C-H-O-C-O-L-A-T-E. Think that's all I need to say. Matt and I happily indulged in a mini tart to ourselves late last night, and man were they smooth and decadent, not to mention, so delicious. These tarts are healthfully vegan and gluten-free and will be sure to satisfy any chocolate lover.
The coconut milk used in the chocolate ganache lends a really nice, creamy taste, while the cinnamon adds the perfect touch of a different (and also very yummy) type of sweetness that you wouldn't expect in a traditional chocolate tart. There are a couple of steps involved with getting that cinnamon infused just right, but trust me, it's so worth it!
I topped my tarts with some toasted pistachios and coconut flakes—the saltiness of the pistachios and the texture of the flakes were perfect touches—but you can top these guys with just about anything that pairs well with chocolate: sea salt, berries, or your favorite type of nut.
COCONUT + CHOCOLATE MINI TARTS
Makes 4 mini tarts
for the crust:
2 cups almond flour
1 tbsp coconut flour
pinch of salt
2 tbsp coconut oil (melted)
2 tbsp maple syrup
for the chocolate ganache:
1 cup full fat coconut milk
8 oz dark chocolate (70-75%), finely chopped
2 cinnamon sticks
For the crust:
Preheat the oven to 350°F and grease four 4-inch tart pans (with removable bottoms) with unmelted coconut oil. In a medium sized bowl, combine almond flour, coconut flour and salt. Stir to combine. In a small bowl, combine melted coconut oil and maple syrup, then pour wet ingredients into dry ingredients and stir until fully combined with no clumps.
Divide and press the dough amongst the tart pans and bake for 15 minutes or until lightly browned around the edges. Let cool on cooling racks.
For the ganache:
In a small sauce pot, heat coconut milk until hot and steaming, then add cinnamon sticks. Turn off the heat, cover and let steep for 10 minutes. Snip the cinnamon sticks into pieces, stir and reheat until hot again. Turn off heat, cover and let steep for 20 more minutes.
Remove the lid and reheat once more until hot and steaming, then pour the hot coconut milk through a mesh strainer over the chocolate. Gently whisk chocolate and coconut milk until completely smooth.
Pour chocolate ganache into cooled tart crusts, shape with spatula and sprinkle desired toppings (if using sea salt and not serving right away, salt them when serving, otherwise the salt will dissolve into your ganache). Place in refrigerator for at least one hour or until set. Enjoy!
(Adapted from this recipe)