Salted Chocolate Ganache Pistachio Butter Tarts
Okay.. you guys now that I have a passion for making my own good-for-you desserts. Anything from cookies, to brownies, to bars.. you name it. However.. I stumbled across a recipe recently from Addicted To Dates that blew my mind & I knew I wanted to re-create my own take on it.
Salted Chocolate Ganache Pistachio Butter Tarts
These tarts from heaven are complete with a chocolate hazelnut crust, a home-made pistachio butter layer, topped with salted chocolate ganache. You could totally make these in a cake pan, a tart pan, mini cupcake molds, etc. They’re super versatile & a CROWD PLEASER. They don’t taste good for you! I’ll promise you that! Full of nutrient-dense ingredients, of course. These babies are perfect for any holiday function - just festive enough & a little different! Hope you love them as much as I did!
Ingredients:
Crust:
1 cups hazelnuts
1/2 cup coconut flour (I used bobs red mill)
1 scoop further food collagen (discount code on discount page!)
4 tbsp raw cacao powder (I used navitas organics)
2 Tbsp maple syrup
1/2 tsp vanilla
1/4 tsp sea salt
Place all ingredients in food processor and blitz until sticky dough forms. Place in the bottom of desired pan and place in freezer to set while you continue with the next steps.
Pistachio butter
1 cup shelled pistachios (I used wow pistachios)
1/2 tsp cardamom
1 tsp vanilla extract
1 tsp matcha green tea powder (I used tenzo tea)
1-3 tbsp nut milk of choice
2 Tbsp maple syrup
Blend all ingredients in blender until smooth. Add the nut milk 1 tbsp at a time until desired nut-butter consistency. I left mine a little chunky, because I love it like that! Spread over the crust layer and set back in freezer.
Chocolate ganache:
2 cans of coconut milk (just scrape the solid parts off the top of both cans. Don’t use the liquid)
1 chocolate bar (I used eating evolved)
1/2 tsp vanilla
2 Tbsp Beekeepers natural cacao honey (or maple syrup)
1 tbsp raw cacao powder
Heat all ingredients besides chocolate bar over medium heat until a slight simmer. Remove from heat and stir in chocolate bar until melted and fully smooth. Pour over pistachio layer. Tap pan to remove any bubbles and let sit on counter for 10 minutes before placing in the freezer to set. I like to keep mine in the fridge for a softer texture, but they’re amazing both ways! I topped mine with sea salt & chopped pistachios! Tag #danishealthyeats if you try these!
