These Tartlets are:
Nutty
Rich
Chocolatey
Slightly sweet
Have a crumbly crust
and a gooey/ fudgey center
Pulse 1/4 cup pecan pieces in a food processor until it becomes a fine grainy consistency. Add flour, softened buttery spread, and vegan cream cheese to the food processor.
Run food processor on low speed until a ball of dough forms.
For chocolate filling, in a bowl, mix together applesauce, sugar, melted buttery spread, soy milk, vanilla extract, and melted chocolate.
Press dough into bottom and up sides of a lightly greased miniature muffin pan.
Spoon chocolate filling into tartlet shells.
Top each with a pecan half.
If you try this recipe, don’t forget to let me know what you think! Leave a comment below, on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.
Crust:
1/4 Cup Pecan pieces
1 Cup Unbleached all purpose flour
1/2 Cup dairy- free Buttery spread, softened (I use earth balance)
4 oz Vegan cream cheese (I use Daiya)
Chocolate Filling:
1/4 Cup Unsweetened applesauce
1/4 Cup Pure cane sugar
1 Tbsp dairy-free Buttery spread, melted
3 Tsp Soy milk, plain unsweetened (or sub almond milk)
1 Tsp Vanilla Extract
1 Cup Vegan Chocolate chips, melted and slightly cooled (I use Enjoy Life)
Topping:
24 Pecan halves
Directions:
Pulse 1/4 cup pecan pieces in a food processor until it becomes a fine grainy consistency. Add flour, softened buttery spread, and vegan cream cheese to the food processor. Run food processor on low speed until a ball of dough forms. Divide dough into 24 small balls. Press dough into bottom and up sides of a lightly greased miniature muffin pan.
For chocolate filling, in a bowl, mix together applesauce, sugar, melted buttery spread, soy milk, vanilla extract, and melted chocolate. Spoon chocolate filling into tartlet shells. Top each with a pecan half.
Bake at 375°F for 15-18 minutes or until lightly brown and chocolate filling is set. Cool for 5 minutes, remove tartlets from pan and let cool the rest of the way on a cooling rack.
Makes: 2 Dozen
Enjoy!
