The Fluoride in Your Drinking Water is an Industrial Waste Product

By Dr. Mercola

Fluoride is added to 70 percent of U.S. public drinking water supplies to aid in the prevention of cavities.

This benefit is dubious at best, as there is practically no difference in tooth decay rates between fluoridated and non-fluoridated countries, and no difference between states that fluoridate a high versus low percentage of their water.

Yet, while fluoride in drinking water does NOT decrease rates of tooth decay, numerous studies show that this chemical has a wide array of devastating health effects – one of them being lowered IQ.

Yet Another Study Links Fluoride to Lower IQ Levels

A review of brain studies involving the use of fluoride has concluded that one of the adverse effects of fluoride exposure on children is damage to their neurological development.1 According to the Harvard researchers, children who lived in high-fluoride areas had “significantly lower IQ than those in low fluoride areas,” with the authors noting:

“The results support the possibility of an adverse effect of high fluoride exposure on children’s neurodevelopment.”

This just adds to the growing number of animal and human studies demonstrating the damage fluoride inflicts on your brain, including your pineal gland. The results of one study looking at children’s intelligence in two towns – one with fluoridated water and one without – were particularly revealing, with about 28 percent of the children in the low-fluoride area scoring as “bright, normal or higher intelligence” compared to only 8 percent in the high-fluoride area.2

Further, 15 percent of children in the high-fluoride city had signs of mental retardation, compared with only 6 percent in the low-fluoride city. And the study even accounted for other potential variables, such as lead exposure, iodine deficiency or a history of brain disease or head injury. There have been over 23 human studies and 100 animal studies linking fluoride to brain damage. This includes such effects as:3

Reduction in nicotinic acetylcholine receptors Reduction in lipid content Impaired antioxidant defense systems
Damage to the hippocampus Damage to the Purkinje cells Increased uptake of aluminum
Formation of beta-amyloid plaques (the classic brain abnormality in Alzheimer’s disease) Exacerbation of lesions induced by iodine deficiency Accumulation of fluoride in the pineal gland

 

Some of these effects have been observed even at low levels of exposure, such as 1 part per million (ppm) of fluoride in water. This is below the U.S. Environmental Protection Agency’s (EPA) ‘safe’ drinking water level for fluoride, which is 4 ppm, and right around the levels used in water fluoridation programs, which may range from 0.7-1.2 ppm.

The Fluoride in Your Drinking Water is an Industrial Waste Product

Click here to expand

Did you know that the United States is one of only eight countries in the entire developed world that fluoridates more than 50 percent of its water supply? Even China does NOT allow water fluoridation because it’s too toxic and causes damage, according to their studies. Instead, the waste product from their phosphate fertilizer industry is shipped to the United States, where we add it to our water supply!

This is a very important point: the fluoride added to your water is NOT even pharmaceutical grade.

It’s a toxic industrial waste product, which is also contaminated with lead, arsenic, radionucleotides, aluminum and other industrial contaminants. The story gets even more convoluted, as now declassified files of the Manhattan Project and the Atomic Energy Commission show that the original motivation for promoting fluoride and water fluoridation in the United States was to protect the bomb-, aluminum-, and other fluoride-polluting industries from liability. In the early days some of the sodium fluoride used to fluoridate water supplies in the U.S. came from Alcoa.

A couple of years later, they switched to the even more hazardous waste product hydrofluorosilicic acid from the phosphate fertilizer industry.

While the U.S. Centers for Disease Control and Prevention (CDC) officially claims that “For more than 65 years, water fluoridation has undergone extensive scientific studies and reviews to assess its public health benefits and risks. For many years, panels of experts from different health and scientific fields have provided strong evidence that water fluoridation is safe and effective,”4 this claim appears to have the flimsiest of foundations.

According to a 2006 report from the National Research Council,5 extensive amounts of research are inconclusive, or still missing and need to be conducted to evaluate the whole-body impact of fluoride …

Not only that, but their scientific review also identified research suggesting a variety of harmful effects, from skeletal fluorosis, bone fractures, and, potentially, even cancer. With that in mind, how can the CDC claim that “extensive research” has concluded water fluoridation is safe for ALL community residents, without differentiation between infants and adults, the sick or the healthy?

How can the CDC possibly claim, as they often do, that water fluoridation is one of the top public health achievements of the last century? Fluoride is a toxic agent that is biologically active in the human body where it accumulates in sensitive tissues over time, wreaks havoc with enzymes and produces a number of serious adverse health effects—including neurological and endocrine dysfunctions. So why is it still being added to so much of the U.S. water supply?

Healthy Food – Not Fluoride – Essential for Healthy Teeth

Fluoride’s predominant action is on the surface of your tooth (although even this is now questionable) and not from inside the body – so the idea that many Americans are still being forced to swallow it for their teeth defies all common reason. Good oral health and strong, healthy teeth are NOT the result of drinking fluoridated water and brushing your teeth with fluoridated toothpaste. Rather it’s virtually all about your diet.

Dr. Weston A. Price, who was one of the major nutritional pioneers of all time, completed some of the most extensive research on this topic back in the early 1900s and documented his findings in his classic book Nutrition and Physical Degeneration. He found native tribes who were eating their traditional diet had nearly perfect teeth, and were almost 100 percent free of tooth decay — and they did not have toothbrushes, floss, toothpaste, or root canals and fillings.

But when these tribal populations were introduced to sugar and white flour, guess what happened … their health, and their perfect teeth, rapidly deteriorated, just like the kids in El Salvador. By avoiding sugars and processed foods, you prevent the proliferation of the bacteria that cause decay in the first place.

Most people whose diet includes very little sugar and few processed foods have very low rates of tooth decay. So the simple act of limiting, or eliminating sugar, and avoiding processed foods — along with regular cleanings with your natural mercury-free dentist — will ensure that your teeth and gums stay healthy and cavity-free naturally.

Infants and Children Among Those Most at Risk

Breast milk contains very little, almost no, fluoride, and this is by design. Remember, fluoride is a neurodevelopmental toxin that can damage a baby’s brain. As Dr. Paul Connett, co-author of the book, The Case Against Fluoride, explained:

“In the view of many critics of fluoridation, including Arvid Carlsson, Nobel laureate in medicine/physiology, it is reckless to expose infants to levels of fluoride orders of magnitude higher than that found in breast milk.

In the U.S., infants who are fed formula reconstituted with fluoridated tap water receive the highest levels of fluoride (per kilogram bodyweight) in the human population. Specifically, infants who are fed formula made with fluoridated water at the current level of 1 part-per-million (1 ppm = 1 mg/liter) fluoride will receive a dose up to 250 times more than the breastfed infant.

Even with the proposal by the U.S. Department of Health and Human Services to lower fluoride to 0.7 ppm in fluoridation schemes, bottle-fed infants will still receive up to 175 times more fluoride than the breastfed infant.

… Even though health agencies in the U.S. and other fluoridating countries have recognized that children are being grossly over-exposed to fluoride (41 percent of American children aged 12-15 now have some form of dental fluorosis), they are unwilling to concede that fluoride may be impacting the brain. Their approach has been either to ignore these studies completely or to challenge the relevance and the methodology of the fluoride-brain studies. They have thus far failed to conduct any IQ studies of their own.”

What You Can Do TODAY!

The Fluoride Action Network6 has a game plan to END water fluoridation in both Canada and the United States. Our fluoride initiative will primarily focus on Canada since 60 percent of Canada is already non-fluoridated. If we can get Calgary and the rest of Canada to stop fluoridating their water, we believe the U.S. will be forced to follow.

Please, join the anti-fluoride movement in Canada and United States by contacting the representative for your area below.

Contact Information for Canadian Communities:

  1. If you live in Ontario, Canada, please join the ongoing effort by contacting Diane Sprules at diane.sprules@cogeco.ca.
  2. The point-of-contact for Toronto, Canada is Aliss Terpstra. You may email her at aliss@nutrimom.ca.

After the Crisis beware of the Crash

Definition of Albertan: selfless concern for neighbours

I live in Alberta. I am proud of who we are and the spirit and drive that we share. When Calgary flooded in 2013 I helped to bring many people together to match need with volunteers and supplies.

During the weeks of these events I learned and met some amazing people through our combined efforts. We grew and stretched to meet the need of many of our neighbours and friends. There were so many touching stories and brave people willing to step out of their comfort zone to help their neighbours. Complete strangers were instantly family. It was an amazing time that I will always remember.

So much need. So many willing to help.

Besides my regular job of helping people, I had another more than full time job of coordinating the volunteers and trying to meet the demands coming from our city’s overwhelming disaster.

With some helpful people helping me, we really met the requirements of our community and then some.

volunteers

I felt so enriched and needed. My fulfillment was peaking and I knew that this was why God put me here! In a way I wished for the event to continue. I knew it really didn’t make sense, but it was such a big part of my being at such a high intensity that I felt like I was losing myself. My destiny was slipping away. Good that things were normalizing, but tragic for me because my purpose was fading.

Today, tragedy has hit us again. This time in Fort McMurray. The heroic stories bowl us over and Facebook is awash in graphic photos and video of my fellow Albertans making our world safe and whole.

Each day, normal people become heroes as they document their struggles and help to fill the need of displaced families. They do it, not realizing that they are heroes at first. All they know is that someone is hurting and they have to step up and be Albertan(human)! Problem solvers. Entrepreneurs. Survivors.

There is nothing that anyone can do to pull you away from your need to help. I know, because I was there. I do know that when the smoke clears and life is going back to the new normal, you will feel this empty feeling and I urge you to talk, write or blog your way through it. Looking back I now realize that I had a hole in my heart. I didn’t feel that I had the right to bring this forward. So many people had it worse than me. You do though! This affects so many people and it doesn’t come in one form only. Volunteers as well as those displaced are equally able to feel loss and grief.

Even just writing this, brings on those feelings of joy, fulfillment, grief, sadness and pride. Like Calgary in 2013, I feel a flood of emotions that are sometimes hard to control.

I am proud of my Alberta neighbours and all that have stepped up to help anyway that they can. Please remember to take care of your mental health as well as those physical injuries that are so obvious.

Great things come from normal people at times of great struggle!

#FortMacStrong

 

 

 

 

Mango Tango Popsicle 

I have been trying to find a recipe for Popsicles that my children would love.

This summer was a hot one and it makes sense that I got it dialed in now.

I’m sure if you are reading this, then you have more than likely tried some other ice cream or popsicle recipes.

My favourite, before this was from Nom Nom Paleo. Thank you to Michelle for the inspiration for this recipe.

My daughter helped make this video. I know I am no Rachel Rae, but we enjoyed making it. I hope you enjoy eating them!

Ingredient list

I use fresh, when possible and organic if it is available, but we all do our best.

  • 1 ripe banana
  • 1.25 cups thick coconut milk or your choice
  • 1 tsp. vanilla
  • 1.5 tbsp. maple syrup
  • 1 cup mango(fresh if you can get it)
  • 1 cup blueberries, cherries, strawberries( I use frozen)

Mango Tango popsicle

 

summer fun

4 Food That Accelerate Aging

I found this article recently and knew that I had to pass it on.  This is a must read. Be healthy!

These 4 Foods Accelerate AGING (beware!)

Do you eat these harmful foods that AGE you faster?  Some are even deceptively marketed to you as “healthy” by giant food corporations.  Avoid or minimize these and look 5-10 years YOUNGER than your real age.

by Mike Geary – Certified Nutrition Specialist & Catherine Ebeling – RN, BSN
Authors of the best seller: The Top 101 Foods that FIGHT Aging
Due to biochemical reactions in your body that occur with every type of food you eat on a daily basis, some foods age you FASTER than your real age, while other foods help to FIGHT aging.

Eat the wrong foods regularly, and you can look and feel 10 or more years OLDER than your real age (not fun!) … but eat the right foods, and over time, you can start to look 5-10 years YOUNGER than your real age.

Three of the processes that go on inside your body that have a MAJOR impact on your rate of aging are called“glycation”, “inflammation”, and “oxidation”.  When we talk about aging, we’re not just talking about wrinkles on your skin or how thick your hair is… we’re also talking about factors that you can’t see, such as how well your organs function, and whether your joints are degrading.

Yes, I’m sure you’ll agree this is much more important than just how you look on the surface (although we’ll show you how to improve BOTH!)

So let’s dig right in and I’ll show you how your rate of aging can be directly related to the foods you might eat every day, and how to protect yourself…

Food #1 that ages you faster: Wheat (yes, even “whole wheat”)

Before I tell you why wheat can actually speed up the aging process in your body, let’s clarify some simple biochemistry in your body…

This deals with “glycation” in your body, and substances called Advanced Glycation End Products (AGEs).  These nasty little compounds called AGEs speed up the aging process in your body including damage over time to your organs, your joints, and of course, wrinkled skin.

So with that said, what is one of the biggest factors that increase production of AGEs inside your body?  This may surprise you, but high blood sugar levelsover time dramatically increase age-accelerating AGEs in your body.  This is why type 2 diabetics many times appear that they have not aged well and look older than their real age.  But this age-increasing effect is not just limited to diabetics.

So, let’s get back to how “whole wheat” relates to this…

Here is a little-known fact that’s often covered up by the massive marketing campaigns by giant food companies that want you to believe that “whole wheat” is healthy for you… but the fact is that wheat contains a very unusual type of carbohydrate (not found in other foods) called Amylopectin-A, which has been found in some tests to spike your blood sugar HIGHER than even pure table sugar.

In fact, amylopectin-A (from wheat) raises your blood sugar MORE than almost any other carbohydrate source on earth based on blood sugar response testing that’s documented in studies.

This means that wheat-based foods such as breads, bagels, cereals, muffins, and other baked goods often cause MUCH higher blood sugar levels than most other carbohydrate sources.  If you don’t believe me, here’s something you should know… I ran personal blood sugar tests on myself using a blood glucometer about 45 minutes after eating 2 slices of wheat bread vs eating a bowl of oatmeal, with equivalent grams of carbs.

The blood sugar test results:

2 slices of whole wheat toast:
45 minutes after consumption:  Blood sugar spiked from 86 fasting level to 155.

1 Bowl of Oatmeal (equivalent grams of carbs to 2 slices wheat toast)
45 minutes after consumption:   Blood sugar raised from 86 fasting level to 112

As you know now, the higher your average blood sugar levels are over time, the more AGEs are formed inside your body, which makes you age FASTER.  Clearly, the whole wheat spiked blood sugar MUCH higher than the oatmeal, and if you don’t know, 155 is a massive blood sugar reading that will certainly contribute to faster aging if you eat wheat frequently.

You’ve probably also heard about the potential health-damaging effects of gluten (another problematic compound found in wheat that can cause inflammation in your digestive system) in the news recently, but this blood sugar aspect we just covered is not talked about that often, and is yet another reason to reduce or eliminate wheat-based foods in your diet.  Your body will thank you by aging slower and looking YOUNGER!

And losing bodyfat is typically another fun side effect of eliminating or reducing wheat in your diet!

Yet another problem with wheat-based foods and aging…

As it turns out, baked wheat products contain carcinogenic chemicals calledacrylamides that form in the browned portion of breads, cereals, muffins, etc.  These carcinogenic acrylamides have been linked in studies to possible increased risk of cancer and accelerated aging.  Note that acrylamides are also found in high levels in other browned carbohydrate sources such as french fries or any other browned starchy foods.

Don’t worry though… There’s a trick that you can use to protect yourself from these carcinogenic acrylamides, and it has to do with eating the RIGHT foods that COUNTERACT damage from these nasty chemicals.  I’ll show you how to find the EXACT foods that protect your body in a minute!

Full article here:

4 Food That Accelerate Aging

Take a break

I have taken a bit of a break and my immediate concern is that I have not been keeping up with my writing and spreading “the love”. I then, chose to reflect a bit and realized that we shouldn’t feel bad when life chooses another path and we have to let go of something else for awhile.
Do you feel like this sometimes?
I have spent the last bit of time, not spending it writing, but being with my family a bit more and not so concerned about “keeping up”. It has been very good for my person and my relationships.
There seems to be so much going on with my wife and kids that the blog had to be a lower priority.
As I first said, I feel bad, but I am trying to release that urge.
I love being able to share the lessons that we learn as we go along. So I hope that you understand and can also apply this to the lives that you are living.
I am sharing an article that I read yesterday. I love all these suggestions. They are very familiar to me and I have tried to share with my family on a regular basis.

Be healthy.

What I Learned in my 40’s

Super Easy Blueberry Coconut Milk Pudding

If you have read some of my previous posts, you know that I am eternally searching for new and interesting recipes for my daughter. She has become a bit of a picky eater and as we all do, we get bored with the same foods, over and over. I had a spark of imagination one day, while preparing lunches for the kids. I threw the items together so quickly and chucked it into the fridge so it had a couple of minutes to chill. To make a long story short, she liked it, so try it and perhaps you and your children will do the same.

I made little portion cups and took them to school. You could modify the recipe to make larger portions if you wish. I now make this for my own lunches and it is like yogurt and fruit. So good!

These amounts are flexible. Use your best judgement.

3-4 oz of your favourite non-dairy milk. I like coconut milk.

3-4 tbls of frozen berries. I used blueberries/raspberries for my last recipe

1/2 tbls of your best maple syrup

2 tsp of chia seeds and hemp hulls if you like.

I like to store in small mason type jars and put into the fridge until you want to eat it. It will be good for about 2 days.

IMG_7816IMG_7817

 

 

Goodbye Store-bought Lotions. You Suck!

Since we have started down the path to a more healthy, clean lifestyle, our family has been using less chemicals in everything that we eat and put on our bodies.

I was quite unpopular when I left the kid’s lotion at a nail salon a few weeks back. I decided that this was my opportunity to try this recipe and do something even better for the whole family.

The process was quite simple and took very little time. The result was awesome! Goodbye store bought lotions! You suck!

 

Luxurious Homemade Lotion Recipe

Prep time  15 mins
Total time 15 mins
Luxurious homemade ultra-rich lotion with natural oils, beeswax and shea butter.
Author: Wellness Mama
Recipe type: Beauty
Ingredients
  • ½ cup almond or olive oil (can infuse with herbs first if desired)
  • ¼ cup coconut oil
  • ¼ cup beeswax
  • Optional: 1 teaspoon Vitamin E oil
  • Optional: 2 tablespoons Shea Butter or Cocoa Butter
  • Optional: Essential Oils, Vanilla Extract or other natural extracts to suit your preference
Instructions
  1. Combine ingredients in a pint sized or larger glass jar. I have a mason jar that I keep just for making lotions and lotion bars, or you can even reuse a glass jar from pickles, olives or other foods.
  2. Fill a medium saucepan with a couple inches of water and place over medium heat.
  3. Put a lid on the jar loosely and place in the pan with the water.
  4. As the water heats, the ingredients in the jar will start to melt. Shake or stir occasionally to incorporate. When all ingredients are completely melted, pour into whatever jar or tin you will use for storage. Small mason jars (8 ounce) are great for this. It will not pump well in a lotion pump!
  5. Use as you would regular lotion. This has a longer shelf life than some homemade lotion recipes since all ingredients are already shelf stable and not water is added. Use within 6 months for best moisturizing benefits.
Notes
A little goes a long way! This lotion is incredibly nourishing and is also great for diaper rash on baby, for eczema and for preventing stretch marks!

Letter to My Children: Health

I love you and that is the answer for so many decisions that we make.

I know that it doesn’t explain everything and I guess that is why I hope to explain it, in more detail, here.

Challenge is inevitable, as God gives each and every one of us things to guide and push us to be “more”. You have each been challenged early on, even though you may not really understand as it is just ‘your’ life. You know nothing different, because it has been that way for most of your life.

I believe that we are destined to help many families that also face challenges and that is why we were led down this path.

OK! Yes. I know. I will move on.

As a family I know that you both have different challenges, but we try to treat you the same.

Our goal is to give you tools that may not be popular or trendy, but real! We have experienced disease and chronic illness personally and professionally. We have had to learn a lot of the information that has kept you healthy and happy from non-traditional resources, but we have learned to trust our instincts.

Trust your instincts! Trust your gut!

As in any family, when one person is experiencing difficulty, we all are affected. We try to work together to solve the issues and come out stronger on the other side.  Sometimes you may have felt that you were having to deal with issues that weren’t necessarily yours. We know that, but realized that we can only do so much at one time. Everything happens for a reason and at the time that it is meant to.

Health-wise, we had no idea that starting a gluten-free diet would lead our family to a whole food lifestyle. When we first found out, we tried, like so many other families to do the minimum necessary to keep our children safe. Looking back, I can see how we were just like most other families that experience similar, we resisted the information to begin. We didn’t want to make those BIG sacrifices if we didn’t need to. It really was such a blow to our way of life. We were challenged by this and it made us stronger.

I am so grateful for the lessons that we learned! Through this we learned many things and have adjusted our diet to meet our needs, now and for life.

I know that it is hard to see family and friends eating what used to be common and is advertised as “normal” food. Every birthday party, play-date, school function or field-trip is hard for us, but I know it is difficult for you to see the other “convenient” options. Sometimes I wish that it was easy again, but I remind myself that our food is just that. FOOD. Not a party. Not convenient. Not to comfort someone else. It is a challenge for us all and I know that you wish to eat pizza and hamburgers. I also wish it was that easy again!

We have learned so much about health and disease that we want you to learn and have a healthy life. I don’t want you to eat, just to eat and have no idea what health is about, when you get older. I want you to understand that health is everything! If you are sick then life pretty much sucks, so why not do what you can to be healthy??

As you grown into beautiful adults and learn to care for yourselves, you may hear “how expensive” organic food(healthiest option)can be. I wish for you to understand that it is like putting good gasoline into a precious sports car. All systems work together to make that ‘car’ go. If you put junky, cheap ‘gasoline’ in, you will have a poor running ‘car’. If you consider it and investment(because health is your largest and most valuable asset)then you can expect exceptional performance!

I hope these lessons; which we learned the hard way, can make their way to you with a lot less challenge and discord, than how they came to us. I am blessed to have you in my life and know that together we will change the world, in a very positive way! God bless you.

Dad

 

Guilt-Free Poutine from naturmend

This is a recipe from our favorite naturopath here in Calgary. I haven’t made it yet, but it sounds delicious and I am eager to try it soon. If you try it leave comments on your experience so that we can all learn from each other.

Ingredientspoutine

  • 2 tbsp AKA miso
  • 1 tbsp tahini
  • 10 baby red potatoes (yams or other potato varieties can also work)
  • 1 tbsp olive oil
  • 1 avocado
  • Ground pepper
  • Sea salt
  • 2-4 tbsp water

Directions

  • Preheat oven to 400. Slice potatoes into 1/2 cm slices. In a mixing bowl stir potatoes with olive oil and a pinch of sea salt until potatoes are lightly covered in oil. Arrange potatoes in 1 layer on a baking sheet. Bake for 10-15 minutes or until slightly golden on the underside.
  • While potatoes are baking mash miso with water and tahini in a small sauce pan. Mix together until thick gravy like consistency over medium heat. Adding water as needed. Mix until warm and smooth.
  • Remove potatoes from oven and arrange on a plate. Top with a layer of sliced avocado. Then a generous pour of miso gravy on top. Add cracked pepper and a pinch of sea salt and enjoy this hearty wintery and indulgent (but guilt free) snack.’

http://www.naturmend.com/2015/01/19/recipe-guilt-free-poutine/

Be healthy! Enjoy life. Be extraordinary.

Fudgy Chocolate Tarts(Organic, Paleo, Gluten free)

I made these a few weeks ago because a friend had suggested the recipe awhile ago. I was a little cautious at first(she is a great cook, just not Celiac), but I was so blown away by the richness. It was so decadent!

I made my first batch in January and my Celiac daughter was so happy and excited(it was still in her mouth while she blurted) “can you make these for my birthday?”(August)

I am so thrilled to have another recipe that makes her feel ok and not like such an outsider!

When I first made these I made the mini tarts using my mini muffin pans(I got about 20). This latest version I made for Valenitine’s Day and used larger silicone molds(I got 8 this way).

mix choc tarts1 tart tin tart pressed tart measure val tart1 val tart2

They turned out so good. Even if you still eat grains, dairy or sugar, you wouldn’t miss any of it! Honestly:)

Serving Size: Makes 4-3″ tarts or 18 small tartelettes

These tarts are so rich that they can easily be split between two people. I also tested these tarts using a mini-muffin tin and used 1 tablespoon of crust for each tartelette and ended up with 18 tartelettes. I also suggest using a coconut oil (such as expeller pressed) that doesn’t contain a strong coconut flavor. I found that these tarts taste better the longer they sit. I think it’s best to make them the day before serving. They keep in the refrigerator for one week.

Ingredients

Crust:
Filling:

Instructions

Pour all of crust ingredients into the bowl of a food processor. Process until all ingredients are blended. Divide crust into four servings and press crust in the bottom and up sides of oiled tartelette pans. Clean food processor bowl and blade.

Place all filling ingredients into the bowl of the now clean food processor. Process until ingredients are smooth. Divide filling among tartelettes and spoon over crust. (There will be 2-3 tablespoons of filling left over) Place tartelettes in the refrigerator and chill for 2 hours before serving. Serve cold.

 

Thank you Carrie Vitt from Deliciously Organic.

http://deliciouslyorganic.net/fudgy-chocolate-tarts/