I don’t know about you, but there’s ALWAYS room in my life for more chocolate.
Especially when it comes to these Vegan Chocolate Tarts – the perfect indulgence and vegan dessert for my fellow chocolate lovers!
They are simple to make and also Paleo-friendly, and involve no baking and no fuss! Hurrah!
The base is gluten-free and made using a blend of almond flour (or hazelnuts) and cacao, while the creamy, rich filling is essentially a vegan chocolate ganache.
All in all, the perfect healthy indulgence – and perfect served with summer berries,
Vegan Chocolate Tarts
- Creates 6 small tarts –
- For the crust:
- 2 cups ground almonds or ground hazelnuts
- 1/3 cup cacao
- 3.5 tbsp coconut oil, melted
- 2 tbsp (or more, to taste) maple syrup
- 1 tsp vanilla paste
- Pinch salt
- Splash coconut milk (add as much as you need)
- For the filling –
- 1 cup plant-based cream (e.g coconut cream, oat cream, soya cream)
- 300g dark chocolate, very finely chopped
- Optional: Chia jam or similar, to smooth on tart base
- Fresh berries, to top
- Start by making your base. Stir together all ingredients – the ground almonds, cacao, salt, vanilla, melted oil and maple syrup – until combined and the mixture sticks together. Add a splash of coconut milk if needed (1 tbsp at a time) until a workable dough is formed. Note, you don’t want a sticky dough!
- Press the mixture into the base of loose-bottomed, mini tart tins, then place in the fridge to set for an hour.
- Once set, if using the chia jam, add a tablespoon to the base of each tart. If not, skip this step!
- Gently heat the plant cream until warm, but not boiling (this can cause your mixture to split). Remove from the heat, then add in the dark chocolate and stir constantly until the mixture has completely melted. Pour over the top of your base, then allow to cool and set. Serve chilled, topped with fresh berries.