These irresistible mini chocolate coconut tarts feature a crisp coconut crust and rich chocolate almond filling. Perfect for dessert or a sweet treat!
Coconut and chocolate make a splendid pair don’t they? The rich but mild flavor of coconut is the perfect match for the deeper, more assertive taste of chocolate. Not surprisingly the two are often seen gallivanting about in everything from cookies, candies, cakes and all kinds of other sweet treats.
These little chocolate coconut tarts are of course another example of the delectable duo in action. The mini cups are like inside-out chocolate dipped macaroons, but instead of a mound of coconut with a thin shell of chocolate on the outside, what you have here is thin shell of coconut filled with lots of chocolate and a touch of almond.
The chocolate coconut tartlets are quick to whip up, easier than traditional roll-out tart dough, and egg-free making them both naturally gluten-free as well as vegan. A sticky dough is made from three kinds of coconut (flake, milk and oil) along with a dash of sweetener then pressed into mini muffin tins. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Coconut – You’ll need flaked coconut for the crust.
- Arrowroot – Arrowroot replaces the need for flour in the crust.
- Coconut Milk – Use regular coconut milk.
- Coconut Oil – Use either refined or un-refined coconut oil, melted.
- Maple Syrup – Use a light colored maple syrup.
- Chocolate – Use a good quality dark chocolate, finely chopped.
- Vanilla Extract – A little vanilla extract enhances the chocolate filling.
- Almond Butter – Use an unsweetened smooth almond butter.
- Topping – Use chopped or sliced almond and fine sea salt to top.
How to Make Chocolate Coconut Tarts:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
You’ll start by making the crusts.
- In a large bowl you’ll combine the coconut, arrowroot, coconut milk, coconut oil and maple syrup and mix thoroughly with a fork.
- Then you’ll spoon the mixture into a greased mini muffin pan and press and pat the misture firmly up the sides and bottom of each cavity. Pop the pan into the oven and bake until golden.
Once baked the crusts take on a beautifully golden brown hue and are buttery and crisp around the edges. They’re the perfect vehicles for filling to your heart’s desire. Lemon curd, a spoonful of your favorite jam or even a little whipped cream would all be wonderful, but I’m particularly partial to that old favorite combo of coconut and chocolate.
The filling is even easier than the crust.
- First you’ll melt the chopped chocolate, coconut oil, maple syrup and stir in the almond butter.
- Next pour the mixture into the cooled coconut cups, and top each with a pinch of salt and a scattering of chopped almonds.
The crunchy and lightly sweet shells give way to a rich and fudgy chocolate almond center as you bite into them; pretty irresistible if you ask me.
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.
Abygail says
They sound delicious
linda spiker says
These are stunning!
Natalie says
These look soooo good! Perfect for Passover!