The recipe, and that wonderful photo up there, courtesy of Free Range Cookies.
- 1/2 cup almond meal, packed
- 2 tablespoons unsweetened cocoa powder
- 1 or 2 teaspoons raw sugar (or sweetener of choice)
- Pinch of sea salt
- 2 tablespoons coconut oil, melted
- 3 tablespoons coconut milk, full fat
- 1/3 cup chopped dark chocolate or chips
- Cocoa powder for topping
Place 6 paper liners in a cupcake pan.
In a medium bowl, combine almond meal, cocoa powder, sugar, and salt. Add liquified coconut oil and stir to blend thoroughly. Divide mixture among liners and press into bottom and up sides a bit. Let chill in fridge while you prepare filling.
Heat coconut milk until bubbly. Pour hot milk over chocolate. Let sit for a minute before stirring. Pour filling over each crust in pan. Refrigerate (or freeze for quicker gratification) until chilled. Dust top of tarts with cocoa powder. Store tarts in an airtight container in the refrigerator. Let sit at room temperature for 15 minutes before serving.
Mine came out a little gooier than the recipe intended, but they were delicious and easy, and that’s all that really matters. Coconut oil is amazing stuff, I learned. I didn’t jump on the bandwagon with everyone else a couple years ago, but in making this I discovered that it’s really the only single-ingredient, vegan, substitute for lard. Amazing!
These are very ZW desserts as well; if you have access to a suitable bulk section, and are reusing bags/containers, then everything can conceivably be gotten there except for the coconut oil. Coconut milk can be made like any other nut milk, and I’m sure another full-bodied vegan milk would suitably substitute here too if you wanted to make it.
Here’s a photo of mine, though they’re not quite so photogenic: