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.

How to Make Chocolate Coconut Tarts:
The process is simple, and the results are irresistible!
- Make the Crusts:
Start by combining the coconut, arrowroot, coconut milk, coconut oil, and maple syrup in a large bowl. Mix thoroughly with a fork until everything is well incorporated. Then, spoon the mixture into a greased mini muffin tin, pressing it firmly up the sides and bottom of each cavity. Bake until golden and crispy.
Once baked, the crusts will take on a beautiful golden-brown hue and have a buttery, crisp texture. They’re the perfect base for filling with whatever you like—lemon curd, fruit jam, or whipped cream would all work wonderfully. But I’m particularly fond of pairing coconut with chocolate.
- Make the Filling:
The filling is even easier! Melt the chopped dark chocolate, coconut oil, and maple syrup together. Once melted, stir in the almond butter for a smooth, fudgy texture. Pour the mixture into the cooled coconut crusts, then top each one with a pinch of sea salt and a scattering of chopped almonds.
The crispy, lightly sweet coconut shells give way to a rich, fudgy chocolate almond center as you take a bite. It's the perfect balance of texture and flavor, making them pretty much irresistible!
More Chocolate Coconut Recipes:

Chocolate Coconut Tarts
These bite-sized chocolate coconut tarts are crisp and toasty on the outside with a rich chocolate almond filling on the inside.
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:
- Preheat oven to 350° F. Generously grease 12 cavities of a nonstick mini muffin pan with coconut oil.
- 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.
- 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:
- 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.
- 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.
- Store in an air-tight container in the fridge.
Notes
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 79Total Fat: 5gSaturated Fat: 2gSodium: 2mgCarbohydrates: 9gSugar: 5gProtein: 1g

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.
sharon says
These coconut cups are fabulous — exactly what I was looking for. I made some lime curd, which I put in 1/2 of them and filled the rest with the chocolate mixture (per the recipe). These were a huge hit with my family and i will make more for Passover.
Sylvie says
Glad to hear you enjoyed them. Lime curd sounds like a delicious filling idea!
Sharon says
These are amazing. I needed to find a lactose-free, gluten-free coconut dessert to pair with homemade lime curd and this recipe is it! I filled 1/2 with lime curd and couldn’t resist filling the other half with the chocolate mixture. Thank you for such a great, easy, delicious recipe that’s perfect for Passover and every day.
Abygail says
They sound delicious
linda spiker says
These are stunning!
Natalie says
These look soooo good! Perfect for Passover!