No-Bake Chocolate Coconut Tarts

1.) A simple mix of grains, nuts, and natural sweeteners are all you need to make these delicious tarts.

2.) In a food processor, combine your dates, oats, coconut shreds, almond flour, cinnamon, cocoa powder, salt, and water.

3.) Blend well until you have a dough-like texture. When you pinch the dough it should stick together.

4.) Line a mini muffin tin (you can use a regular muffin tin for larger tarts) with cupcake liners, or plastic wrap. Drop a spoonful in each tin and press down with your fingers. Press the dough into a tart shell shape; coating the bottom and sides of the tin evenly.

5.) In a separate bowl, whisk together your coconut cream, almond butter, and maple syrup.

6.) Whisk until no large clumps remain. Your mixture may be a little lumpy depending on how chunky your almond butter is, but I personally like this texture.

7.) Fill each tart with your almond butter cream until each tart is filled to the top. Place your tarts in the fridge to set up.

8.) Drizzle your tarts with a little dark chocolate if you wish. Store these in the fridge, and enjoy!

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No-Bake Chocolate Coconut Tarts (Total Time: 30 minutes, Makes: 12 mini tarts)

These tarts take a little bit of work, but let me tell you, they are worth it! They really aren’t that difficult to make, in fact you don’t even need to turn on an oven, the only thing that takes a bit of time is molding the tart shells. The base of these tarts is a chewy chocolate dough, and the filling is a lightly sweetened almond butter coconut cream. These little bites are vegan, gluten-free, and refined sugar free. If you are paleo or keto, you could easily substitute the oats for more almond flour. You can leave these tarts naked, but I like to dress them up with a little drizzle of vegan chocolate and a sprinkle of  shredded coconut. Make these the next time you have company over, they’ll surely be impressed!

Ingredients

Tart Dough

1/4 cup oats

1/4 cup almond flour

1/4 cup unsweetened shredded coconut

1 tbsp cocoa powder

1/2 tsp cinnamon

pinch of salt

2-3 tbsp of water

4-5 dates (4 if they are large)

Cream Filling

1/2 cup full fat canned coconut cream*

1/4 cup almond butter

1-2 tbsp maple syrup (I use 1, use 2 if you like things on the sweeter side.)

*Place your can in the fridge so the cream hardens up. It will be easier to scoop out.

Optional Chocolate Drizzle

1 tbsp coconut oil

2 tsp cocoa powder

1/2 tsp maple syrup

Directions

1: Add all of the tart dough ingredients to a food processor and blend well. Your tart dough should stick together when pinched, and should not crumble. If your dough crumbles, add a touch more water.

2: Line a mini muffin tin with cupcake liners or plastic wrap. Drop a hefty tablespoon of dough into each tin. Mold the dough to the tin by pressing down and on the sides of the tin until you have an even layer of dough all around. Repeat this for all tins.

3: In a bowl, whisk together your coconut cream, almond butter, and maple syrup. Whisk until no large clumps remain.

4: Fill each tart shell to the top with the coconut cream mixture. Place the tarts in the fridge to set.

Optional: To make the chocolate drizzle, melt the coconut oil, then whisk in your cocoa powder and maple syrup. You can drizzle this on your tarts with a spoon or by placing the mixture in a plastic bag and cutting the tip off.

5: Enjoy! These need to be store in the fridge.