Well, it’s OFFICIALLY baking season.

Actually, I believe the holiday baking and cooking whirlwind began weeks ago ~ I know I’ve been busy and it’s only going to get more hectic.

Thus, I’ll take a little break from baking in the kitchen, perse, but refuse to give up the sweet spiced goodness of the season.

As a result, a presentation of a RAW, no-bake orange spiced chocolate mini tart.

You’ll love it.

And so will your body.

Raw Orange Spiced Chocolate Tartlettes

Crust:
1 cup toasted hazelnuts
2/3 cup raw pecans
8-10 Medjool dates, pitted
zest and juice of 1/2 navel orange
1/8 tsp. ginger powder
pinch of sea salt

Filling:
8 oz. Artisana Organics Hazelnut Cacao Spread
1 large avocado
zest and juice of 1/2 navel orange
1/8 tsp. ginger powder
1/8 tsp. ground cinnamon
pinch of sea salt

Using the ‘s’ blade of the food processor, process all the crust ingredients until the formation of a chunky paste – the consistency of a Larabar, only a touch coarser.

Line the bottom of each tartlette plate or pan (muffin tins work well too) with plastic wrap. Press the crust firmly into the bottom of each lined pan, flattening the bottom and pushing up the side surfaces.
Chill for several hours or freeze for 30 minutes, until the crusts are well-formed and hard from the cold.

Meanwhile, after rinsing the food processor bowl, combine the Artisana Organics Hazelnut Cacao Spread, the avocado (peeled and pitted), orange juice and zest, ginger, cinnamon, and salt. Process until smooth and silky.

Once the crusts are hard, remove from the tartlette pans, by lifting the edges of the plastic wrap and transferring (sans plastic) to a serving plate.
Fill each tartlette with the Hazelnut Cacao Spread/avocado mixture.

Top with extra orange and sprinkle with cinnamon, if desired.