Guys, this is it.
If the cookies from the last post made you think twice about all the delicious things that paleo can be, these tarts will win you over.
They’re SO good. Really, really good. This recipe is a game changer.
Although these are paleo and vegan, they are still super rich and indulgent, which is why I mini-sized them into little baby tarts in cupcake liners.
They take about 10 seconds and only 5 (!) ingredients to make, and if you are as crazy about desserts of the death-by-chocolate variety as I am…you will be obsessed with these.
Dark Chocolate Ganache Tartlets (Vegan, Paleo)
From Multiply Delicious
For the crust:
1 and ¼ cup almond flour
3 tablespoons cacao powder
1/8 teaspoon sea salt
2 tablespoons maple syrup
¼ cup extra-virgin unrefined coconut oil, melted
½ cup extra-virgin coconut oil, melted and cooled to room temperature
1/3 cup maple syrup
1 cup cacao powder
To make the crust: Place the almond flour, cacao powder, and salt into a large bowl and whisk to combine. Add the maple syrup and coconut oil and blend together with a fork until everything comes together and mixture becomes wet.
Press the dough evenly into cupcake pans with liners. I got 9 out of this. Spread the dough with fingers along the bottom and up the sides. Refrigerate for 1 to 2 hours to allow the dough to firm and chill.
To make the chocolate filling: Add the coconut oil and maple syrup to the bowl of a food processor and process until well combined. Add the cacao powder and process until smooth, stopping to scrap down the edges of the bowl as needed. Pour the chocolate mixture over crusts and spread evenly.
Return tarts to the refrigerator to set and firm for at least 1 hour. Tarts can be kept in an airtight container in the refrigerator up to 5 days.
Plus sprinkles cause it’s my BIRTHDAY!