Chocolate Raspberry Tartlets Gluten Free Paleo Vegan Recipes
CHOCOLATE RASPBERRY TARTLETS (GLUTEN FREE, PALEO + VEGAN)
Steps:
- Preheat the oven to 350ºF. Grease a 24-cavity mini muffin pan with coconut oil.
- Combine coconut flour, cocoa powder and salt in a bowl. Add the maple syrup and room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. If you're mixing with a bowl and spoon (not a stand mixer), you may want to use your hands at the end to bring to dough fully together and make sure there aren't any lumps of coconut oil remaining.
- Divide the dough between the 24 mini muffin cavities and press up the sides. Bake for 8-9 minutes, or until firm. Let cool completely before using a toothpick or knife to pop the cups out of the muffin tin.
- Place the chopped dark chocolate in a heat-proof bowl. In a small saucepan or in the microwave, heat the coconut milk until it's simmering. Pour the hot coconut milk over the chocolate and let stand for 1 minute, and then whisk until completely smooth.
- Fill each of the cups with the chocolate ganache - you can do this with a spoon, or put the chocolate in a piping bag and pipe it in for a cleaner look. Top each of the tartlets with a fresh raspberry. Serve, and enjoy!
Nutrition Facts : ServingSize 1 tartlet, Calories 119 calories, Sugar 6.2 g, Sodium 17.3 mg, Fat 8.4 g, SaturatedFat 6.2 g, TransFat 0 g, Carbohydrate 10.1 g, Fiber 2.4 g, Protein 1.5 g, Cholesterol 0.4 mg
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- In the bowl of a food processor or a high-powered blender (I used my Vitamix), combine all of the ingredients except for the freeze-dried raspberries. Pulse for about 1-2 minutes, until the mixture starts to break down. It will first become powdery and will stick together, but still be crumbly.
- Keep processing until the oils start to release a bit and the mixture sticks together easily – just be careful not to over process or you’ll have nut butter. If your mixture seems a little dry, you can use a little extra coconut oil to help it come together.
- Once the mixture is sticking together well, pulse in the crushed freeze-dried raspberries and dark chocolate, just to incorporate them. You can also stir them in if the mixture seems too thick.
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