Salted Chocolate Mini-Tart

These devilish treats are the perfect size to indulge in!

Salted Chocolate Mini-Tart

Serving size 12 mini-tarts 

Ingredients

Crust

1 cup almond flour

1 TBS agave (maple flavor)

1 TBS cacao powder

1 TBS coconut oil; melted

1/8 tsp baking soda

pinch of salt

Filling

5 ounces dark chocolate chips (Enjoy Life is best for vegan/paleo users)

3/4 cup light coconut milk (canned version-can find in ethnic aisle of grocery store)

1/2 TBS arrowroot starch

1/2 tsp vanilla extract

sea salt

coconut oil for greasing

Directions

1. Pre-heat oven to 350 degrees.

2. Pour chocolate chips into a medium bowl and set aside.

3. Lightly grease a silicon mold (12 tarts) with coconut oil.

4. In a large bowl, sift together all of the dry ingredients for the crust.

5. Combine coconut oil and agave to the dry ingredients, and mix until fully incorporated.

6. Add 1/2 tablespoon of crust mixture into the tart molds. Press down with a wooden tool or fingertips.

7. Bake in over for 10-11 minutes. (Pull out when they just start turning golden brown).

8. Meanwhile, in a small pot on medium heat, combine coconut milk and arrowroot starch and whisk until all lumps are removed.

9. Once coconut mixture comes to a slight boil, immediately remove from the heat, and whisk in the coconut oil. Pour coconut mixture on top of the chocolate that was set aside.

10. Add vanilla extract and patiently stir until mixture is smooth and glossy.

11. Pour chocolate filling into prepared mini-tart shells, and refrigerate for at least 3 hours (preferably overnight). Once chocolate filling is completely set and ready to serve, sprinkle with sea salt.

Enjoy!