Fudgy Chocolate Tarts (Grain-Free, Paleo)

5-Ingredient Fudgy Chocolate Tarts | DeliciouslyOrganic.net #grainfree #paleo

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 for these fudgy chocolate tarts 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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5-Ingredient Fudgy Chocolate Tarts | DeliciouslyOrganic.net #grainfree #paleo

Fudgy Chocolate Tart (Grain-Free, Paleo)

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

Fudgy Chocolate Tart (Grain-Free, Paleo)

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.



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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  1. 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

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

  3. Moon_Chai

    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,

  4. April

    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!

  5. CMR

    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!!

  6. Annette

    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!!!

  7. Alex

    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!!

      • Brandy

        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.

  8. Lisa C.

    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.

  9. Patty

    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.

  10. karen

    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!

  11. Dee

    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!

  12. 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.

  13. Carin B-H

    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.

    • Deliciously Organic

      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.

      • Carin B-H

        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..

  14. Cathrine

    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?

    • Karen

      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!

      • Cathrine

        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:-)

  15. Misty

    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!

  16. 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!

  17. Maellen

    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?

  18. 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 :)

  19. Jessica

    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! :)

  20. Honna

    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.

    • Deliciously Organic

      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.

  21. marina matthews

    Thanks for this delicious-looking recipe, can’t wait to try it for my guests next weekend! I am loving your cookbook and your website, who knew going gluten-free could be so yummy?
    I was wondering though, could I replace the almond meal with, say, hazelnut meal or something else? I don’t know what it is with almond meal, I have tried to like it but it just doesn’t seem to agree with my tastebuds and gives me heartburn when I have it as a main ingredient for crust. Any ideas?

  22. JeskaJoy

    I have fallen in love with hail merry chocolate mint tarts! I wanted to try making them low carb, so I followed this recipe, and used erithrytol for the sweetener (no carbs, organic, non gmo, no aftertaste, no digestive issue!) I had the granulated version, so I powdered it in my coffee grinder, and I subbed it 1:1. I thought I would have to add a liquid, to make up for the “syrup” part of it, but the coconut oil just creamed everything right up! I don’t have my food processor with me, so I mixed it by hand. Oh! Also, I had some coconut butter (contains creamed coconut flesh instead of coconut oil) so I added a tablespoon of that to the 1/4 recipe that I made. I didn’t have peppermint oil, but I had spearmint! They’re in the fridge now, but the filling was AMAZING when I sampled it!!! So happy! Thank you!

    I want to make a “peanut butter cup” version using sunflower seed butter next!


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