Dessert out of healthy packaged snacks! This is a recipe makeover – a lightened up (and allergy friendly) version of Giada DeLaurentiis’ Chocolate Honey Almond Tart.Chocolate-Tart2


I substituted unsweetened almond milk for the heavy cream and sunflower seed butter for regular butter.  I also upped the nutrition content by incorporating a seed based trail mix into the crust.  It turned out incredibly decadent.  One tiny sliver of this tart is all you will need to satisfy your sweet tooth for the night.Tart-Crust

Chocolate Trail Mix Tart
Recipe type: Dessert
Cuisine: Vegan
  • 4 tbsp of your favorite trail mix (I used Enjoy Life Seed and Fruit Mix in Mountain Mambo flavor – sunflower kernels, pumpkin seeds, raisins, apples, chocolate chips, and cranberries)
  • 6 graham crackers or cookies (I used Enjoy Life Crunchy Cookies in Vanilla Honey Graham flavor)
  • 2 chewy bars (I used Enjoy Life Cocoa Loco chewy bars)
  • 2 tbsp sunflower seed butter – room temperature
Chocolate Filling
  • ¾ cup unsweetened almond milk
  • 12 oz. chocolate chips (I used Enjoy Life semi-sweet mini chips)
  • ¼ cup honey or agave syrup
  1. Preheat oven to 350 degrees
  2. Spray spring-form pan with canola oil
  3. Combine crust ingredients in food processor and pulse until fully incorporated
  4. Press the crumb mixture into the bottom of the pan
  5. Bake 12 minutes
  6. Cool for 20 minutes
  7. While cooling, boil milk and honey
  8. Pour milk/honey mixture on top of chocolate chips and stir until fully melted and smooth
  9. Pour the chocolate filling over the prepared crust
  10. Refrigerate for at least 5 hours or overnight
  11. Loosen the tart from the sides of the pan by running a thin spatula around the edge
  12. Remove the tart from the pan and transfer to a serving plate
  13. Cut into wedges and serve