walnuts dates oats salt
creamy peanut butter dark chocolate almond milk agave nectar optional: shredded coconut
Line a mini-muffin tin. Combine all crust ingredients in a food processor and blend until a crumb forms. Scoop a teaspoon into each muffin cup and press into a flat layer.
Empty out food processor and add peanut butter filling ingredients, blending until smooth. Add a teaspoon of this filling to each muffin cup and press into a flat layer.
In a small saucepan, combine chocolate and soy milk. Heat over medium heat, stirring constantly, until melted. Scoop 1/2 tsp into each muffin cup and spread flat.
Cool tarts in the fridge for 20-60 minutes, until the chocolate has hardened. Remove from muffin cups (or plastic wrap) and serve or keep covered in the fridge for up to 3 days.