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.
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Fudgy Chocolate Tart
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)
Crust:
1 1/2 cups almond meal (finely ground)
6 tablespoons dark cocoa (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
1 cup plus 2 tablespoons maple syrup
2 tablespoons coconut oil
1/2 teaspoon sea salt
Directions:
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.
{ 28 comments… read them below or add one }
I am craving chocolate now! Looks divine!
I just came across your blog thru Maria. It's great and I'm so glad to find you! Love your site and recipes.
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!
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
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
This looks so yummy…I've been in a dessert mood lately. ;0) And I love almond meal…already have some in my fridge!
This looks entirely too delicious to be so incredibly easy. Passing this one on to a friend who is now gluten free.
This looks incredible! Yum. Now I want some chocolate!
looks delicious! always looking for low carb desserts. will try this one!
Yum! I make a chocolate spread like this for toast – better than nutella! I might try using it in desserts …:)
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,
Is there any substitute for the almond meal if you are allergic to nuts?
I’m sorry, but I can’t think of what you could replace it with and have the same end result.
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.
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!
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!!
Thank you for the positive feedback. I’m so glad you enjoyed the tarts. I love the addition of the mint!
CMR- do you remember how much mint you added? That sounds delicious!
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
). 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!!!
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!!
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!
It can be in either form. It will measure the same whether it’s solid or liquid.
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.
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.
We are all fighting over licking the mixing bowl!!!!
Looks and sounds delicious! Will try for sure
Could this recipe be made with honey instead of maple syrup? I’m looking for something more GAPS friendly.
Yes, honey should work nicely, but keep in mind that cocoa isn’t “allowed” on the GAPS diet.
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