Chocolate Peanut Butter Oat Tartellets

Updated: Mar 6














(with various secret, healing ingredients & an in-depth look into why you REALLY want to

make these before, or as, you start your menstrual cycle).


Hello beautiful beings!

Welcome back to the first sweet treat recipe. This one was a truly alchemical process of

creation. I was trying to think of something to make using some of the divine roots, shoots &

tinctures from Aether Herbalist & Apothecary and all I knew when I was starting the

process was that I wanted to create something fabulous. Something really decadent, sweet

& just super satisfying. I could probably say that most of the inspiration struck when I was

thick in the throws of menstrual cycle & craving all of the things. The things that I crave

most when on my cycle is always: bananas, chocolate, peanut butter, oats & soy milk. When

I actually looked deeper into why I would possibly be craving these things during each of

my cycles, I realized again that the body is intelligent beyond belief. And below I will share

with you why!


Apparently between ovulation & menstruation, the female body uses a lot of magnesium

and therefore there is an increased need to obtain more magnesium through dietary means

hence why we might crave food goods that are denser in magnesium (as well as potassium,

iron and hormone-balancing properties). What you might find too is that you may also

crave 1) things that are very dense & nutrient dense.













Bananas: bananas are high in potassium & magnesium, they are also high in B6, copper &

manganese (which helps immensely with cramps by having a relaxing effect on the

muscles). Bananas are also incredibly satisfying and balancing for Vata dosha due to their

creamy sweet quality.


Chocolate: as we know, cacao and cocoa is really high in minerals such as iron (which is

great when menstruating as you are losing iron through the loss of blood), cacao is also

high in magnesium & zinc. Chocolate/cacao also has a strong anti-oxidant profile (when

eaten as dark chocolate or prefereably as raw cacao).


Soy milk: soy milk is a great source of protein, calcium & vitamin D, A, potassium & vitamin

B-12. The soy bean is high in compounds that act the same way in the body as the female

hormone called estrogen (hense why I crave it so explicitly during menstruation).


Oats: oats are hearty, warming & sustaining and not to mention, incredibly comforting.

Oats are high in manganese, phosphorus, magnesium and also have copper, iron, zinc,

folate, vitamin B1 and B5. Oats are also high in anti-oxidants and soluable fibre. And are

again, super soothing for all doshic types - especially Vata due to the warming, soothing

quality of oats.


Peanut butter: a healthy dose of plant based fats goes a long way (I also tend to have

massive cravings for tahini & avocado when menstruating). Apparently the high amounts

of vitamen E in peanut butter help with cramping & inflammation.


SO, bottom line is that if you find yourself menstruating and wanting to eat the whole jar of

peanut butter in a sitting, or eating all the avocados & chocolate know that you can trust

your body. IT KNOWS what it is doing and it knows what you need in order to create a

happy, healthy & rich internal environment.


Two of the healing Medicines used in this creation are: Maca Root Powder & Pine Pollen.

Maca is a powerful Adaptogenic root that gives immense stamina, strength & power to the

physical body and the mind. It has potent medicinal & nutritional value. It is a source of

several vitmains & minerals (especially vitamin C, copper & iron) and has 20 amino-acids,

including the 8 essential amino acids. It is often associated with increasing energy levels

and libido, it also has been known to help with stress & depression. One of the most helpful

benefits of Maca is its’ ability to “harmonize the endocrine system” (which is the system in

the body responsible for regulating metabolism, reproduction, growth, development, sleep,

mood and tissue function - hence why it is also something I crave on my menstrual cycle

and why this is a really beneficial root to add into your diet to support your hormonal

health for both men and women).

Pine Pollen: “The medicinal use of Pine Pollen dates back over 1500 years to China.

Pine pollen is very simply the pollen of pine trees. Pollen is actually a form of a seed; and,

like all seeds, it contains the fundamental nutrients and essence necessary to grow a

towering 100-foot tall pine tree that can live for hundreds of years. As such, it contains an

incredibly wide spectrum and high concentration of unique and rare nutrients that do

much the same for the human body as it does for the tree itself: promotes rapid growth,

rejuvenation, and healing. In chinese medicine, pine pollen is considered to be a tonic herb,

capable of nourishing all major organs of the body including the lungs, kidney, liver, heart,

and spleen. This powerful supplement contains over 200 bio-active nutrients including 17

amino acids, b vitamins, vitamins a, c, and d as well as powerful antioxidants like

superoxide dismutase, resveratrol, and more.

Pine Pollen is an exceptionally powerful medicine for improving immune function and

lowering the systemic inflammation that often leads to cellular oxidation. It also increases

levels of superoxide dismutase (SOD) - the bodies master antioxidant as well as glutathione,

which help detoxify environmental pollutants and oxidative stress from the body.

Pine Pollen contains bioavailable forms of androstenedione, testosterone, DHEA

(dehydroepiandrosterone), androsterone and a wide variety of other phyto-steroidal

compounds which harmonize and powerfully rejuvenate the endocrine system.

Pine pollen has traditionally been used to enhance the immune system and treat low libido,

depression, cognitive decline, among other things.” - extract from Aether Herbalist &

Apothecary’s website.


NOW, to get into the magic that is this tart.


Ingredients:

For the Crust:

1 cup quick cook Jungle Oats

1/2 cup desiccated coconut

1/4 cup of turbinado sugar/coconut sugar/raw cane sugar

3 tablespoons coconut oil

4 tablespoons smooth peanut butter

2-3 tablespoons of water

Pinch of salt

8 cylacone muffin holders

1 muffin tray


For the Filling:

1 tin of chickpeas, washed and drained. Keep 1 tablespoon of the liquid from the tin.

1/4 cup of smooth peanut butter

1/4 cup of soy milk

1 tablespoon of aquafaba

1.5 tablespoons of honey

1/2 banana

1 teaspoon of liquid stevia

1 teaspoon Maca Powder

1 teaspoon Pine Pollen


For the Ganache:

4 blocks of dark chocolate (I used Lindt)

1 teaspoon of coconut oil


Method:

Preheat oven to 180 degrees celsius or 350 degrees Fahrenheit. In a food processor add in

the oats, the desicatted coconut, the salt and the finely blended sugar (this is important as

you don’t want the tart shells to have big granules of sugar - I used a nutribullet to quickly

zap the sugar into a finer powder like consistency).

In a small saucepan place the water, coconut oil & peanut butter and bring together to melt.

Add to the food processor and blend on high until a rough dough-like ball forms (test it by

pressing some of the mixture in between your fingers to ensure that you can press it

together and it will hold in order to make little tart shells). Place this mixture into the fridge

for about 20 minutes to cool so that you can work with it more easily. Place the 8 muffin

holders into the muffin tray (for extra support) & set aside.

While the crust mixture cools, make the filling. Place all the filling ingredients into the

nutribullet or blender of choice & blend on high until a very smooth & delicious paste/puree

forms.


Take the dough mixture out of the fridge & press into the 8 muffin holders which are held in

place by the supporting muffin tray underneath to make your crusts. This can be a bit

challenging but I assure you - it is WELL worth the patience! Place into the oven and bake

for 10 minutes. Take out of the oven & fill with your peanut butter filling.

Place back into the oven for a further 20 minutes.


While they are baking, melt the chocolate for your ganache in a bain-marie. It is really nice

to have a dark chocolate for this because the rest of the tart is really sweet so the dark

bitterness of the chocolate really acts as an important balancing flavor to the sweetness of

the tart. NOTE: if you would like a hardened chocolate topping, do not add the coconut oil

when melting the chocolate. If you would like a slightly softer “ganache” like topping then

add in the coconut oil because then as it cools it will not harden completely.

Once the tarts are out of the oven, let them cool a bit and then top them with the chocolate

mixture.

OPTIONS TO SERVE: You can eat them as is, warm & fudgy & cosy. OR, place in the fridge &

let them cool and then tuck into them! You can even place one or two into the freezer &

have the option of a delicious frozen treat!

ENJOY!




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