup water

1 cup raw cashews ( I have used roasted and salted cashews in a pinch, they turned out fine)
1/2 cup water
1/4 tsp almond extract
1 tsp vanilla extract
1 Tbsp honey

1 carton of fresh rasperries (or 1 cup frozen)
mini chocolate chips

*optional- 2 tsp sugar

1.  Preheat oven to 350 degrees.  In a medium sized bowl, mash together the banana, almond flour, and water until a smooth dough forms. 

2.  Spray 6 cups of a muffin tin very generously with cooking spray.  (I find the baking sprays with flour to work well with this recipe.)  Spoon a heaping tablespoon of the almond flour mixture into 6 muffin cups.  Spray the back of a rounded spoon with cooking spray, and use that to gently push the dough up the side to form a hollow muffin, making sure there is enough on the bottom. 

3.  Bake for 20 minutes.  While they are baking, add the filling ingredients to a food processor and blend.  The cream will be slightly chunky from the nuts. 

4.  Remove the tart shells from the oven and fill each with a tablespoon of the vegan cream.  Sprinkle with mini chocolate chips, and bake for 5 more minutes, or until the chips are slightly melted. 

5.  Top with fresh raspberries, and sprinkle with powdered sugar if desired.  Or, if using frozen raspberries, heat the raspberries in a small pan over medium-high heat with 1 tablespoon of water.  Cook down, using the back of a wooden spoon to gently smash them as you go.  Stir in 2 tsp. of sugar, and cook for 1 more minutes, or until dissolved.  You can do the same with fresh raspberries if you prefer a sweeter sauce to the fresh raspberries. 

These are delicious warm or cold.  I like to make a double batch and freeze half, so I always have some on hand.