Recipe: Dark Chocolate Ganache Tartlets

Dark Chocolate Ganache Tartlets – Photo from Sweet Dreaming (see link below)

Recipe submitted by Theresa Heron. She will be making these tartlets for the upcoming Women’s All-Chocolate Potluck on Jan.31. These are “vegan” and “Paleo-friendly”.

Dark Chocolate Ganache Tartlets

From Sweet Dreaming

For the crust:
1 and ¼ cup almond flour
3 tablespoons cacao powder
1/8 teaspoon sea salt
2 tablespoons maple syrup
¼ cup extra-virgin unrefined coconut oil, melted

For filling:
½ cup extra-virgin coconut oil, melted
1/3 cup maple syrup
1 cup cacao powder

To make the crust: Place the almond flour, cacao powder, and salt into a large bowl and whisk to combine. Add the maple syrup and coconut oil and blend together with a fork until everything comes together and mixture becomes wet.

Press the dough evenly into cupcake pans with liners. I got 9 out of this. Spread the dough with fingers along the bottom and up the sides. Refrigerate for 1 to 2 hours to allow the dough to firm and chill.

To make the chocolate filling: Add the coconut oil and maple syrup to the bowl of a food processor and process until well combined. Add the cacao powder and process until smooth, stopping to scrap down the edges of the bowl as needed. Pour the chocolate mixture over crusts and spread evenly.

Return tarts to the refrigerator to set and firm for at least 1 hour. Tarts can be kept in an airtight container in the refrigerator up to 5 days.

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by Sara Swanson

Sara Swanson is an editor, writer and founder of the Manchester Mirror.