Oh, the places we go....with carob chips and carob powder. Look at the gorgeous work of culinary art.
Not only do the flavors explode in your mouth, it is so easy to make.
Vegan, no bake, (flavor of choice), almond flour tart. This beauty is mint. But think about it with peanut butter.
2 ½ cups fine blanched Almond Flour
1/8 tsp pure mint oil. (Or 1 tsp. Mint flavoring)
MINT GANACHE FILLING
In a standing mixer or large bowl, mix almond flour, nut butter, carob powder, liquid sweetener of choice, vanilla extract, and salt. Mix together until evenly combined.
Transfer the crust mixture to a tart or pie pan. Use a flat bottomed measuring cups to firmly press the mixture across the bottom and sides of the pan. Leave a “well” in the center for the filling.
MINT GANACHE DIRECTIONS
In a small heat safe bowl place Missy J’s Mint carob chips
In another pan on the stovetop, heat coconut milk to just under boiling.
Pour warm coconut milk and mint oil over carob chips. Leave covered and undisturbed for 3 minutes till you see the chips starting to melt.
Mix with spatula to first combine. Add vanilla extract. Whisk swiftly till smooth. Pour into center of the tart/pie crust and spread evenly,
Add carob chips or nuts around the perimeter to decorate.
Store in refrigerator for up to two weeks
OPTIONS: This tart can be friends with so many flavors. MINT, PEANUT, ORANGE, FRUIT, etc...
Recipe inspired by @purelykaylie No bake vegan chocolate Tart.