I came up with an easy impromptu dessert the other day that I just have to share with you. I had a package of those mini phyllo shells in the freezer, some walnuts, and vegan chocolate chips. Okay, so you probably see where this is heading… “Why not combine the flavors and textures of baklava with chocolate?” Why not, indeed! The resulting mini tarts could only be called: “Choclava.”
The photo shows a few of the first batch I made, with the filling a little on the chunky side. I made a second batch with the filling ingredients more finely ground, and I like it that way better. You can see part of the box for the phyllo shells in the background — this one is Athens brand. It’s vegan and this or another brand can be found in most supermarkets. Since Mother’s Day is also Gary’s birthday (at least that’s when we celebrate it!) I placed my Gary mug in the photo, too. Cute, huh?
Speaking of Mother’s Day, these little tarts would be fun to serve with a Mother’s Day brunch, since they’re not too sweet and they look adorable. For more Mother’s Day brunch ideas, here’s the menu from Party Vegan: Fabulous Fun Food for Every Occasion:
(Hint: Party Vegan makes a great Mother’s Day gift!)
Here’s the recipe for the choclava tarts:
The flavors and texture of baklava + chocolate = “choclava.”
3/4 cup toasted walnut pieces
1/3 cup semi-sweet vegan chocolate chips
2 tablespoons agave nectar
1/8 teaspoon ground cinnamon
1 package phyllo mini-tart shells
Preheat the oven to 375ºF. In a food processor, combine the walnuts, chocolate chips, agave, and cinnamon, and process until finely chopped and well combined. Fill the phyllo shells with the mixture, pressing gently with your finger to smooth the top. Bake for 10 minutes, then cool completely before serving.