Description

Decadent mini tartlets filled with silky, glossy dark chocolate ganache in a crisp almond flour crust, finished with dark chocolate shavings for an indulgent treat.

Ingredients

Units Scale

1 1/2 cups almond flour
2 tbsp coconut flour
1/4 cup melted coconut oil
2 tbsp maple syrup
1/2 tsp vanilla extract
Pinch of salt
1 cup dairy-free dark chocolate chips
1/2 cup full-fat coconut milk
1 tsp vanilla extract
Dark chocolate shavings (for topping)

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a mini tart pan or line with parchment strips for easy removal.
In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Mix until the dough holds together when pressed.
Divide the dough evenly between mini tart molds and press firmly along the base and sides.
Bake crusts for 10–12 minutes until golden and firm. Let them cool completely in the molds.
In a small saucepan, heat coconut milk until just simmering. Remove from heat and add the chocolate chips and vanilla extract.
Let sit for 2 minutes, then stir until completely smooth and glossy to make the ganache.
Pour the ganache into the cooled tart shells and smooth the tops.
Chill in the fridge for 1–2 hours until the ganache is set.
Top with dark chocolate shavings before serving.

Notes

Use parchment strips under the crust for easier tartlet removal.
Store in the fridge for up to 4 days.
Serve slightly chilled or at room temperature for best texture.
Use high-quality dark chocolate for richer flavor.

Nutrition

Serving Size: 1 tartlet
Calories: 290
Sugar: 10g
Sodium: 40mg
Fat: 23g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg