Double Chocolate Vegan, Paleo and Gluten Free Tarts
Life changing chocolate tarts filled with rich chocolate and topped with coconut whipped cream. A decadent chocolate lovers dessert made vegan, paleo and gluten free.
Servings: 12
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup coconut oil melted
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 1 packet stevia
Filling
- 1 cup full fat coconut milk (from the can)
- 160 grams sugar-free, vegan dark chocolate Lily's
- 2 tbsp almond butter or nut butter of choice natural
- 1 tsp vanilla extract
Toppings
- coconut whipped cream
- sugar free, vegan chocolate curls Lily's
Instructions
- Preheat oven to 350 F and prepare three 5" tart molds with non-stick spray. In a mixing bowl, stir together all dry crust ingredients. Add in the coconut oil and vanilla and stir until combined. It may seem too dry at first but keep stirring, it will come together. Distribute the crust between the three molds and use the bottom of a cup to press them evenly into the bottom and slightly up the sides. Bake for 8-12 minutes.
- Once the crusts cool, place the chocolate for the filling in a heat proof bowl along with the nut butter. Place the coconut milk into a sauce pan and turn on high heat. Bring to a boil. Once boiling, pour the milk over the chocolate and nut butter. Let sit for 3 minutes then stir until smooth.
- Pour the smooth chocolate into each crust and place them in the fridge to chill for 40 minutes or ultimately you can place them in the freezer for 15-20 minutes. Once chilled, top with coconut whipped cream and chocolate curls before serving.
Notes
Store tarts in an airtight container in the refrigerator for up to 3 days or freeze for 1 month.