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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, metabolism-boosting cacao; 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)
Directions:
Superfood Granola Crust:
Metabolism-Boosting Cacao 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
Dark Chocolate Crust:
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
By Sasha Pagni • December 19, 2019
Photographer: Sasha Pagni
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