AHHHH GUYS IT FEELS LIKE FALL!!! As I write this post, I’m sitting out on my patio (about to leave for my 9:30am Psychology test actually), and I’m FREEZING and I LOVE IT. AH! :)
Okay, but I have a serious problem. I’m addicted to making food. Let me tell you how this recipe came into existence.
It was Saturday night after coming home from a long, fun, and exhausting weekend camping. The clock read somewhere around 10:30, indicating that it was very much my bedtime—especially after all the sleep I’d missed camping. Of course I decided to not go to bed and instead bake up a batch of raspberry almond muffins and two dozen gluten free brownies (some with toasted coconut on top—yum!!!), so I could have fresh-baked goods to sell in the lil coffee shop I manage at my church.
So I stayed up until 12:30. Whatever. But then, of course, I needed to get up for church coffee shop at 5:45am. And work in said coffee shop until 12:30pm. And come home and flop on the couch and take a nice, long, much-needed nap, right?
Wrong. After preparing a little lunch (cherry guacamole and warmed-up leftover steak on a rice cake—YUM!), I started to think about napping—or plopping in front of the tv—but then I started to think about ginger cookies and how yummy they are, oooh! and those cherries in the refrigerator! One thing led to another and soon I was sitting on a kitchen barstool writing ingredients and instructions on sticky notes and handing them to my sweet nine-year-old sister who carefully carried out the whole process for this recipe on her own. She baked; I drank coffee, made dinner, and took pictures.
Though some of the assembly was done by myself—just because I had to make the little guys ready for the camera—all the work was done by little sis.
Anyway, to wrap up my story, that night was spent staying up late again doing all those urgent things on my to do list that I had ignored for the past few days. And Monday was a struggle.
So two take-aways from this story. First of all, I like to dramatize my stories. Second, I like baking a lot. I’m sure you can relate to some degree: when the thing you’re passionate about takes over and you ignore all your body’s desperate attempts at telling you to CHILL. It’s great.
Bonus moral, this recipe is so easy that a nine-year-old can make it.
You just mix up the cookie crust in a food processor, bake the crusts, make a cherry filling on the stovetop, and then whisk up your chocolate drizzle. Assemble, and you’re done!
Free of processed sugar, fruit-based, and paleo, which means it’s grain-free and naturally sweetened. Yay! These tartlets are an amazing thing to satisfy your sugar cravings!
Think of a crispy, spiced crust and a sweet filling (reminiscent of summer) with a lovely chocolate drizzle to top it off. Ahh! So lovely! So, so worth not sleeping!
Ginger Cookie Chocolate Cherry Tartlets
Ginger Cookie Crust:
- 1 cup cashews
- 2 T coconut flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ginger
- 1 tsp cinnamon
- 1/4 nutmeg
- 2 T coconut oil, melted (plus extra for greasing)
- 1 egg
- 2 T molasses
- 2 T honey
- 2 cups fresh (or frozen) cherries, pitted and halved
- 2 T honey
- 2 tsp arrowroot starch + 1 T water
- 2 T dark cocoa powder
- 2 T honey
- 1/4 cup coconut cream (from can)
Preheat the oven to 350 degrees.
In a food processor, blend up the cashews until you have a course meal. Add in the coconut flour, baking powder, baking soda, salt, and spices. Mix well. Then add the melted coconut oil, egg, molasses, and honey. Mix well again until you have a sticky dough.
Grease four mini tartlet pans with coconut oil (or cooking spray). Evenly divide the dough between each pan and spread batter to the edges with your fingers. Dip your fingers in water to keep the dough from sticking to your hands. Place 5-6 cherry halves into the bottom of each crust (using about 1 cup of the cherries).
Bake at 350 degrees for 16-18 minutes, until the crusts reach a deeper golden color. Allow to cool a bit before adding the filling.
Cook up the cherry filling while the crusts bake. In a small bowl, combine 2 tsp arrowroot starch and 1 T water. Place 1 cup cherries and 2 T honey in small saucepan over low heat. Mash the cherries as they cook. Once they reach a simmer, cook for about 3 minutes before adding the arrowroot-water mixture. Stir well and cook until the filling thickens. Remove from heat and allow to cool slightly before distributing to the cooked crusts.
To make the chocolate drizzle, warm the coconut cream in the microwave for a few seconds, then whisk in the cocoa powder and honey until smooth. Drizzle over completely cooled tartlets and top with a cherry!
Keeping it simple, healthy, and delicious!