Gluten-free, grain-free, vegan, refined sugar-free, paleo, pegan.
So if you haven’t heard, salted desserts are the new black. Whether you’ve been blending away at your chocolate avocado mouse or too busy stuffing your face with cronuts, you’ve been missing out! But don’t worry, it’s not too late to jump on the salted dessert bandwagon. This salted chocolate tart is not only the perfect size to happily indulge in, but it fits all the latest diet trends; gluten-free, grain-free, vegan, refined sugar-free, paleo and pegan. Now, if that didn’t entice you to get in the kitchen and whip these bad boys up, I don’t know what will. Hmm…perhaps a few photos might convince you.
All joking aside, these devilish little treats are the perfect dessert to bring to your next work party, pair with a glass of wine, or even enjoy post-crossfit. Now, enough chit chat! Get your booty in the kitchen and whip these puppies up!
Salted Chocolate Mini-Tart
Gluten-free, grain-free, vegan, refined sugar-free, paleo, pegan
Serving size 12 mini-tarts
- 1 cup almond flour
- 1 TBS agave (maple flavor)
- 1 TBS cacao powder
- 1 TBS coconut oil; melted
- 1/8 tsp baking soda
- pinch of salt
- 5 ounces dark chocolate chips (Enjoy Life is best for vegan/paleo users)
- 3/4 cup light coconut milk (canned version-can find in ethnic aisle of grocery store)
- 1/2 TBS arrowroot starch
- 1/2 tsp vanilla extract
- sea salt
- coconut oil for greasing
- Pre-heat oven to 350 degrees.
- Pour chocolate chips into a medium bowl and set aside.
- Lightly grease a silicon mold (12 tarts) with coconut oil.
- In a large bowl, sift together all of the dry ingredients for the crust.
- Combine coconut oil and agave to the dry ingredients, and mix until fully incorporated.
- Add 1/2 tablespoon of crust mixture into the tart molds. Press down with a wooden tool or fingertips. Bake in over for 10-11 minutes. (Pull out when they just start turning golden brown).
- Meanwhile, in a small pot on medium heat, combine coconut milk and arrowroot starch and whisk until all lumps are removed.
- Once coconut mixture comes to a slight boil, immediately remove from the heat, and whisk in the coconut oil.
- Pour coconut mixture on top of the chocolate that was set aside.
- Add vanilla extract and patiently stir until mixture is smooth and glossy.
- Pour chocolate filling into prepared mini-tart shells, and refrigerate for at least 3 hours (preferably overnight).
- Once chocolate filling is completely set and ready to serve, sprinkle with sea salt.
Recipe adapted from Tasty Yummies blog
Niki is a holistic nutritionist with a passion for helping people heal their bodies naturally and feel their absolute greatest. She believes in eating real food, living a simple life, lifting heavy, and spreading positive messages to the world. You can find her lifting weights, playing in the outdoors, or browsing her local farmers market.