Gluten-Free Mini Chocolate Raspberry Tarts
These vegan & gluten-free Mini Chocolate Raspberry Tarts are super chocolatey little bites – they have a chocolate shortbread crust filled with chocolate ganache and topped with a fresh raspberry.
Is it just me, or is this year already flying by? I feel like we just started 2017, yet somehow we’re already creeping in on Valentine’s Day. Before we can blink, it’s going to be Thanksgiving.
I remember when adults used to tell me to appreciate the time I had as a kid, because as soon as I grew up, time would fly right by. Being a kid, I would giggle and disregard it, wishing still for time to speed up until my next birthday or whatever. I should’ve listened.
Now, I wish I could slow time down, just a little bit. Seriously though – there are so many more Valentine’s Day recipes I’m dying to make. I just can’t fit them in before the big, romantic, chocolate filled day. So…they’ll be saved for next year, and for now, I’ll share these adorable tartlets instead.
Things are just cuter when they’re little, aren’t they? I have an obsession with tiny things. Whenever I see something that’s a smaller version of it’s normal size, it makes me squeee in delight. These little tartlets totally make me do that.
How to make chocolate tart crust
The crust, thanks to the coconut flour, takes on a texture similar to shortbread once it’s baked up. It’s also keeps this recipe nut-free! It’s got a little bite, and it’s not too sweet. It’s the perfect vehicle for the chocolate ganache filling. To make the crust, you need:
- Coconut Flour
- Cocoa Powder – either cocoa or cacao powder works, just make sure it’s unsweetened.
- Maple Syrup – you can also use honey or agave.
- Coconut Oil – use refined for no coconut flavor
- Pinch of Salt
How to make vegan chocolate ganache
The ganache is a pretty classic chocolate ganache with coconut milk used instead of traditional heavy cream to keep it vegan. To make it…
- Place the finely chopped dark chocolate in a bowl.
- Simmer coconut milk until it just starts to steam, and pour it over the chocolate.
- Allow the mixture to sit for a minute and then whisk until smooth.
- Divide the ganache between the chocolate crusts.
It’s super creamy and rich, and the texture pairs beautifully with the chocolate crust for these mini tarts. To top it all off and cut through all the heavy chocolate, a fresh raspberry is placed on top of each tart while the chocolate is still warm.
I liked the look of just one raspberry on top. But if you prefer more berry goodness, or if your berries are smaller, you can put two or three on top. You can also switch out the berries for strawberries, blueberries, blackberries, or a combination of all your favorites!
These chocolate raspberry tartlets are just as delicious as they are cute and tiny, and they’re so easy to make too. They’re perfect for Valentine’s Day, Galentine’s Day, or really anytime that chocolate and raspberry is sounding good (which is always, right?). Enjoy!
Want more chocolate raspberry treats?
- Vegan No-Bake Chocolate Raspberry Tart
- Dark Chocolate Raspberry Energy Bites
- Gluten-Free Raspberry Chocolate Chunk Skillet Cookie
- Raspberry Chocolate Chunk Bars
These vegan & gluten-free Mini Chocolate Raspberry Tarts are super chocolatey little bites. Feel free to top with any of your favorite berries!
- ¾ cup (96g) coconut flour
- ¼ cup cocoa powder
- ¼ teaspoon kosher salt
- ⅓ cup maple syrup
- ½ cup coconut oil, solid but softened
For the ganache
- 6 oz. dark chocolate, chopped
- ⅓ cup canned coconut milk
- Fresh raspberries
- Preheat the oven to 350ºF. Grease a 24-cavity mini muffin pan with coconut oil.
- Combine coconut flour, cocoa powder and salt in a bowl. Add the maple syrup and room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. If you’re mixing with a bowl and spoon (not a stand mixer), you may want to use your hands at the end to bring to dough fully together and make sure there aren’t any lumps of coconut oil remaining.
- Divide the dough between the 24 mini muffin cavities and press up the sides. Bake for 8-9 minutes, or until firm. Let cool completely before using a toothpick or knife to pop the cups out of the muffin tin.
- Place the chopped dark chocolate in a heat-proof bowl. In a small saucepan or in the microwave, heat the coconut milk until it’s simmering. Pour the hot coconut milk over the chocolate and let stand for 1 minute, and then whisk until completely smooth.
- Fill each of the cups with the chocolate ganache – you can do this with a spoon, or put the chocolate in a piping bag and pipe it in for a cleaner look. Top each of the tartlets with a fresh raspberry. Serve, and enjoy!
Keywords: chocolate, raspberry, tarts, vegan, gluten-free, paleo