dark chocolate ganache tartlets (vegan, paleo)

Guys, this is it.

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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.

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They’re SO good. Really, really good. This recipe is a game changer.

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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.

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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.

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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

For filling:
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.

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Plus sprinkles cause it’s my BIRTHDAY!

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About Bianca

I'm a 20-something optometry student, juggling my aspirations to become a doctor with my passions for food, traveling, and life. You'll find a little bit of each on this blog!
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58 Responses to dark chocolate ganache tartlets (vegan, paleo)

  1. rolerrol says:

    Hey Bianca.
    Those tartlets look amazing!!! I can’t believe how easy they are to make!!!
    And Happy Birthday! :)
    Rolain

  2. sophiazerg says:

    Wow! They are so pretty and I can’t believe how simple the ingredient list is. Love!
    Sophia :)

  3. Hey Bianca, cacao powder is different than cocoa powder right?

    • Bianca says:

      cacao powder is raw, whereas cocoa powder is more processed, widely available (think hershey’s) and, most times, cheaper. i think you can use them interchangeably!

  4. Marnelli says:

    Happy Birthday!
    Those tartlets look amazing! I really want to eat my laptop screen right now.

  5. Usually recipes like this seem complicated, but this one looks soo easy! And extremely delicious! Happy belated birthday. :)

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  7. Jennie says:

    Wow! I’m newer to paleo cooking and have enjoyed exploring the blogs and recipes online. These tartlets are delicious and easy to make, and will definitely meet my need for a chocolate fix. Thanks!

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  10. Savannah says:

    These are excellent. I’m lazy so I put it in a 9” round cake pan. Turned out fine. Very satisfying!

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  12. Meredith says:

    Hello! Instead of smooth and pourable, my filling was thick and lumpy :( I followed your directions…without using a food processor (I wisked). Does that make a huge difference in the consistency? Thanks!

    • Bianca says:

      yes, a food processor is unfortunately a necessity for this recipe :( I’m sorry it didn’t work! It’s like making mayonnaise or something–you need the fats from the coconut oil to fully emulsify to make it smooth and blended!

  13. Amanda says:

    These look amazing…can I use another type of flour since I cannot eat nuts/nut products? Thank you!

    • Bianca says:

      I think it would work…they just wouldn’t be paleo anymore! I can’t vouch for its success but I really do think it would work, and I would love to hear back if you try it!

  14. Jessica says:

    I made these twice. I switched carab for cocoa and it worked out great but you need about 3/4 cup of carab versus a whole cup of cocoa. The first time I could not get the topping to pour b/c I used a whole cup but when I used less carob it worked great. I also toasted some coconut flakes and put that in between the layers along with Himalayan sea salt and it was amazing. Thanks so much for the recipe. Wonderful….

  15. Emily says:

    These are some pretty tasty little chocolate tartlets, Bianca! I made them in anticipation of the blizzard descending upon us here in CT and these with cocoa are to die for. My Choco-holic husband is all about them too! Great job!

    • Bianca says:

      I’m so glad to hear that!!!! Thanks for trying them out :) Good luck with the snow!! We were supposed to get some here, but so far we’ve barely gotten any!

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  18. Catherine says:

    How many does this recipe make? Thanks.

  19. Hi – my filling went thick and the coconut oil kind of separated out – was it too warm – or the cacao too cold – I used the foodprocessor – taste great still just dont look as nice as yours with the white of the coconut oil – any suggestions?? Thanks

    • Bianca says:

      This happens when the temperatures are too different when you add the two mixtures together! If you are pouring the coconut oil into something that is too much colder than the coconut oil, it will harden and look white. I always try to bring all the ingredients to room temperature. I’ll make a note of this in the recipe! I’m glad it still tasted great!

  20. leann says:

    Just made it. So easy and delicious! Thank you:)

  21. Tom stone says:

    Hi Bianca, thank you so much for this recipe, had made a paleo chocolate cake & after much searching your filling recipe stood out as the choice ganache topping for the cake

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  23. Sarah Blackstone says:

    These sound wonderful! But as I have candida I need to substitute the maple syrup for stevia. When I found the recipe on pinterest it mentioned you could do that, but I didn’t any conversion info in your recipe. Wondered if you could provide me info as how to do it since it is tricky in baking.
    Thanks!

    • Bianca says:

      Thank you!! I’m glad you stopped by :) I’m not really sure what you’re referring to because things can get misinterpreted and re-written as it passes from person to person on pinterest. I personally have not worked much with Stevia, so I don’t want to lead you the wrong way! Do you use liquid stevia drops? I think it may work if you mix the cocoa powder with coconut oil, and then add liquid stevia drops to taste. Sorry I have no idea how much you would approximately add since I am not familiar with using it!

  24. KS says:

    VERY easy and good👍🏻👍🏻 I can never follow recipes and I added pb to the crust mixture and cinnamon and 2 drops peppermint essential oil to the filling. That was really good! I usually don’t leave comments but I highly recommend this one! Especially for those of you trying to limit sugary sweets during the holiday.

  25. Stephanie says:

    I’m currently pregnant and been craving chocolate quite often! I had purchased a tart at my local health food store with the same ingredients for close to $5! Yikes. I immediately searched pinterest for a copy cat recipe cause it was so amazing! Alas, I found this and went to the grocery immediately for almond flour to make a batch. They look amazing cooling in my fridge, can’t wait to try! I had some issues with the filling when I was mixing, turned solid. Maybe bring my maple syrup to room temp too?

  26. Nanje Ravenscroft says:

    I made this last night…. soooooo delicious!!! And easy to make. I finally found my go-to receipt for chocolate cravings!

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  28. Anonymous says:

    Made this last night. SO amazing! I made it as one large tart instead of small ones. It cut into slices perfectly! My only problem now is not eating it all in one day. Such a wonderful recipe! Thanks for sharing.

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