Imagine sinking your fork into a luxurious, silky chocolate tart that's not only mind-blowingly delicious but also completely plant-based and guilt-free. These Holiday Vegan Chocolate Tarts are the ultimate dessert that will make even the most dedicated chocolate lovers forget they're eating a vegan treat. With a rich, crumbly almond flour crust and a smooth, glossy chocolate filling, these tarts are about to become your new favorite showstopping dessert that's surprisingly easy to make!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 8 tarts
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1/3 cup coconut oil, melted
- 1 cup dark chocolate chips
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
Instructions
- Prepare your equipment by gathering a muffin tin, parchment paper, mixing bowls, and a double boiler or microwave-safe bowl.
- In a medium mixing bowl, combine almond flour and cocoa powder, whisking thoroughly to remove any lumps and ensure even distribution.
- Add melted coconut oil and maple syrup to the dry ingredients, mixing until a cohesive, slightly crumbly dough forms that holds together when pressed.
- Cut small squares of parchment paper and line each muffin tin cavity, allowing some overhang for easy removal.
- Press the chocolate crust mixture firmly into each muffin tin cavity, creating an even layer along the bottom and up the sides. Ensure the crust is compact and uniform.
- Place the prepared crust-lined muffin tin in the refrigerator to chill and set for approximately 15 minutes.
- For the chocolate filling, create a double boiler by placing a heat-safe bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water.
- Add dark chocolate chips and coconut milk to the double boiler, stirring gently and consistently until the chocolate is completely melted and the mixture is smooth and glossy.
- Remove the chocolate mixture from heat and stir in vanilla extract, mixing until fully incorporated.
- Take the chilled crust out of the refrigerator and carefully pour the chocolate filling into each tart shell, filling almost to the top.
- Gently tap the muffin tin on the counter to release any air bubbles and ensure a smooth surface.
- Return the tarts to the refrigerator and allow them to set for at least 2 hours, or until the filling is firm and fully chilled.
- Once set, use the parchment paper overhang to carefully lift each tart out of the tin.
- Optional: Garnish with a light dusting of cocoa powder, fresh berries, or a sprinkle of sea salt before serving.
- Serve chilled and store any remaining tarts in an airtight container in the refrigerator for up to 5 days.
Tips
- Use high-quality dark chocolate chips for the most intense and rich chocolate flavor.
- Make sure your coconut oil is completely melted and at room temperature before mixing.
- Chill the crust before adding the filling to help it set and prevent crumbling.
- Use parchment paper strips for easy removal of the tarts from the muffin tin.
- For a professional finish, use a kitchen torch or back of a spoon to smooth the top of the filling.
- Allow plenty of time for chilling - patience is key to achieving the perfect texture.
- Experiment with garnishes like sea salt, fresh berries, or a sprinkle of cocoa powder to elevate the presentation.
- For best results, use room temperature ingredients to ensure smooth mixing.
- If the crust seems too dry, add a little more melted coconut oil to help it bind.
- Store in an airtight container to maintain the tarts' texture and freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 5g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 0mg
