Chocolate and Raspberry Tartlets are phyllo cups filled with easy, heart healthy, vegan chocolate pudding topped with a raspberry.
Happy Valentine's Day, friends!
Hope your day is filled with lots of love and chocolate.
I made you some chocolate and raspberry tartlets to show how much I love you. Aren't they so adorable?! Oh I just love love love these...
On top of how cute they are, they aren't going to make you feel over-stuffed and unhealthy. Score!
The pudding is made from avocados, bananas, and cocoa powder. There's only one teaspoon of added honey in the entire recipe, and even that's optional because the bananas add a nice touch of sweetness. I liked the little bit of honey though because I like really sweet things.
Then you just spoon the pudding into little mini phyllo cups and top with a raspberry.
You must top them with a raspberry because raspberry and chocolate is a glorious, glorious combination. You'll be missing out if you don't top with a raspberry...
Plus raspberries are super duper, heart healthy fruits. They pack a lot of punch in a tiny little berry. Full of antioxidants, flavonoids, and fiber, they are excellent for your health. Oh and did I mention that are incredibly tasty?
Yeah, so it would be a crime not to top these pudding cups with a raspberry.
Just a quick note: these are best if served within the hour that they are assembled. You can make the pudding up to a day or two in advance and keep tightly covered in the fridge. Then just spoon into the cups and top with a raspberry when ready to serve.
If you love mint, you can serve with some mint leaves.
Chocolate and Raspberry Tartlets
Ingredients
For the pudding:
- 1 medium ripe avocado
- 1/2 medium banana {about 1/4 cup mashed}
- 10 teaspoons cocoa powder
- 1 tablespoon vanilla extract or coffee liquor
- 1 teaspoon honey or maple syrup, optional
- 1/4 teaspoon salt
For the tartlets:
- 30 mini phyllo shells
- 1 cup raspberries
- mint leaves optional
Instructions
For the pudding:
- Add all the ingredients to a food processor in the order listed, starting with the avocado and ending with the salt.
- Blend until completely smooth. Cover and refrigerate for about 10 minutes.
For the tartlets:
- When ready to serve, arrange phyllo shells on a platter. Fill each mini shell with about one teaspoon of pudding. Top each with a raspberry. Best served within the hour that they are assembled.
Notes
What to Use in This Recipe
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