- 16
Ingredients
- Crust Ingredients:
- 1 cup almond flour/meal, finely ground
- 2 tablespoons cocoa powder
- 2.5 tablespoons coconut oil, warmed to a liquid
- 1/4 teaspoon sea salt
- 1 tablespoon agave (optional for a sweeter crust. I did not use agave here.)
- Chocolate Filling Ingredients:
- 3 tablespoons of coconut oil, warmed to a liquid
- 2 tablespoons of light agave nectar or organic maple syrup
- 1/3 cup cocoa powder
Preparation
Step 1
With a fork in a medium sized mixing bowl, mix together the almond flour/meal, cocoa powder, and sea salt. Then add in the coconut oil, and agave nectar until well combined. The mixture should be like a thick paste.
Then, scoop out about a half of a tablespoon of the mixture and drop it into the mini muffin tray. You should be able to get about 15 or 16 out of this recipe. After you have filled as many of the tray openings as you can with the crust mixture, put the pan into the refrigerator to let the mixture set up a bit while you make the filling.
Now, take your muffin tray back out of the refrigerator (they should look a bit more solid then they did before). With your thumb, push down in the center of each one pushing the mixture to the sides making your crust, and a hole for you to pour your filling into.
With a teaspoon, start pouring the filling into the tart crusts. Once you have filled each one, place the tray back into the refrigerator for about 30 minutes to set.After the tarts have set, you can remove them carefully from the muffin pan with a fork or something thin like a frosting spatula, and place them in a single layer in an air tight container. Remember, keep these tarts stored in the refrigerator at all times since the coconut oil will melt at room temperature leaving you with a delicious, yet chocolaty mess.
Enjoy them one at a time, or a few at a time...either way, your body will thank you for this delicious, healthy treat that will only taste sinful!
Enjoy!
Makes 16 tarts.
This recipe is gluten-free and vegan.