Pretzel Tartlets with Dark Chocolate and Peanut Butter

I've been really inspired with my sweets lately. I pretty much always incorporate dark chocolate into them in one form or another because it's the constant ingredient that makes everyone happy. Plus, I've written extensively on the health benefits of good, dark chocolate. When you clean up the rest of the ingredients in your recipe using high-quality, organic nuts, flours, seeds and sweeteners, you will always end up with a treat that is both good for you and satisfies a craving. The shells of these tartlets are made with pretzels which make a crunchy, pastry like dessert almost like eating a graham cracker crust. 

 I'm pretty obsessed with my mini silicone cups. They make tiny portions that are easy to pack in lunches or take in the car. You can fill them with just about anything. I also like making cornbread muffins and tiny little pies in them.

I topped these with crushed peanuts and finely shredded coconut but you could use almonds or cashews or walnuts and substitute the nut butter with any other that you like or prefer.

This crust is crunchy while the inside is rich and creamy. That is a winning combination of textures in my opinion. You can keep them in the fridge or freezer and they will be more firm in the middle if you like that better. Be creative with your toppings!

INGREDIENTS
About 2 cups whole grain pretzels
1|4 cup cold, unsalted butter cut into pieces + a little extra for your tins if you don't use the cups
1|2 teaspoon vanilla
1|3 cup coconut sugar (muscovado and turbinado work too)
1 egg yolk
2 ounces dark chocolate (60% - 72% cacao)
1|4 cup cream or milk
1|3 cup natural nut butter (I used peanut)
1|4 cup toasted nuts
1|4 cup finely shredded coconut
flaked sea salt for garnish (optional)

DIRECTIONS
Preheat your oven to 350. In a food processor, pulse the pretzels until they form a coarse meal. Don't worry if there are a few small pieces - it isn't supposed to be as fine as flour. Measure the pretzel meal, you should have about 1 1|2 cups. Adjust the quantity if necessary. Return it to the food processor and add the egg yolk, vanilla, sugar and the butter. While it's running, add water 1 tablespoon at a time until the mixture sticks together. Chill the bowl in the fridge for about a half hour.
Grease a mini muffin tin with butter or get your mini cups out. Press a tablespoon of the chilled crust mixture into each one, carefully pressing all the way to the corners and up the sides. Bake the crusts for about 12 - 15 minutes until they are dry and barely golden. Remove the pan and let them cool before filling.
While you wait, create a double boiler and melt your chocolate in the top. Slowly add in the warm cream and stir until a smooth, thick chocolate is formed.
Fill the tart shells with a dollop of nut butter. Using a clean spoon, top them with a layer of the chocolate ganache and spread it to the edge. Top with flaked sea salt if you wish and the toasted nuts and coconut. These are ready! The centers are soft so if you like something more firm, pop the tray into the fridge for about 30 minutes to set them. They should be stored in there. You can set them out on the counter to warm up before you eat them, depending on your preference.
ENJOY!