Let’s celebrate July 4th and berry season with these festive berry mini tarts! They’re the perfect two-bite dessert for a summer get-together. An easy and nourishing OHi Bar crust gets topped with a creamy peanut butter mousse and whatever summer berries you love most. Because these mini tarts are vegan, high in protein, and minimally sweetened, they’re good for the body too! Best of all, they come together in less than 30 minutes. Can you guess the secret ingredient that gives the vegan mousse its creamy texture??
- 4 Peanut Butter OHi Bars
- 15-oz can of chick peas, drained and rinsed
- ½ c peanut butter
- Scant ½ c maple syrup
- 1 tsp vanilla
- 1-3 tbsp coconut flour, added one at a time
- Assorted fresh summer berries
- Carefully cut each OHi Bar into quarters.
- Combine the chick peas, peanut butter, maple syrup, and vanilla in a food processor. Process until you have a thick, creamy texture, making sure there are no lumps.
- Add the coconut flour 1 tbsp at a time and re-process after each addition. You want to create a texture similar to buttercream frosting that you’ll be able to pipe onto the mini tarts. Make sure it’s not too runny (otherwise it won’t hold its shape) or too stiff (since it will be difficult to pipe). The amount of coconut flour you’ll need to add will depend on the texture of the peanut butter you used.
- Transfer the peanut butter “mousse” to a piping bag (or a ziplock bag with the tip of one corner cut off). Pipe it onto the OHi Bar quarters.
- Top the mini tarts with assorted berries and chill them in the refrigerator for several hours before serving. Store any leftover mini tarts in the fridge.
- Use whichever berries you love, or an assortment of multiple types.
- Love peanut butter and chocolate? Use Almond Dark Chocolate OHi Bars for the crust instead, and/or add some mini chocolate chips on top.
- Love peanut butter and jelly? Add a little dollop of jam onto the top of each mini tart.
- Prepare them in advance! You can cut the bars, make the mousse, and pipe the mousse onto the bars a day ahead. Just wait and add the berries until just before serving.
About the Guest Blogger
Lee Corbett is a recipe creator, food photographer and author of The Rogue Brussel Sprout blog. She is passionate about creating nourishing plant-based recipes that are colorful, seasonal and celebrate fruits and veggies in all their glory. You can see all of her creations on Instagram (@TheRogueBrusselSprout) and on her blog (www.TheRogueBrusselSprout.com).