Mini Chocolate Strawberry Tarts Gluten-Free, Paleo, Vegan, Dairy-Free
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Servings: 24Mini TIarts
Calories: 234kcal
Equipment
Muffin pan or mini muffin pan
Ingredients
For the crust
⅓cupmaple syrup
½cupcoconut oilsolid but softened
¾cup96g coconut flour
¼cupcocoa powder
¼tspkosher salt
For the ganache
6oz.dark chocolate chopped
⅓cupcanned coconut milk
12freshstrawberries, sliced
Instructions
For the crust
Preheat the oven to 350ºF. Line a 6-cup (or 24 cup) muffin tin with cupcake liners or grease each well.
Combine the maple syrup and room temperature coconut oil and mix until smooth, pressing out any clumps of coconut oil.
Add the coconut flour, cocoa powder and salt. Stir until completely smooth.
Divide the dough evenly and press into the bottom of the muffin cups and up the sides.
Bake for 8-9 minutes for the small tarts, 12 minutes for the larger ones, or until firm. Let cool completely before using a toothpick or knife to pop the cups out of the muffin tin.
For the ganache
Place the chopped dark chocolate in a heat-proof bowl.
In a small saucepan or in the microwave, heat the coconut milk to a simmer.
Pour the hot coconut milk over the chocolate and let stand for 1 minute; whisk until completely smooth.
Place a thick strawberry slice at the bottom of each crust; pipe or spoon each of the crusts with the chocolate ganache.
Garnish each tartlet with fresh strawberries.
Refrigerate for about 30 minutes to firm up the chocolate before serving. Store in refrigerator for up to 3 days.
Notes
Nutrition calculation does not include fat from greasing the muffin tin.