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Banana, Chocolate, and Berry Tartlets with Lärabar™ Crust

Banana, Chocolate, and Berry Tartlets with Lärabar™ Crust
  • Prep 15 min
  • Total 1 hr 20 min
  • Ingredients 7
  • Servings 3

Easter makes me think of Spring, obviously because that's when it takes place; but also because it bring up images of bunnies, eggs, and nests that are associated with this religious celebration. To me, Easter is also synonymous of chocolate. My favorite treat! I remember the excitement I felt as a kid when my parents hid chocolate eggs in our garden on Easter morning, and the thrill of finding and devouring them, one after another. I put all my attention and efforts on finding these hidden treasures, because I was anxious to beat my brothers and get as many as I could for myself. These rich chocolate tartlets are my grown-up homage to this colorful and chocolate-charged day. They don't need any baking, and they don't have any added sugar. They're unbelievably easy to make! MORE + LESS -

Ingredients

1
small/medium ripe banana
1
tablespoon coconut oil
1/4
cup peanut or almond butter
2
squares sugar-free chocolate (100% cocoa)
2
pecan pie LARABAR™ fruit and nut food bar
1/4
cup raspberries
3
tablespoons blueberries

Directions

Hide Images
  • 1
    Process the banana, coconut oil, and peanut butter in a blender or food processor.
  • 2
    Bring a pan of water to a boil. Turn the heat off, and cover with a plate. Put the chocolate squares on the plate, and let them melt with the heat from the steam in the pan. When melted, add to the banana mixture, and stir well until the color is completely uniform.
  • 3
    Divide each Lärabar™ into 3 portions of the same size. Make the tartlet crust by pressing 2 portions to the bottom and sides of a silicon cupcake mold. Repeat with all the others. You may have to wet your fingers often while doing this, so they don’t stick to the Lärabar™ and it’'s easier to handle.
  • 4
    Fill each muffin mold with the banana and chocolate mixture, and freeze for 1 hour.
  • 5
    Decorate with raspberries and blueberries and then keep refrigerated until serving time.
  • If you don't have a blender or food processor, you can mash the banana and then mix in the coconut oil and peanut butter with a spoon or spatula.
  • If you don't have silicon cupcake molds, use regular cupcake molds, but grease with a little coconut oil first.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Easter makes me think of Spring, obviously because that's when it takes place; but also because it bring up images of bunnies, eggs, and nests that are associated with this religious celebration. To me, Easter is also synonymous of chocolate. My favorite treat! I remember the excitement I felt as a kid when my parents hid chocolate eggs in our garden on Easter morning, and the thrill of finding and devouring them, one after another. I put all my attention and efforts on finding these hidden treasures, because I was anxious to beat my brothers and get as many as I could for myself. These rich chocolate tartlets are my grown-up homage to this colorful and chocolate-charged day. They don't need any baking, and they don't have any added sugar. They're unbelievably easy to make!

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