I made these a few weeks ago because a friend had suggested the recipe awhile ago. I was a little cautious at first(she is a great cook, just not Celiac), but I was so blown away by the richness. It was so decadent!
I made my first batch in January and my Celiac daughter was so happy and excited(it was still in her mouth while she blurted) “can you make these for my birthday?”(August)
I am so thrilled to have another recipe that makes her feel ok and not like such an outsider!
When I first made these I made the mini tarts using my mini muffin pans(I got about 20). This latest version I made for Valenitine’s Day and used larger silicone molds(I got 8 this way).
They turned out so good. Even if you still eat grains, dairy or sugar, you wouldn’t miss any of it! Honestly:)
These tarts are so rich that they can easily be split between two people. I also tested these tarts using a mini-muffin tin and used 1 tablespoon of crust for each tartelette and ended up with 18 tartelettes. I also 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.
- 1 1/2 cups dark cocoa powder
- 1 cup plus 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 1/2 teaspoon sea salt
Pour all of crust ingredients into the bowl of a food processor. Process until all ingredients are blended. Divide crust into four servings and press crust in the bottom and up sides of oiled tartelette pans. Clean food processor bowl and blade.
Place all filling ingredients into the bowl of the now clean food processor. Process until ingredients are smooth. Divide filling among tartelettes and spoon over crust. (There will be 2-3 tablespoons of filling left over) Place tartelettes in the refrigerator and chill for 2 hours before serving. Serve cold.
Thank you Carrie Vitt from Deliciously Organic.