Okay, actually dark chocolate truffles with a crust. These easy no-bake tarts are small but intense, and for serious chocolate lovers only. Sorry, casual types.
Top with sea salt just before serving for extra oomph. Great for an everyday treat or really, any occasion.
Dark, decadent mini tarts with a delicious no-bake chocolate almond crust. Creamy coconut milk ganache completes this gluten free, vegan indulgence.
- 1/2 cup almond meal, packed
- 2 tablespoons unsweetened cocoa powder
- 1 or 2 teaspoons raw sugar (or sweetener of choice)
- Pinch of sea salt
- 2 tablespoons coconut oil, melted
- 3 tablespoons coconut milk, full fat
- 1/3 cup chopped dark chocolate or chips
- Cocoa powder for topping
Place 6 paper liners in a cupcake pan.
In a medium bowl, combine almond meal, cocoa powder, sugar, and salt. Add liquified coconut oil and stir to blend thoroughly. Divide mixture among liners and press into bottom and up sides a bit. Let chill in fridge while you prepare filling.
Heat coconut milk until bubbly. Pour hot milk over chocolate. Let sit for a minute before stirring. Pour filling over each crust in pan. Refrigerate (or freeze for quicker gratification) until chilled. Dust top of tarts with cocoa powder. Store tarts in an airtight container in the refrigerator. Let sit at room temperature for 15 minutes before serving.
Hungry for more? Feast your eyes on all the deliciousness at Gluten Free Wednesdays.