Mini Chocolate Cookie Tarts

📝 Ingredients

• 1/2 ripe avocado
• 1 whole egg
• 1/4 cup date paste
• 1 cup almond flour
• 1/2 cup ground hazelnuts
• 1/4 cup organic cacao powder
• 1/4 cup organic coconut flour
• 1/4 tsp baking soda
• 1/4 teaspoon Himalayan or unrefined sea salt
• 1 can (14oz full fat coconut milk, chilled overnight)
• 1/4 cup dark cocoa powder
• 1 tbsp all natural hazelnut butter
• 1/4 cup water from refrigerated coconut milk
• 1/4 cup date paste
• Pinch Himalayan or unrefined sea salt
• 1 tbsp organic cacao powder
• 1 tbsp coconut oil (melted)
• 1 tsp unpasteurized liquid honey

👨‍🍳 Instructions

1. 1--- For the cookie cups ---
2. 2Preheat oven to 350F; Lightly grease mini muffin tins with coconut oil.
3. 3In the bowl of your food processor, combine the avocado, date paste and egg and process until smooth and creamy.
4. 4Meanwhile, in a separate bowl, combine almond meal, ground hazelnuts, cocoa powder, coconut flour, salt and baking soda, Mix with a whisk until very well combined.
5. 5Add the dry ingredients to the wet that are already in the food processor and process on pulse until just incorporated, no more.
6. 6Press this dough into 19 mini muffin cups (I know, weird number!) then, using a rounded object, such as the end of a large wooden spoon or small pestle, gingerly press into the center of each “cookie” to make a nice round indentation.
7. 7Bake in preheated oven for 12 minutes. Cool in the pan for 5 minutes, then gently remove the cups from the pan; Place them on a cooling rack and let cool completely.
8. 8--- For the cream ---
9. 9Flip your can of coconut milk bottom side up and carefully open it. Transfer the water that’s on the surface to a small bowl. Reserve the cream.
10. 10Measure ¼ cup of the water and add that to your small food processor. Add cocoa powder, hazelnut butter, date paste and salt and process until smooth and creamy.
11. 11Add reserved chilled coconut cream and resume processing until well incorporated.
12. 12Transfer that cream to a piping bag and top each cookie with a nice chocolate-y swirl.
13. 13--- For the drizzle ---
14. 14To make the drizzle, mix cocoa powder, melted coconut oil and honey together in a small mixing bowl until smooth.
15. 15Transfer that chocolate sauce into a squeeze bottle. Place chocolate cookie cups on a rack and drizzle chocolate sauce all over them.
16. 16Keep refrigerated in an airtight container. These cups will keep for up to a week (and only seem to get better with each passing day…)