Fudgy Chocolate Tarts

With Valentine’s Day coming up, I thought a recipe for a sweet yet healthy chocolate treat was in order. These chocolate tarts are gluten-free, raw, vegan, and organic, and you can’t even tell they are raw.



  • 1 1/2 cups Bob’s Red Mill® almond flour
  • 6 tablespoons Chatfield’s® cocoa powder
  • 3 tablespoons Spring Tree® maple syrup
  • 3 tablespoons Nutiva® organic virgin coconut oil
  • 1/2 teaspoon Real Salt® sea salt



  • 1 1/2 cups Chatfield’s® cocoa powder
  • 1 cup plus 2 tablespoons Spring Tree® maple syrup
  • 2 tablespoons Nutiva® organic virgin coconut oil
  • 1/2 teaspoon Real Salt® sea salt
  • 20 fresh berries


  1. Pour all of the crust ingredients into the bowl of a food processor. Process until all ingredients are blended.
  2. Spoon a tablespoon of dough into a mini muffin cup and press crust in the bottom and up sides of oiled mini muffin tin (a silicon mini muffin pan works well for this recipe because you can easily pop the tarts out after they’ve been chilled). Repeat with remaining dough mixture.
  3. Clean the food processor bowl and blade.
  4. Place all filling ingredients except the berries into the bowl of the now clean food processor. Process until ingredients are smooth.
  5. Divide filling among tarts and spoon over crust.
  6. Place muffin pan in the refrigerator and chill for 2 hours before serving.
  7. Using a spoon, carefully pop each tart out of the muffin tin. Place a berry on top of each tart. Serve cold.

You can also make four 3-inch tarts using four small tart pans. These tarts taste better the longer they sit, so you may want to make them the day before serving. They keep in the refrigerator for one week.

This entry was published on February 13, 2017 at 7:00 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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