A few months ago I had the opportunity to attended the Natural Products Expo in Anaheim. I was introduced to these shows last year and and have been hooked since. The best way to explain it is like walking into a Whole Foods and seeing every brand they sell, at a booth, where you can learn about their products, meet the owners/marketing team and make some really incredible connections. Oh and did I mention trying some amazing foods?
One of my favorites from this years expo was Hail Merry! They introduced me to their newest item, the miracle tart. Normally when I fly to the states I head to a Whole Foods and go for their ‘bites’ but hadn’t seen this game changer until the expo – the Chocolate Almond Butter, is to die for.
Since they aren’t carried in Cayman (they have yet to reach Canada too) I decided to give them a whirl this week. Such a simple recipe and you only need 4 ingredients. Check out the recipe below:
1 cup almond flour
2 tbsp cocoa powder
2 tbsp coconut oil (liquefied)
1/4 tsp sea salt
1 tbsp agave
Mix together with a spoon and split into 24 pcs mini muffin tin (spray the tin as the crust can stick), normally I can make enough for 20 tarts.
Stick in the fridge for 30 mins.
Remove tin from the fridge and place 1 tsp of almond butter (or nut butter of your choice) on the crust. Place back in the fridge for another 30 mins while you prepare the chocolate.
3 tbsp coconut oil (liquefied)
2 tbsp agave
1/3 cup cocoa
Mix together and spoon 1 tsp over the tart to cover the almond butter.
Place back in the fridge until the chocolate hardens.
20 mini tarts
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