.5 C crushed graham crackers – any flavor (approx. 18 sheets)
1 C sugar
1.5 C coconut oil – refined or unrefined for coconut flavor
For filling:
15 oz can of chickpeas/garbanzo beans
5 T cocoa
.5 C semi sweet dark chocolate chips
2 T coconut oil
.5 t salt
1 T vanilla extract
6 T maple syrup
4 T non-dairy powered milk
You will also need:
Cupcake wrappers
Muffin tin
Rolling pin
Saleable plastic bags
Directions:
Place graham crackers in sealed plastic bag and use rolling pin to crush
In saucepan, over low heat, stir together sugar and oil until sugar is melted.
Combine graham crackers, sugar and oil in a bowl and mix to consistency of wet sand.
Place cupcake wrappers in muffin tin. Scoop 3 T of crust mixture in each wrapper. Press mixture firmly onto bottom and around sides. Let stand until crust hardens.
Drain chickpeas and empty into plastic bag. Use rolling pin to smash until smooth as possible. Transfer to mixing bowl and add the rest of the ingredients. Mix until well blended.
Scoop filing into cupcake wrappers with crust. Let stand until hardened.
Top tarts as desired. You ay use honey, white chocolate shaving, sunflowers seeds, etc.