My 2 year anniversary of moving to Calgary is in 3 days. I can’t believe it’s already been 2 years! Time sure flies. It’s been an amazing two years though, and I’m so blessed and grateful for the people I’ve met, the memories I’d made, and the knowledge I’ve gained. My Calgary experience is coming to a close shortly. I’ll be defending my masters in 2 weeks and heading back home to Toronto in July. The next few months will be quite busy with getting things in order, and I will shed some tears when I have to say bye to the YYC. But, I won’t think about that right now
Today’s recipe I concocted a few weeks ago and have made it twice since. It is perfectly sweet and a satisfying dessert. Oh, and it is boyfriend approved! I love working with Medjool dates because they store well in the freezer – they don’t freezer completely, only harden, and thaw relatively quickly. I had good intentions to ration these tarts, but is was just too hard.
- 1 cup Medjool dates, pitted
- 1 cup oats (any kind)
- ½ cup ground flaxseed
- ¼ cup peanut butter
- ⅛ tsp salt
- 3 medium ripe bananas
- ½ cup full-fat coconut milk
- 2 tbsp coconut oil, melted
- 1 tsp vanilla
- ¼ tsp salt
- ½ cup semi-sweet chocolate chips (optional)
- Place pitted dates in a bowl & cover with boiling water. Let sit for 10 mins & drain.
- In a food processor, combine oats & ground flaxseed & process until a course, sand-like consistency. Add dates, peanut butter & salt & process until fully combined. If the mixture does not start to stick, add a little water (~1 tbsp). The final texture will be a little sticky to the touch, soft, but holds its shape.
- Line the cups of a muffin pan with cling wrap. Put 2 tbsp of the crust mixture in each cup. You will have a little left over (~1 tbsp), don’t fret. Using damp fingers, push the mixture down & up around the sides to form the cup. Use the left over to fill any gaps. As the mixture is sticky, you will have to wash your hands when it sticks too much to your fingers. Place the pan in the freezer when done.
- Clean your food processor. Add all filling ingredients, except chocolate chips if using, to the food processor & process until fully combined & smooth. Fold in the chocolate chips with a spatula. Remove muffin pan from the freezer & use a spoon to distribute the filling equally between the cups. Fill each cup almost to rim of the crust. Place the pan in the freezer for 30 mins to set.
- Take out pan from the freezer after 30 mins. Remove each tart from the pan by lift the cling wrap. Pull away cling wrap & transfer to an airtight container or plate to serve. Store in the fridge for up to 1 week or in the freezer for longer. If storing in the freezer, allow to thaw for 30 mins before serving.