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Fudgy Chocolate Tarts

by Deliciously Organic on July 27, 2010

Fudgy Chocolate Tart (Grain Free, Paleo) via DeliciouslyOrganic.net

Last week I got to visit my friend Karin for a few days in Texas. As soon as we arrived, the kids ran off to play and she and I got to spend many hours catching up. Karin is one of my dearest friends. She’s kind, loyal, a wonderful mother and wife and always has fantastic advice (she will be a bit embarrassed that I just said those things. Don’t be Karin. They’re all true). She introduced me to the world of organics (so really, this blog wouldn’t be if it wasn’t for her) and she also tested every single recipe for my cookbook.

I love going to her house because I know I’m going to get a great nutritious meal. She also isn’t afraid to cook for me. . . I always tell my friends they can cook a hot dog and I’ll be happy. Really.

A few weeks ago Karin told me about a chocolate, raw, and gluten free tart that was “out of this world”. She asked me if I could recreate it for her and after a little time in the kitchen I came up with a fabulous version of what she explained to me. I’m so giddy that the recipe only uses five ingredients and is gluten free, raw, vegan, and organic. Honestly, you can’t even tell it’s raw. The filling is so incredibly fudgy and thick that it could suffice as a dessert all on its own.  Now, when the temperatures are in the triple digits you can have a perfect ending to your day and you don’t even have to turn the oven on.


Fudgy Chocolate Tarts

Serving Size: Makes 4-3" tarts or 18 small tartelettes

Fudgy Chocolate Tarts

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.

Ingredients

    Crust:
  • 1 1/2 cups almond meal (finely ground)

  • 6 tablespoons dark cocoa powder (such as green and blacks)

  • 3 tablespoons maple syrup

  • 3 tablespoons coconut oil

  • 1/2 teaspoon sea salt
  • Filling:

  • 1 1/2 cups dark cocoa powder

  • 1 cup plus 2 tablespoons maple syrup

  • 2 tablespoons coconut oil

  • 1/2 teaspoon sea salt

Instructions

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.

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{ 85 comments… read them below or add one }

Maria July 27, 2010 at 4:05 pm

I am craving chocolate now! Looks divine!

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Alison July 27, 2010 at 4:15 pm

I just came across your blog thru Maria. It's great and I'm so glad to find you! Love your site and recipes.

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Brooke July 27, 2010 at 5:00 pm

woah. Chocolatey, raw, vegan and gluten free? Huh? It looks so good, how could this dessert be so darn healthy? I can't wait to find out!

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marla {family fresh cooking} July 27, 2010 at 5:05 pm

Your friend sounds like such a sweetheart. She was one lucky gal to test out all of your recipes. Love the addition of coconut oil to your raw crust. This is pure chocolate bliss! xo

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All Good Things Organic July 27, 2010 at 5:40 pm

This recipe has made my day! I love that it is organic and gluten free, two of my passions in cooking. Organic living = healthier life!! I hope you don't mind, but I will be adding this recipe to my recipe box! :) Come join me at http://www.allgoodthingsorganic.blogspot.com I love to to find fellow bloggers that cook with organic products as well as gluten free items. Thank you again for sharing, your pictures certainly speak for themselves – delicious!!!!!!!!Have a lovely day in your kitchen!~All Good Things Organic

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Gail July 27, 2010 at 6:21 pm

This looks so yummy…I've been in a dessert mood lately. ;0) And I love almond meal…already have some in my fridge!

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TeaLady July 27, 2010 at 6:45 pm

This looks entirely too delicious to be so incredibly easy. Passing this one on to a friend who is now gluten free.

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Kristen July 27, 2010 at 7:28 pm

This looks incredible! Yum. Now I want some chocolate!

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Dina July 30, 2010 at 7:57 pm

looks delicious! always looking for low carb desserts. will try this one!

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[email protected] July 31, 2010 at 6:48 pm

Yum! I make a chocolate spread like this for toast – better than nutella! I might try using it in desserts …:)

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Moon_Chai January 11, 2011 at 1:59 pm

Thankyou so much for coming up with this.
I tried one of those Merry chocolate tarts and was dreaming of making them myself.
You are truly gifted with the culinary arts for coming up with this recipe!!!

many hugs,

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JP May 14, 2011 at 4:54 am

Is there any substitute for the almond meal if you are allergic to nuts?

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Deliciously Organic May 18, 2011 at 2:00 pm

I’m sorry, but I can’t think of what you could replace it with and have the same end result.

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Tracy May 3, 2012 at 1:28 pm

I realize its a year later, but I am thinking you could grind up sunflower seeds to replace the almond meal (just don’t grind too long or you will wind up with sunflower seed butter.

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chef shen December 8, 2014 at 5:15 pm

You could make a crust from dried mulberries. Google high carb raw vegan pie crusts. They use less nuts.

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April June 21, 2011 at 7:30 pm

I had these when I visited home (Dallas) a few weeks ago. I have been looking for a copycat recipe ever since and was about to break down and start experimenting with the ingredient list from the package. So glad I didn’t have to do that; I just made them and they are delicious and just what I was looking for. I am an AF spouse also and loved Azure Standard when we were in ND, but have not been ordering from there since our move to FL (shipping costs). I am definitely spending more for my organics, pastured eggs, chickens, milk, etc. here. ND definitely had its cons for a TX girl, but there was so much nurturing/traditional food at affordable prices. Thanks for the recipe!

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CMR June 29, 2011 at 5:32 am

Made these yesterday and they are stunning! So hard to believe they are sugar free, gluten free, dairy free… The nicest sweet treats like that I’ve made! I added some fresh mint to the filling mix and it was delicious. THANK YOU!!

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Deliciously Organic June 29, 2011 at 1:48 pm

Thank you for the positive feedback. I’m so glad you enjoyed the tarts. I love the addition of the mint! :)

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Misty November 19, 2011 at 6:21 am

CMR- do you remember how much mint you added? That sounds delicious!

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Annette July 21, 2011 at 4:06 am

These are AMAZING. I used a syrup of coconut palm sugar instead of maple syrup, as the latter is super expensive here in Australia, and the end result was slightly more solid than the picture, and had the exact texture of conventional chocolate ganache tarts (which, by the way, are my absolute favourite dessert, so I consider myself somewhat an expert on them :D ). Not only that, but these were super easy to make and also a breeze to clean up. Next time I definitely won’t halve the recipe!! Looking forward to poaching some pears and persimmons tomorrow to top these off. Thanks so much for the recipe!!!

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Alex September 15, 2011 at 4:04 pm

I love these! I’m weird about almond flour…made many a bread/cookie recipe with it and wasn’t thrilled about the results. This was perfect. I used agave nectar instead of maple syrup due to taste preference, and canola oil instead of coconut oil, and the results were fantastic. This is now my go-to chocolate dessert. Thanks! Also, anyone interested in the nutrition for the tartlets (based on using mini muffin tins with a yield of 18)? Each mini tartlet is 197 calories, 10g of fat, 125 mg sodium, 25 g total carb, 6 g fiber, 18 g sugar, and 3 g protein. Not bad for a decadent, delicious, healthy dessert!!!
Thanks for the recipe!!

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Brandy October 22, 2011 at 3:31 am

I would love to make this tomorrow for Sunday dinner @ my in-laws house. Could you tell me if the coconut oil is in solid or liquid form when measured? Thank you!

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Deliciously Organic October 22, 2011 at 6:36 am

It can be in either form. It will measure the same whether it’s solid or liquid.

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Brandy October 23, 2011 at 9:11 am

I just popped a batch of mini tart pans in the fridge to set! The almond crust was great and the chocolate filling was divine! 2-3 tbsp leftover? Not at my house, I almost licked the mixer bowl clean! :-) I’m looking forward to everyone trying it this evening. I’m not sure how to get the tart out of the tiny tin but figured we could spoon it out it need be.

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Lisa C. October 25, 2011 at 10:17 am

Recipe review: these tarts are divine! Very rich and indulging, but with no sugar or gluten, you don’t need to resist! Another superb recipe.

She is right about not using an unrefined coconut oil, as I had, and the tarts came out tasting with a little hint of coconut. It wasn’t bad at all, quite delicious actually, and you would think it was intentional. I also didn’t have enough dark chocolate (about half a cup’s worth), so I added in semi-sweet chocolate morsels, which added a milk-chocolate taste to the tart. I wouldn’t do this again, as I personally prefer a dark chocolate taste.

I didn’t have tartelettes to put these in, so I used a muffin pan with liners. The presentation didn’t look as great in the photo above, but the taste was amazing! EAT AS SOON AS THEY ARE DONE CHILLING, as they melt pretty fast.

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marian November 23, 2011 at 4:12 pm

We are all fighting over licking the mixing bowl!!!!

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Mari February 13, 2012 at 3:11 pm

Looks and sounds delicious! Will try for sure :)

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Victoria March 7, 2012 at 5:31 pm

Could this recipe be made with honey instead of maple syrup? I’m looking for something more GAPS friendly.

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Deliciously Organic March 8, 2012 at 6:04 pm

Yes, honey should work nicely, but keep in mind that cocoa isn’t “allowed” on the GAPS diet. :)

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Corinna June 17, 2012 at 5:25 pm

wow, these look incredible… thanks so much for playing around with it to get it just right, and for posting it.

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Karen July 16, 2012 at 8:39 am

I don’t even like chocolate that much (salty :)), but these look divine! In the picture, what size tart pans are those?

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Patty August 28, 2012 at 7:35 pm

Hi there! Found you via 100daysofreal food… I have a question about oils & baking – can coconut oil be used in lieu of of other oils like veg/canola/ etc. I’ve been using grapeseed oil – THAT’s evidently a no no… errgh.

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Deliciously Organic August 29, 2012 at 9:38 am

Yes, coconut oil can be used in place of vegetable, corn, canola, etc. oils for baking. You can substitute it 1:1.

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karen August 29, 2012 at 9:51 am

last week I splurged and made snicker doodles, my families favorite cookies. I substituted coconut oil for the crisco shortening the recipe calls for, along with organic ww flour, organic butter and organic sugar. The family loved them! They thought they were the best I have ever made. Yea!

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Deliciously Organic August 29, 2012 at 2:36 pm

Yum! Sounds good!

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Dee November 19, 2012 at 4:41 am

These are wickedly delicious! Made a smaller batch of these within a few minutes and could hardly believe how good they were. Thank you!

I made a lot less of the sweet filling to lessen sugar and used raw cacao nibs, ground. Placed everything in a small bowl, and I take a small bite out of it every time I need a treat. In fact, I think I’ll get some right now. Thanks again!

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Deliciously Organic November 19, 2012 at 8:23 am

I’m so glad you enjoyed them! I like the idea of raw cacao nibs. Yum!

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Linda Everett January 21, 2013 at 12:36 pm

I just made these and put them in the fridge to chill for my niece’s b-day party tonight. Of course I tasted as I prepped and the crust and filling were both delicious! As one reader mentioned, I subbed agave for the maple, because I happened to have a lot of it on hand and good maple syrup is SO expensive. The result was awesome! Can’t wait to try the finished product.

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Wendie February 5, 2013 at 12:58 pm

Is it cocoa powder or chopped chocolate? These look awesome and the perfect Valentine treat

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Deliciously Organic February 5, 2013 at 1:01 pm

Cocoa powder.

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Jennifer February 5, 2013 at 12:59 pm

Could these be placed in the freezer once they’ve chilled in the refrigerator to pull out as an occasional snack?

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Deliciously Organic February 5, 2013 at 1:00 pm

Yes! They would be great just out of the freezer!

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Cricket February 5, 2013 at 1:03 pm

Are there any nutritional stats available (fat/calories). Healthy is awesome but still not carte blanche for me to eat too many of them. Thanks! Can’t wait to try it.

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Deliciously Organic February 5, 2013 at 4:57 pm

I don’t have nutritional stats, but there is some recipe software that you can enter recipes into and get the nutritional values.

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Carin B-H February 5, 2013 at 1:14 pm

I’m not sure why these are described as sugar free or guilt free when there is more than a cup of maple syrup in the recipe! Doesn’t that count as a sugar/sweetener? I’ll definitely try to lessen the sweetener.

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Deliciously Organic February 5, 2013 at 4:55 pm

I’m a bit confused because I do not claim these are sugar free or guilt free in this post. Yes, maple syrup counts as a sweetener. Because there are so few ingredients, a reduction of the maple syrup will alter the final outcome of the dessert, so if you try to reduce the syrup, the tarts will probably be different then intended.

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Carin B-H February 5, 2013 at 5:56 pm

Sorry, I should have been more clear since I was talking about CMR’s comment above about this being sugar free. I’ll still give it a try with less maple sugar and use raw cacao nibs..

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Cathrine February 5, 2013 at 1:17 pm

These sound delicious! I have dinner guests on Saturday so will try them, however I’m having trouble finding the good expeller pressed coconut oil I used to buy in the States, here in the UK. I see other people substitute with canola oil, but not so keen on that. Do you think I could use melted butter instead? Or olive oil, but it might make it taste weird? What do you think?

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Karen February 5, 2013 at 3:44 pm

I’m no expert, but I would try clarified butter (ghee) it’s easy to make, in fact I just finished making it. Carrie may say otherwise, but I’ve been using it a lot for baking, it’s really yummy! Good luck :o) Check out the recip on THIS site for making your own ghee, it’s soooo easy!

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Deliciously Organic February 5, 2013 at 4:47 pm

I think Karen has a great idea! I haven’t tried it, but I think ghee would be a nice alternative. If you try it out, let me know how it goes!

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Cathrine February 8, 2013 at 1:44 pm

I did just try making these with Ghee.. The verdict is still out.. Not sure, think the Ghee made them have a little bit of a weird taste and definatley an aftertaste. Think I will try making them again when I get hold of some coconut oil. They were super easy to make and the kids licked the bowl and spoon clean from where I made the fudge:-)

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Deliciously Organic February 11, 2013 at 9:02 am

Hey Cathrine – Thanks for letting me know. I hope you are doing well!

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Purelytwins February 5, 2013 at 1:34 pm

this looks amazing!!!

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Kirsten February 5, 2013 at 6:37 pm

Is there a substitute for the almond meal? My daughter is allergic to nuts…but loves chocolate!

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Deliciously Organic February 6, 2013 at 7:50 am

I haven’t tried it, but I think pecans, macadamia nuts or cashews would work well in this recipe.

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Misty February 6, 2013 at 9:16 am

Hi Carrie!

Is there a way to replace the maple syrup in this recipe with powdered or liquid stevia? I’m on a very low carb regimen and really wanted to try this recipe (it looks divine). If you think it can be done, will you please let me know your recommended ratio? Thanks for all of the delicious posts!

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Deliciously Organic February 6, 2013 at 4:29 pm

The maple syrup is an integral part of the dessert and unfortunately, for this recipe, stevia won’t work for a substitute. Sorry!

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Tracy N. February 7, 2013 at 12:00 pm

I ALMOST asked if you had figured out the measurements for one large size tart pan, but happened to think, what’s the worst that could happen if I double the recipe…….? Leftovers:)

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Deliciously Organic February 8, 2013 at 8:10 am

Ha! Good point. :)

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Candice February 9, 2013 at 9:44 pm

Made these today they are amazing! I added an avocado to the filling.
Thanks so much for the recipe :)

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mandy pearce February 11, 2013 at 5:37 am

i made this tart and it is simply amazing!
add a little orange zest to the filling and some whipped cream with strawberries to the top….
heaven on a plate. :) thanks for the recipe.

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megan February 14, 2013 at 5:49 pm

I don’t normally comment, but these are AMAZING! I will definitely try them next time with agave. What a wonderful Valentine’s treat! Everyone loved them!

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Jennifer March 8, 2013 at 8:17 pm

these are so gorgeous I can’t wait to make them. Carrie do you use a plug in for the “recipe” so it prints well, I like that, would you mind sharing what it is if so? I have a blog I am getting ramped up and would love to use something like this. I can’t wait to see your future postings! Happy to find you!

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Deliciously Organic March 11, 2013 at 7:59 am

I use “print this” plugin. It works really well!

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Jennifer March 11, 2013 at 8:10 pm

thank you so much for sharing Carrie! wishing you well! Happy Spring!

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Mindy at Grateful for Grace November 10, 2013 at 3:31 pm

Thank you!! These are amazing! I made them two days ago. Allowed each of the 6 kids to have one. Hubby one. The rest are for me. :)

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Maellen November 12, 2013 at 2:30 pm

These look amazing! I am eating the THM (Trim Healthy Mama) way and was wondering if you have a way to substitute the maple syrup with a sugar substitute (Truvia, Stevia or Xylitol??)? I would need to add more liquid of some kind. Any ideas? Or should I just not mess with perfection?

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Deliciously Organic November 13, 2013 at 6:52 am

For this recipe, I wouldn’t replace the maple syrup, as those alternative sweeteners can’t melt down and create a caramel. You can replace the honey in the crust with a pinch of green, unprocessed stevia if desired.

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Maellen November 13, 2013 at 7:00 am

Thank you! Good input. :)

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Mo November 12, 2013 at 9:01 pm

Thank you so much for this recipe! We loved these – and the best part they are so freaking easy to make! I did knock off one tablespoon of syrup from the filling and still had enough to lick from the bowl. Now can you recreate their macaroons? (We believe they use a dehydrator)

So glad I found your website – it’s inspiring and lovely!
Sláinte :)

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Deliciously Organic November 13, 2013 at 6:47 am

I’m so glad you enjoyed them! I have their macaroons on my list. :)

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Lisa December 8, 2013 at 1:07 pm

Do you think this would work as bars. I would like to make them for a work event & think it would be easier to make them as bars.

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Deliciously Organic December 9, 2013 at 7:01 am

I haven’t tried it, but I think it should work well.

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Jessica December 10, 2013 at 8:13 pm

I just wanted to thank you for sharing this recipe – I was the happiest person ever when I came across it! I recently started a very strict diet for medical reasons and can hardly eat anything (no wheat, dairy, corn, sugar, certain textures only) – it is SO difficult to find anything chocolatey and delicious. I was ecstatic when I finally found a chocolate tart in the store (probably the same one your friend found!) but disappointed when they were 4$ each. As much as I’d love to stock up and have an endless supply of chocolate tarts I couldn’t afford it. I ended up googling the ingredients and came across this recipe! SO perfect and absolutely delicious! I added peppermint to satisfy the peppermint mocha craving I’ll be having all season long.

THANK YOU again and Happy Holidays! :)

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Deliciously Organic December 11, 2013 at 5:16 am

I’m so happy this recipe was just what you were looking for! Happy holidays to you too! :)

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megan February 3, 2014 at 12:22 pm

Do I have to use tartlets , or can i make one big ‘pie’?

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Deliciously Organic February 5, 2014 at 7:54 am

I haven’t tried it, but I think it would work well in a 9-inch pie plate.

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nicksts February 12, 2014 at 2:44 pm

I’ve made this in one big heart shaped pan and it worked fine.

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Kelly February 13, 2014 at 12:40 pm

These are AMAZING!! So delicious & really hit the spot when I need something sweet! I whipped up some fresh cream & put it on top & it was even more delicious! Thank you!

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Kristina June 13, 2014 at 8:10 am

This recipe really sounds wonderful and I would like to try it but I am allergic to coconut. Is the anything I can use in place of the coconut oil?

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Esther July 3, 2014 at 10:17 pm

So simple and easy, I can’t wait to try them! Yum <3

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kylie July 18, 2014 at 12:03 pm

Oh yummmmmmm!!!!! Totally trying this!Am I able to use rice malt in compensation for the maple syrup? Thanku

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Deliciously Organic July 21, 2014 at 8:03 am

I’ve never tested this recipe with rice malt, but I think it might work.

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Honna August 4, 2014 at 6:36 am

I have made these in the past and love them. Can I sub carob powder for the cocoa powder? How will that affect it? Someone at the store mentioned it may be a little more bitter so I’m wondering if I should add a little maple syrup.

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Deliciously Organic August 4, 2014 at 9:50 am

I haven’t tested it, but it would probably work. I agree that it would make it a bit more bitter, so you’ll need to play with the amounts of coconut oil and maple syrup to even out the flavor.

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