2-3medjool datesstart with 2, see directions for explanation
Almond & Coconut Butter Filling
2tablespoonscreamy almond butter
1tablespooncoconut butter
For the Chocolate Filling
1/4cupdark chocolate chips
1/2tablespooncoconut oil
Instructions
Place tartlet shell ingredients in a food processor starting with 2 dates and process until a fine crumble results. If you can pinch together the mixture and it holds then transfer to a bowl. If not, add another 1/2-1 date and process again until the mixture is sticky enough to form a crust.
Grease a mini-muffin pan with coconut oil.
Place a spoonful of the nut mixture into the muffin tin and press down with your fingers and up along the sides of the tin. You want the sides to be pretty thick so that they don't crumble when you remove the tarts.
Fill remaining tins the same way.
Place pan in the freezer for about 30 minutes until the shells harden.
Remove the pan from the freezer and carefully remove tartlets using a knife to loosen around the edges. You may have to reinforce with your fingers once they're out if portions collapsed. They won't come out easily, but I did it with some patience and caution.
In a small bowl combine your filling ingredients and microwave until softened. Use a spoon to combine and then fill the tartlet shells.
You can eat them as is or return to the freezer to harden.