These tartlets are perfect on the go, paired with an oversized mug of coffee or as an afternoon snack. My version relies on the bananas as a sweetener (you could also use applesauce or dates), but if you’d prefer a sweeter version, use sweetened shredded coconut, or replace the almond milk with agave nectar. I’ve also made these with ground cinnamon and raisins, and they’re equally as delicious. And great as a post workout snack!
CHOCOLATE OATMEAL TARTLETS (GF)
1 c. banana puree
1/2 c. flax meal
1/4 c. shredded coconut
1/4 c. almond milk
2 c. rolled oats
1/4 c. mini chocolate chipsPreheat oven to 350˚F. Lightly oil 6 4″ tartlet pans; set aside. In a large mixing bowl, stir together the banana puree, flax meal, coconut and milk. Add the oats and chocolate chips, and continue mixing until combined. Add about 1/2 cup of the mixture to each prepared pan; press into the corners and smooth with the back of a spoon. Bake at 350˚F for 12 minutes. Transfer to a cooling rack then refrigerate for up to one week.Yield: 6 tartlets