One fantastic way to save on calories without sacrificing taste is to use baked wonton wrappers instead of pastry. They are deliciously light but crunchy, and can be filled with virtually any topping. Previous experiments of mine have included baking them with vanilla sugar before serving with ice cream and fresh fruit, and I have also used them as quiche bases.
These involve the winning combination of peanut butter and chocolate, making these a very moreish, low sugar and low guilt treat!
Ingredients – per mini tart you’ll need;
- 1 wonton wrapper
- 1 tablespoon peanut butter (choose the kind with no added salt, sugar or oil for best results)
- 1 tablespoon coconut oil
- 1/2 tablespoon cacao / cocoa / carob powder
- stevia to taste*
* I only needed about 1 teaspoon for a total of 10 tarts as I prefer the chocolate layer to be slightly bitter. You could also use maple syrup or brown sugar instead.
- Preheat the oven to 180*C. Place the wonton wrapper in a muffin tin and bake until brown (about 10 minutes, be careful they don’t burn).
- Mix the coconut oil, cacao and sweetener together.
- Allow the wrappers to cool before filling with the peanut butter. Pour the coconut oil mixture on top and place in the freezer for 10 minutes to set. Serve while still cold (otherwise the coconut oil will melt!).