If you’re looking for some delicious vegan inspiration, you’ve come to the right place! We’ve put together a mouth-watering recipe for you to try, featuring some amazing ingredients that you won’t want to miss. Whether you’re a die-hard vegan or just looking for ways to eat more plant-based, this recipe is sure to please!
Dark Chocolate Tarts with Coconut Cream and Raspberry Sauce
Ingredients
- For the crust:
- 1 cup almond flour
- 1/4 cup cocoa powder
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted
- For the filling:
- 1 can full-fat coconut milk, chilled
- 1/2 cup dark chocolate chips
- 1/4 cup maple syrup
- For the raspberry sauce:
- 1 cup raspberries, fresh or frozen and thawed
- 1 tbsp maple syrup
Instructions
- Preheat your oven to 350 degrees F.
- In a medium-sized bowl, stir together the almond flour, cocoa powder, maple syrup, and melted coconut oil until a crumbly dough forms.
- Divide the dough evenly between six muffin cups and press it down firmly to create a crust.
- Bake the crusts in the preheated oven for 12 minutes, then remove from the oven and set aside to cool.
- While the crusts are cooling, prepare the filling. In a small saucepan, heat the coconut milk until it starts to simmer.
- Add the dark chocolate chips and maple syrup and stir until the chocolate is completely melted and the mixture is smooth. Remove from heat.
- Divide the filling evenly between the cooled crusts and smooth it out with a spoon. Chill in the refrigerator for at least 2 hours, or until the filling is firm.
- When you’re ready to serve, make the raspberry sauce. In a small blender or food processor, puree the raspberries and maple syrup until smooth.
- Remove the tarts from the muffin tin and top each one with a dollop of coconut cream and a drizzle of raspberry sauce.
FAQ
Can I use a different type of nut flour for the crust?
Absolutely! You can use any type of nut flour you like in this recipe. Try pecan flour, hazelnut flour, or cashew flour for a delicious twist.
Can I use light coconut milk instead of full-fat?
We wouldn’t recommend it, as the full-fat coconut milk is what gives the filling its creamy texture. Stick with full-fat for best results.
Can I make these tarts ahead of time?
Definitely! You can make the crusts and filling up to two days in advance, then assemble them right before serving.
Recommended Product
If you’re a fan of vegan baking, you’ll definitely want to check out this amazing cookbook on Amazon: The Ultimate Vegan Cookbook: 600 Vegan Recipes for Everyone. With hundreds of delicious, easy-to-follow recipes, this book is perfect for anyone looking to eat more plant-based.
Video Tutorial
Check out this video for a step-by-step tutorial on how to make these delicious tarts:
We hope you enjoy this recipe as much as we do! Let us know if you give it a try on social media by tagging us @yourhandle. Happy cooking!
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