Tarts, or posh mini pies, are dainty in size, divine to taste, and fairly straightforward to make—especially when guided by Sakara health coach and domestic goddess, Sasha Pagni. With all the fêtes on the calendar this season, Sasha shared recipes for three delicious tart fillings, one or more sure to delight you and your guests: fresh, fruity coconut; decadent, chocolatey mint chip; and spicy, nutty pumpkin. There's also a duo of crusts for your filling of choice using none other than Sakara Granola: Classic Superfood with toasted almond and coconut, and cult-favorite Dark Chocolate that contains cacao and ashwagandha. Enjoy this choose-your-own-adventure tart party and pair it with some effervescent bubbly and a spinning disco ball.
Coconut Panna Cotta Filling
"I will look for any excuse to incorporate fresh ingredients into everything I eat. I love this tart as a lighter, fresher dessert to offset the richness of holiday meals. make it your own by adding vanilla bean, mint or any other ingredient that speaks to you—I added some of my favorite late Autumn fruits, figs, dried citrus, and fresh persimmons."—Sasha
Ingredients:
(Makes 6 tarts)
- 2 cups coconut cream (sub coconut milk with 19%+ fat content)
- 2 teaspoons agar
- ¼ cup maple syrup (sub sweetener of choice)
- 1 teaspoon vanilla
- 1 lemon
Directions:
- In 4-inch mini tart/pie pans, press about 2 tablespoons of Sakara Classic Crust (see below for recipe) into each pan, making sure to press dough onto sides. Place tart pans with dough into the fridge to sit while the panna cotta is made.
- Combine coconut cream, agar, maple syrup, and vanilla in a blender.
- Cut the lemon in half, squeeze into a blender and combine. Taste and add more lemon as needed.
- Place contents of the blender into a saucepan on medium heat. Simmer for a few minutes until the mixture begins to thicken.
- Pour coconut panna cotta mixture into preset tarts, filling to the top.
- Place in the fridge and let sit for three to four hours.
- Optional: Top with fig, persimmon, citrus, or berries.
Superfood Granola Crust:
Ingredients:
- 1 ½ cup Sakara Superfood Classic Granola
- ½ cup almond butter
- 1 teaspoon vanilla
- ¼ cup maple syrup
- ¼ cup oat flour
Directions:
- Place all of the ingredients in a blender and blend on high until combined and smooth.
- Roll into a ball and place in a bowl, then cover with a towel, and refrigerate for at least 30 minutes.
- Press into tart or pie pan when ready to use.
Mint Chocolate Chip Cream Tart Filling
"Cacao is known for being a heart-opener, due to its high content of magnesium which is known as “the relaxer mineral” and phenethylamine, the chemical that is released in the body during emotional euphoria. Here, I ditched the dairy, refined sugar, and processed cocoa and went for whole food plant ingredients like high-quality cacao and coconut to create a joyful, comforting tart that all chocolate lovers can unite behind and feel good about." —Sasha
Ingredients:
(Makes 6 tarts)
- 1 can coconut cream
- 2 packets Metabolism Super Powder
- 2 teaspoon agar
- ¾ cup coconut sugar (You can substitute maple syrup)
- 1 teaspoon vanilla
- ⅓ cup chocolate pieces
Directions:
- In 4-inch mini tart/pie pans, press about 2 tablespoons of Dark Chocolate Crust (see below for recipe) into each pan making sure to press dough onto sides. The dough should be about ¼-inch thick. Place tart pans with dough into the fridge to sit while the chocolate cream filling is made.
- Combine coconut cream, Metabolism Super Powder, agar, sweetener, vanilla, and chocolate into saucepan and heat over medium.
- Bring to a boil and then turn down to a low simmer until filling begins to thicken.
- Pour chocolate cream filling into tart pans and place in the fridge to set for three to four hours.
- Optional: Top with Whipped Coconut Cream
Dark Chocolate Crust:
Ingredients:
- 1 ½ cups Dark Chocolate Granola
- ½ cup cashew butter, almond butter, hazelnut butter, or any nut/seed butter
- 1 teaspoon cinnamon
- ¼ cup oat flour
Directions:
- Place all of the ingredients in a blender and blend on high until combined and smooth.
- Roll into a ball and place in a bowl, then cover with a towel, and refrigerate for at least 30 minutes.
- Press into tart or pie pan when ready to use.
Pumpkin Pie Tart Filling
"I am a huge fan of pumpkin pie and at this point, there are so many recipes, it’s hard to choose which to use! I love this recipe because it leaves out the refined sugars without compromising on the flavor. This tart is everything you love about Pumpkin Pie: creamy, spicy, and sweet."—Sasha
Ingredients:
(Makes 6 tarts)
- 1 cup of organic pumpkin puree (about half of a 15oz can—do not use Pumpkin Pie filling)
- ½ cup coconut sugar
- ¼ cup maple syrup (can also use coconut nectar)
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon clove
- 1 cup full-fat coconut cream
- 1 tablespoon coconut oil
- 2 ½ teaspoon tapioca flour
Directions:
- Preheat oven to 375 degrees. In 4-inch mini tart/pie pans, press about 2 teaspoons of Sakara Classic Crust into each pan making sure to press dough onto sides. The dough should be about ¼ inch thick. Place tarts pan with dough into the fridge to sit while the Pumpkin Pie filling is made.
- In a large bowl, mix all pie ingredients until well combined.
- Pour pie filling into prepared tarts and cook on 375 degrees for 25-35 minutes. Watch closely to ensure pie crust browns without burning.
- Cool before serving.
Superfood Granola Crust:
Ingredients:
- 1 ½ cup Sakara Superfood Classic Granola
- ½ cup almond butter
- 1 teaspoon vanilla
- ¼ cup maple syrup
- ¼ cup oat flour
Directions:
- Place all of the ingredients in a blender and blend on high until combined and smooth
- Roll into a ball and place in a bowl, then cover with a towel, and refrigerate for at least 30 minutes
- Press into tart or pie pan when ready to use
