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 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.
- Prep Time: 15
- Total Time: 2 hours and 15 minutes
- Category: dessert
- Diet: Gluten Free
Ingredients
- 1 1/2 cups almond flour
- 6 tablespoons dark cocoa powder
- 3 tablespoons maple syrup
- 3 tablespoons coconut oil
- 1/2 teaspoon Celtic 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.
Find it online: https://deliciouslyorganic.net/fudgy-chocolate-tarts/