Masthead header

    A Recipe // Coconut + Chocolate Mini Tarts

    Written by: Jen Schachtebeck

    C-H-O-C-O-L-A-T-E. Need I say more? My husband and I happily indulged in a mini tart to ourselves late last night, and man were they smooth and decadent, not to mention, so delicious. These tarts are healthfully vegan and gluten-free and will be sure to satisfy any chocolate lover.

    The coconut milk used in the chocolate ganache lends a really nice, creamy taste, while the cinnamon adds the perfect touch of a different (and also very yummy) type of sweetness that you wouldn’t expect in a traditional chocolate tart. There are a couple of steps involved with getting that cinnamon infused just right, but trust me, it’s so worth it!

    I topped my tarts with some toasted pistachios and coconut flakes—the saltiness of the pistachios and the texture of the flakes were perfect touches—but you can top these guys with just about anything that pairs well with chocolate: sea salt, berries, or your favorite type of nut.

    Makes 4 mini tarts

    Ingredients:

    For the crust:
    2 cups almond flour
    1 tbsp coconut flour
    Pinch of salt
    2 tbsp coconut oil (melted)
    2 tbsp maple syrup

    For the chocolate ganache:
    1 cup full fat coconut milk
    8 oz dark chocolate (70-75%), finely chopped
    2 cinnamon sticks

    Directions:

    For the crust:
    Preheat the oven to 350°F and grease (4) 4-inch tart pans (with removable bottoms) with unmelted coconut oil. In a medium sized bowl, combine almond flour, coconut flour and salt. Stir to combine. In a small bowl, combine melted coconut oil and maple syrup, then pour wet into dry ingredients and stir until fully combined with no clumps.

    Divide and press the dough amongst the tart pans and bake for 15 minutes or until lightly browned around the edges. Let cool on cooling racks.

    For the ganache:
    In a small sauce pot, heat coconut milk until hot and steaming, then add cinnamon sticks. Turn off the heat, cover and let steep for 10 minutes. Snip the cinnamon sticks into pieces, stir, and reheat until hot again. Turn off heat, cover, and let steep for 20 more minutes.

    Remove the lid and reheat once more until hot and steaming, then pour the hot coconut milk through a mesh strainer over the chocolate. Gently whisk chocolate and coconut milk until completely smooth.

    Pour chocolate ganache into cooled tart crusts, shape with a spatula and sprinkle desired toppings (if using sea salt and not serving the same day, then salt them when serving, otherwise the salt with dissolve into your ganache). Place in the refrigerator for at least one hour or until set. Enjoy!

    Adapted from this recipe. Thank you for sharing this with us, Jen!

    Pin ItPin ItPin ItPin It

    Photography by: Jen Schachtebeck

    facebook this post Email to a Friend Tweet this Post  Subscribe to Blog

    Your email is never published or shared. Required fields are marked *

    *

    *