Hubs gets home from work, walks in the door. I’m in the kitchen, which is a disaster zone and I am very irritated…
Hubs: What’s wrong?
Me: Oh I just wasted all this time making this stupid recipe and it tastes like crap.
Hubs: Oh no. What is it?
Me: Mini chocolate tarts. They’re raw, you won’t like it.
Hubs: It looks really good.
Me: Yeah, and I think my photos turned out great, but now I can’t even use ’em.
Hubs: (takes a bite) What’s the problem? It’s great! I love it!
Me: You’re lying. You’re just trying to make me feel better.
Hubs: (takes another bite) No I’m not – I think it’s really good!
Me: Really? I hate it. I think it’s terrible.
Hubs: You’re crazy if you don’t put this on the blog.
He polished off that mini tart and ate another one the following day. I guess he wasn’t lying.
So there you have it. I’ve given you fair warning. I didn’t care for it. Hubs loved it. I’ve been sitting here, trying to think of why I didn’t like it, and how I can describe my dislike to you. But I can’t put my finger on it.
The best I can come up with is… to me, the banana flavor came through too much, and the chocolate flavor wasn’t prominent enough. I did like the crust. But if you’re thinking it’s going to taste like a regular pie crust with regular chocolate pudding pie filling – it won’t.
It’s a raw (gluten-free, vegan) dessert, so it tastes like a raw, healthier version of the “real thing.”
I will say this, though. When I was newly vegan, a friend suggested that I try chocolate pudding made with avocado because she and her son love it. I tried it and HATED it. It smelled and tasted like chocolate avocado. Ewww! How could she recommend such a disgusting thing?! I threw it out immediately.
That was nearly a year ago. BUT, I recently read a post that explained how the mixture needs to set in the refrigerator for at least 30 minutes in order for the flavors to meld, and for the avocado smell/flavor to go away. If you taste the mixture straight out of the blender, it will not be good.
I was pleasantly surprised when this tip worked (I waited an hour just to be sure)! The avocado flavor really does magically disappear.
You will definitely want to use tart pans with removable bottoms for this recipe. Otherwise, consider serving the tarts in the pans because I’m not sure this crust will entirely hold together for you.
This recipe comes from Sarah at The Naked Kitchen. Her version (Raw Strawberry Chocolate Mini Tarts) was slightly different. She topped her tarts with sliced strawberries for a beautiful presentation. I tried that, but I got frustrated and decided to go with a single raspberry instead.
Something I learned from the FAQ page on The Naked Kitchen site:
What are raw coconut crystals and coconut nectar and why are they used so often in your recipes?
Raw coconut crystals and coconut nectar are both plant-based sweeteners that we use in our recipes as alternatives to artificial sugars. Unlike other processed sweeteners, both coconut crystals and coconut nectar are minimally processed and still contain all their natural enzymes and nutritional value.
Why don’t you use agave nectar?
Most agave ‘nectar’ or agave ‘syrup’ is nothing more than a laboratory-generated super-condensed fructose syrup that is devoid of virtually all nutrient value. Agave nectar has a fructose content of about 75% which is much higher than high fructose corn syrup (HFCS) itself with a 55% fructose content. While we try to limit the use of sweeteners in our recipes when a sweetener is needed we prefer to use either raw coconut crystals or coconut nectar.
Interesting. This led me to further research, which left me a little confused but definitely more informed. I had no idea that agave nectar has such a bad reputation.
I’m not prepared to take a definitive stand on sweeteners (because I simply don’t know enough yet), but I do recommend that you do your own research and make an educated decision about what’s best for you. Personally, I will be rethinking my use of agave nectar.
If you have any insight on this issue, please share your comments below.
If you try this recipe, I’d love to know what you think! Maybe I’m crazy. Maybe my taste buds were whack that day. Or maybe Hubs’ were. Hard to say.
Stella & Dot Giveaway Winner Announced!
Thank you to all of you who entered my recent giveaway for Stella & Dot jewelry. To new readers and subscribers, welcome! I wish I could give everyone free jewelry, but there’s only one winner this time. The winner was electronically chosen via Rafflecopter and Random.org.
Congratulations to lucky winner, Kimberly S! When I emailed her to tell her she won, I received a very excited reply… “I just had another round of chemo last week, I am really having a rough time and feeling down. This is such an amazing blessing!!
Thank you so very much for this!!” In our correspondence, I learned that she has B-cell Follicular Non-Hodgkin’s Lymphoma. She has 2½ years total treatment with 1½ years left to go. If you feel led to, I’m sure Kimberly (who has a very positive attitude) would appreciate your prayers.
Feel free to leave her some comment love below. Kimberly, I’m so happy to know the jewels are going to a deserving reader and I wish you all the best in your journey. Praying for you in MI…