Chocolate Coconut Tarts

These irresistible mini chocolate coconut tarts feature a crisp coconut crust and a rich chocolate almond filling—perfect for dessert or a sweet treat anytime!

Coconut and chocolate make a perfect pairing, don’t they? The rich, mild flavor of coconut complements the deeper, more assertive taste of chocolate. It's no surprise that these two are often found together in everything from cookies and candies to cakes and other sweet treats.

These mini chocolate coconut tarts are another delightful example of this dynamic duo. Think of them as inside-out chocolate-dipped macaroons: instead of a mound of coconut with a thin chocolate shell, you get a coconut shell filled with rich chocolate and a hint of almond.

Chocolate Coconut Tarts:

These chocolate coconut tartlets are quick to make, easier than traditional tart dough, and egg-free—making them naturally gluten-free and vegan. The crust is made from a sticky dough of three types of coconut (flake, milk, and oil), combined with a touch of sweetener and pressed into mini muffin tins. Here’s what you’ll need:

Ingredient Notes:

(For the full list of ingredients and instructions, be sure to check the recipe card at the bottom of the post.)

• Coconut – You'll need flaked coconut for the crust.
• Arrowroot – This replaces flour in the crust.
• Coconut Milk – A bit of coconut milk helps bind the crust together.
• Coconut Oil – Use either refined or unrefined coconut oil, melted.
• Maple Syrup – Choose a light-colored maple syrup for a more subtle sweetness.
• Chocolate – A good quality dark chocolate makes all the difference.
• Vanilla Extract – Adds depth and enhances the chocolate flavor.
• Almond Butter – Smooth, unsweetened almond butter works best here.
• Topping – Use chopped or sliced almonds and a sprinkle of fine sea salt for finishing.

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Yield: 12 Servings

Chocolate Coconut Tarts

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

These bite-sized chocolate coconut tarts are crisp and toasty on the outside with a rich chocolate almond filling on the inside.

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Ingredients

For the coconut tart sheels:

• 1 cup/120g flake coconut
• ¼ cup/32g arrowroot
• Pinch of sea salt
• 2 Tablespoons/30g coconut milk
• 1 Tablespoon + 1 teaspoon/ 20g coconut oil, melted
• 2 Tablespoons/30g maple syrup

For the chocolate almond filling:

• 6oz/170g dark chocolate, finely chopped
• 1 ½ Tablespoons/25g coconut oil
• 3 Tablespoons/45ml maple syrup
• ½ teaspoon vanilla extract
• 3 Tablespoons/45g almond butter
• Chopped or sliced almond and fine sea salt to top

Instructions

To make the coconut tart shells:

1. Preheat oven to 350° F. Generously grease 12 cavities of a nonstick mini muffin pan with coconut oil.
2. In a large bowl combine coconut, arrowroot and salt. Add coconut milk; coconut oil, maple syrup and mix thoroughly with a fork until well coated. Dividing evenly, spoon mixture into prepared pan and press and pat firmly up the sides and bottom of each cavity.
3. Bake until golden around the edges (15-18 minutes). Cool in the pan 5 minutes, then carefully. loosen and place onto rack to firm and cool completely. Keep in an airtight container at room temperature until ready to fill.

To make the chocolate filling:

1. While the cups cool, combine the chopped chocolate, coconut oil, maple syrup and vanilla in a large heat proof bowl set over a small saucepan of simmering water and heat stirring well until fully melted and smooth. Turn off heat and stir in almond butter.
2. Spoon or pipe chocolate almond filling into the center of each cup. Top with chopped or sliced almonds and a pinch of flaky sea salt.
3. Store in an air-tight container in the fridge.

Notes

Dietary Info:

Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Bob's Red Mill, Arrowroot Flour, 16 oz
• 
  USA Pan Bakeware Mini Cupcake and Muffin Pan, Nonstick Quick Release Coating, 24-Well, Aluminized Steel
• 
  Trader Joe's Organic Pure Unsweetened Coconut Flakes 8oz (1 Pack)

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 79Total Fat: 5gSaturated Fat: 2gSodium: 2mgCarbohydrates: 9gSugar: 5gProtein: 1g

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.