Author Notes
This dessert represents me perfectly because it's made of all organic and unprocessed ingredients and yet no one would ever know because it's so rich and decadent. The recipe only uses five ingredients and doesn't even need an oven to prepare. The filling is so incredibly thick and fudgy that it could suffice as a dessert all on its own.
I 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. —Deliciously Organic
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Makes
4 3-inch tarts or 18 mini tartelettes
Ingredients
- Crust
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1 1/2 cups
almond meal, finely ground
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6 tablespoons
dark cocoa powder
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3 tablespoons
maple syrup
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3 tablespoons
coconut oil
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1/2 teaspoon
sea salt
- Filling
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1 1/2 cups
dark cocoa powder
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1 cup
plus 2 tablespoons maple syrup
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2 tablespoons
coconut oil
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1/2 teaspoon
sea salt
Directions
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Pour all of crust ingredients into the bowl of a food processor.
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Process until all ingredients are blended.
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Divide crust into four servings and press crust mixture into the bottom and up sides of 4 3-inch tart pans. (You can also use a mini-muffin pan and place 1 tablespoon of crust mixture into each muffin cup for a total of 18 tartelettes.)
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Clean food processor bowl and blade.
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Place all filling ingredients into the bowl of the now clean food processor.
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Process until all ingredients are smooth.
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Spoon an equal amount of filling into each tart. (There will be 2-3 tablespoons of filling left over.)
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Place tarts in the refrigerator and chill for at least 2 hours before serving.
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Serve cold.
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