Mini Gluten Free Chocolate Tarts

mini gluten free chocolate tart

This small tart packs a punch. Just one will take care of your worst chocolate craving.

Where did March go? It’s amazing how quickly time flies. I’ve been spending a lot of time in the garden cleaning and planting. I can’t wait for my tomatoes to come up in a few months. However, a woman can not live on the dream of tomatoes alone. Sometimes, she needs some chocolate. And last week, I needed mini gluten free chocolate tarts.

A few months ago I discovered Hail Merry raw chocolate tarts, and that was a happy day. I’ve never had a Hail Merry treat I don’t love, but the tarts had a particular blend of creamy and crunchy that just worked for me. However, they are expensive (for good reason—the ingredients are all extremely high quality). So, I wondered if I could make them at home. Then I thought if I did that, I could make a smaller version; something to just hit the spot without being too much.

I searched and found several versions of the recipe. So I did my usual thing and mixed and matched what I liked from each to come up with my version of a mini gluten free chocolate tart.

I store these in the freezer, which helps them last longer (both in terms of freshness and in terms of me not eating too many at once).

Recipe: Mini Gluten Free Chocolate Tarts

Summary: Rich, creamy filling with a nice cookie crunch. Delicious.



  • 1 cup gluten free almond flour
  • 1/2 tsp sea salt
  • 1/4 cup raw cacao powder
  • 1/4 cup coconut oil (warmed to a liquid)
  • 1 1/2 Tbs maple syrup

Chocolate Filling:

  • 1/2 cup coconut oil (warmed to a liquid)
  • 3 Tbs coconut milk
  • 1/3 cup maple syrup
  • 1 cup raw cacao powder


  1. For the crust, combine all ingredients in a medium bowl using a whisk. Stir until well mixed and slightly sticky.
  2. Put about 1 Tbs of batter into a mini muffin tin and press into a shell with your fingers.
  3. Place in the refrigerator to solidify while you make the filling.
  4. For the filling, combine all ingredients in a medium bowl. The filling will be thick and smooth.
  5. Fill each tart to the top.
  6. Place tart pan in the freezer and let set for at least 30 minutes.

Quick notes

To melt the coconut oil without heat, put the oil in a metal measuring cup. Place the cup inside a larger cup filled with hot water. I use a heavy duty paper clip to attach the two handles together. It takes about 10 minutes for the coconut oil to become liquid.


To change up the flavor add 1/4 teaspoon mint extract or 1/2 teaspoon raspberry extract.

Preparation time: 15 minute(s)

Cooking time:

Diet type: Vegan

Number of servings (yield): 12

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