Insanely Delicious White Chocolate Pistachio Tarts with Hidden Veg!

So it’s not really a secret that white chocolate and pistachio go really well together. This recipe was originally supposed to be in truffle form, but I ended up making little tartlets out of it instead. Also, there are hidden vegetables in here. If you’re anything like me, finding ways to get vegetables into healthy desserts is a good thing, because then you know you’ll eat them. In the filling of these tarts there are both one whole avocado and a large handful (or two) of spinach. So if you have kids that are sceptical to vegetables or you’re still a kid yourself deep down and know you should be eating more veggies, this one is for you. And everyone who loves a delicious dessert – raw, vegan, gluten free and all:)

Ingredients for the crust:

1,5 dL shelled pistachio nuts

0,5 dL unsweetened shredded coconut

1 dL gf oats (if making it gluten free)

8 small dates or 4 medjool dates

a sprinkle of salt

1/2 tsp vanilla extract (optional)

1-2 tsp dairy free milk of choice to make the dough come together

Filling:

150g pistachio butter – I recommend making your own for the best result, my recipe is here, just exclude the oat milk: https://greenwolff.com/index.php/2019/04/16/pistachio-cream/

80-100g white chocolate (dairy free for vegan)

1-2 tsp vanilla extract

1 large handful fresh spinach – make sure it’s not at all goopy or slimy but really fresh and crisp – it’s generally safer to opt for baby spinach as opposed to grown up spinach

1 small/medium avocado or 1/2 large avocado, not overly ripe

4 tbsp coconut cream

1 tbsp coconut oil, melted

1-2 tsp maple syrup (until you’ve reached your desired level of sweetness<3)

a handful pistachio nuts, chopped for garnish

Method:

1. Start by adding the pistachios, oats, coconut, dates and salt to a food processor and blend until finely chopped and well combined. Add vanilla extract and mix. Then, add the milk until the dough comes together, but does not become too sticky. Put in the fridge and wipe the food processor sort-of-clean before making pistachio butter (if not using pre-made butter).
2. If you’re making the pistachio butter now, simply add 150g pistachio nuts to a baking tray lined with parchment paper and cook in the oven at 180 degrees Celcius (350F) for five minutes. Next, add them to the food processor and mix until super-smooth-nut-butter-consistency is reached. Now, add the white chocolate and coconut oil and mix while the mixture is still warm. Once completely smooth, add the rest of the filling ingredients and mix. You might have to scrape down spinach and stuff that gets stuck on the sides with a spatula. MIX WELL!!! The smoother the consistency, the more luxurious and indulgent the filling will feel in your mouth.
3. Once the filling is ready, get out your crust dough, a muffin tray and muffin liners and add about 1 large tbsp of dough to one liner and squeeze it around until it covers the form like pie crust. You might need to add a little more dough to cover it completely. Repeat with the rest of the cupcake liners. You can also swap this cupcake/tartlets version with a cake or pie kind of vibe and just add all of the crust dough to one large tin. Make sure it’s lined with parchment paper though. Once all of your liners are lined with crust, distribute the filling evenly among them. I usually end up with around seven tartlets, but this of course may vary. Once the filling has been dispersed, sprinkle each tart with the chopped pistachios and place in the fridge to firm up. Make sure they’re not resting at an angle.
4. Enjoy your white chocolate pistachio tarts! And with a clear conscience may I add as you’re actually getting 1-2 of your five a day from these heavenly little things (depending on how many you eat of course – the more tarts, the more veggies;). If you do try the recipe, I sincerely hope you love and enjoy it very much and I’d love to hear what you think in the comments below! Or on Instagram! – just follow the icon in the top right corner:) Lots of love, Alex:)

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