Let’s make 2017 the year when you add more variety to your breakfast. Forget oatmeal or smoothies for one day and make these small chocolate and banana tartlets!
They are super easy to make, naturally sweetened with dates and topped with chocolate cream and bananas. Drizzle caramel sauce on top, sprinkle chocolate chips and now we can talk.
Making these tartlets will take you no more than 30 minutes, from start to finish.
The crust is a simple mix of rolled oats, dates and coconut oil. Everything is processed until it forms a dough, rolled out and divided into 3 mini tart pans. It’s then baked in the oven for about 7 minutes. The shells will be soft right from the oven but will firm up a bit as they cool. I found 7 minutes to be the perfect time to get a crust that is firm without being too hard to cut.
While your crust is baking you can prepare the chocolate cream. It can’t be easier, combine almond milk, cocoa powder, some cornstarch and maple syrup in a saucepan, heat and whisk until it thickens. I first though of making a chocolate ganache but I figured it would have been a bit too heavy for breakfast.
When the tartlet shells are ready, all you have to do is fill them with some chocolate cream and top with banana slices!
For a an even more delicious breakfast I highly recommend you top your tartlet with melted chocolate, vegan caramel sauce, peanut butter or even maple syrup.
The size of one tartlet is perfect for breakfast, it’s filling and loaded with carbs to give you enough energy for the whole morning.
Let me know in the comments if you try this recipe and tag @fullofplants on Instagram if you take a photo!
- 1 cup rolled oats
- 1/2 cup pitted dates
- 2 tbsp coconut oil, melted
- for a chocolate crust: add 2 tbsp cocoa powder (optional)
- 1 cup almond milk
- 2 tbsp cornstarch
- 2 tbsp cocoa powder
- 1 tbsp maple syrup
- 1 and 1/2 bananas
- optional: chocolate syrup, caramel sauce, banana icecream
- Preheat oven to 350°F.
- Add the rolled oats, pitted dates and melted coconut oil to the bowl of a food processor. Process for about 2 minutes, or until you get a slightly sticky dough. If it’s too sticky, add more rolled oats, one tablespoon at a time and process again.
- Divide the dough into 3 balls. Flatten each ball to form discs (roll out the dough between two sheets of parchment paper into 1/2-inch thick discs.)
- Lightly grease three 4-inch mini tart pans and press the dough discs into bottoms and up sides of the tartlet pans. Trim any overhang with a knife and prick bottoms with a fork.
- Bake for 6-7 minutes. Remove from the oven and let cool a few minutes, they will be very soft but will firm up as they cool.
- In a small saucepan, combine the almond milk, cornstarch, cocoa powder and maple syrup. Whisk well until the cornstarch is dissolved.
- Heat over medium heat, whisking constantly until it comes to a boil and starts to thicken. Remove from heat when the cream is thick, be careful it will thicken more once cold.
- While the chocolate cream is still hot, pour 2-3 tablespoons of the cream into each tartlet shell. Top with sliced banana slices and melted chocolate or caramel sauce.
- These tartlets are best serve immediately. If you want to make them ahead, add the banana slices at the last time.
For the caramel sauce, I mixed about 1/4 cup maple syrup with 2 tablespoon almond butter.
- Serving Size: 1 Tartlet
- Calories: 378
- Sugar: 26g
- Fat: 13g
- Carbohydrates: 62.6g
- Fiber: 8g
- Protein: 6g