A few weeks ago I had a very clear plan. Make Energy Bites. Simple enough, right? But then, I have no idea  how, I ended up with a Chocolate Banana Tartlet. Okay, I totally know how. I started experimenting with my energy bites, didn’t like how it was turning out, which is when I spotted my tart pan and thought: “why not just turn it into a crust?”. Okay, sure. Now it was crust.

But what do I fill it with? Clearly I hadn’t thought this through.

I started grabbing some things I had around that I thought would taste good together. I added a bit of this, a bit of that, and voila! A Chocolate Banana Tart was born. And it was so so good! I’ll admit I was pleasantly surprised at my spontaneous creation.  It took some tweaking to get the exact recipe since I was made it up as I went along but I’m happy to say I figured it out and even more happy to be sharing it with you!

You know, sometimes we have a set plan in mind but unexpected things come along and seemingly “ruin” the original plan. But if we find ways to work with what we have, to move forward, to focus on what IS working, to make the best of it no matter what, you will end up right where you need to be.

The same goes for your health. When it comes to your health journey – it’s all about progress! Don’t worry about failing or if you didn’t exactly stick to the “plan”. Don’t waste time agonizing over a cookie “slip-up” or if you skipped your workout today. Instead, pay attention to the progress you make and the goals you are working towards. Take it step by step, even if you don’t have a perfect plan in place, to get you to your goal. Learn as you go, create one healthy habit at a time. It’s the journey and consistent progress that will get you there. Even if it’s not exactly how you planned.

Life lessons from a chocolate tartlet.

Chocolate Banana Tartlets

Crust:

  • 13 medjool dates, pitted
  • 1 ½ cup cashews, roasted unsalted
  • ⅓ cup coconut flakes, unsweetened
  • 1 tsp vanilla extract

Filling:

  • 4 oz cream cheese
  • 1 cup coconut cream (the coconut milk from a can, full fat)
  • 1 small banana (or half a large banana)
  • 1 cup chocolate chips, melted

Directions:

  • Line the bottom of mini tart pans that have a removable bottom with parchment paper. I used  the bottom to trace on parchment paper and cut it out to fit. Don’t skip this step if you want to be able to take the tart out smoothly once it’s ready.
  • For crust: place dates, cashews, coconut flakes, and vanilla in food processor and blend until all components stick together. About 2-3 minutes. Press mixture into lined mini tart pans. Set aside while you make the filling.
  • For filling: place cream cheese, coconut cream, banana, and melted chocolate into food processor (make sure your cream cheese and coconut are at room temperature so that the chocolate doesn’t solidify and get grainy). Blend until silky smooth, about 2 minutes. Pour evenly into prepared crusts.
  • Optional: style the top with sliced bananas and coconut flakes.
  • Place in freezer for 2 hours.
  • Dig in and enjoy!

Notes:

  • You can still enjoy this treat if you don’t like banana, just replace it with ¼ cup coconut cream.
  • If you freeze it overnight, allow 10 minutes for it to thaw so you can easily dig into it and get a nice creamy bite.

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