Sometimes you just need something sweet. Something decadent. Something that melts in your mouth. This is the perfect dessert. I love desserts that are portion-sized, that way you don’t have to worry about over indulging. Just make sure you eat it slow and enjoy every bite of this delicious treat!
My sister has been a team leader for the American Cancer Society’s Relay For Life Event for the past three years. Unfortunately I wasn’t able to make the trip to Michigan for her events until this year. I was so excited to be able to participate this year, especially when she told me this years theme was based on cancer prevention (both initial occurrence as well as recurrence) through wholesome nutrition and a healthy lifestyle. As you know I am all about a plant-based diet to promote good health.
At the Relay For Life Event all of the teams sell things at their tables to raise money for the event. My sister’s team always sells baked goods. Since I love baking (and yes, love sweets) of course I was excited to help out with creating some plant-based options for the event that were healthy as well as delicious. These mini tortes were one of the recipes I created especially for the event. Although they are still a dessert and should be consumed in moderation (moderation = one per day, not one per hour people!), at least they contain several healthful ingredients and ZERO refined sugar. And did I mention they are scrumpdililicious? YUM!
MINI CHOCOLATE PISTACHIO TORTES
Prep Time: 30 minutes Total Time: 30 minutes Makes: 12 mini tortes
- 120 grams dry roasted almonds
- 40 grams shelled, dry roasted pistachios, divided
- ¼ cup gluten-free rolled oats
- 115 grams pitted dates, soaked in warm water 15 minutes (reserve soaking water)
- 6 tablespoons raw cacao powder, divided
- ⅛ teaspoon fine sea salt
- 2 tablespoons of the reserved date soaking water (or more as needed)
- 2 tablespoons organic agave nectar
- 2 tablespoons refined coconut oil, liquefied
- First make the brownie base: Combine the almonds, 30 grams of the pistachios, oats, dates (I scoop them out of the water with a slotted spoon), 4 tablespoons of the cacao powder, and salt in a food processor until crumbly. Add enough of the date water (I use about 2 tablespoons) and process until a sticky dough forms.
- Press dough into the insides of muffin pan that has been sprayed with cooking spray or lined with liners. Press down slightly.
- Freeze for 20 minutes. Place the remaining 10 grams of pistachios in a small baggie and pound with a mallet or chop on a cutting board. Set aside for garnishing.
- Make the ganache topping: Whisk together the remaining 2 tablespoons of cacao powder, agave nectar, and coconut oil in a small bowl until the desired consistency is reached.
- Using a teaspoon place a dollop of ganache into each brownie cup and spread out into a thin layer to cover the brownie base. Work quickly as the ganache hardens fast since the brownie base is cold. Ideally you want to place the crushed pistachios on top while the ganache is still somewhat warm so that it sticks to it.
- Top with the crushed pistachios.
- Freeze for an additional 30 to 45 minutes. These are best when eaten straight from the freezer.
You will LOVE these! They are so simple to prepare and since they are kept in the freezer they last quite a while. Just don’t leave them out at room temperature for too long or the chocolate might start to melt. If you plan to set them out at a party I would suggest placing them on a plate nestled on top of a bowl of ice. They are so pretty too!