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
- 1/2 cup coconut oil (warmed to a liquid)
- 3 Tbs coconut milk
- 1/3 cup maple syrup
- 1 cup raw cacao powder
- For the crust, combine all ingredients in a medium bowl using a whisk. Stir until well mixed and slightly sticky.
- Put about 1 Tbs of batter into a mini muffin tin and press into a shell with your fingers.
- Place in the refrigerator to solidify while you make the filling.
- For the filling, combine all ingredients in a medium bowl. The filling will be thick and smooth.
- Fill each tart to the top.
- Place tart pan in the freezer and let set for at least 30 minutes.
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)
Diet type: Vegan
Number of servings (yield): 12