I haven’t thought of you in a long
time, I just realized.
We were so close once, it’s funny now. Can you
I can hardly imagine it anymore, the memory itself is
distorted like a crumpled sheet of paper.
I aim for the trashbin—
miss; pick you up
again and smooth out the lines,
remembering you so.
We were so close once, it’s funny now. I want to
forget it. I feel guilty trying
to throw you away.
No-Bake Chocolate-Coconut Tartletsvegan, gluten-free, soy-free, corn-free, grain-free, refined sugar-free (raw option)
2 cups raw almonds
1 cup dates, soaked until softened
Salt, to taste
1/3 cup full-fat coconut milk
2 Tbsp maple syrup
1 oz. dark chocolate (vegan and soy-free)
1.5 Tbsp raw cacao powder
Unsweetened desiccated coconutRaw coconut oil, for greasing the tin
In a food processor, pulse together the almonds and dates until you get a crumbly mixture that holds together well when pressed. Season with salt.
Divide crust mixture between 24 greased mini-muffin cups. Set in the fridge as you make the topping.
Whisk together coconut milk, maple syrup, melted chocolate, and cacao powder in a bowl until homogenous. Fill tartlets.
Sprinkle coconut flakes overtop of each tartlet; gently press coconut into the filling so it will cling to it.
Refrigerate tartlets for at least 2 hours, until cool and filling is set. Serve. Store leftovers in the fridge.
Yield: 24 tartlets