Makes: 4 mini tarts
- 1 vanilla almond quest bar
- 1/4 cup chopped pecans
- 2 TBSP sugar free syrup
- 1/4 tsp instant espresso
- 1 stevia packet
Preheat the oven to 350 F. Microwave 1 vanilla almond quest bar for 8 seconds to soften. Cut into 4 even pieces. Roll each into a ball, then flatten into small, thin circles. Spray a mini cupcake pan with nonstick spray. Press each flattened quest bar piece into a separate mini cupcake mold; these will be the crust.
Mix the chopped pecans, sugar free syrup, instant espresso, and stevia. I microwaved my syrup for 30 seconds first, but it’s optional. Then spoon 1 TBSP of the pecan mix into each of the 4 crusts. Bake at 350 F for 7 minutes. Let cool, then remove and enjoy.
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