2019 mood: peanut butter! These mini tarts are made with a Skinny Dipped crust (omg) and a peanut butter filling. What more could you want in a dessert?Ingredients for 6 mini tarts:For the bases:3/4 cup Peanut Butter Skinny Dipped Almonds1/4 cup pitted dates1 tbsp maple syrupFor the filling:2 ripe bananas1 ripe avocado6 pitted dates2 tbsp of peanut butter2 tsp of cacao powderA tbsp of crushed Peanut Butter Skinny Dipped AlmondsMethod for the bases:

  1. Preheat the oven to 350 F° (180 C°) and grease a muffin tin with non-stick spray.
  2. Put all the base ingredients together in a food processor and pulse until it’s fully mixed.
  3. Divide the base mixture into 6 equal parts and fill 6 muffin holes, using a spatula to compress the mixture.
  4. Bake for 8 minutes and allow to cool before removing carefully the bases from the tin.  

Method for the filling:

  1. Place all the filling ingredients in the food processor and blend into a smooth mixture.
  2. Spoon the mixture into the tart bases, sprinkle with crushed Peanut Butter Skinny Dipped Almonds and enjoy!