Mini Raspberry & Chocolate Coconut Tarts

Ryan Shepard, Vitacost

Mini Raspberry & Chocolate Coconut Tarts

These little bites of heaven are a perfect blend of rich chocolate and tropical coconut. Picture a flaky-goldened crust filled with a creamy coconut and dark chocolate ganache. It’s like a mini vacation for your taste buds! These tarts are great for parties or when you just need a sweet indulgence. Plus, they’re super easy to make AND mini! Get ready for a delicious chocolate-coconut explosion!

Recipe courtesy of Vitacost in collaboration with Ryan Shepard (theveganrhino.com).

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Ingredients

Chocolate Filling

3/4 cup plant-based cream, save coconut water
9 oz. dark chocolate
1 Tbsp. maple syrup
3/4 tsp. vanilla extract

Almond crust

1 1/2 cup almond flour
1/2 cup unsweetened coconut flakes
1/4 tsp. Himalayan fine pink salt
2 Tbsp. maple syrup
2 Tbsp. Vitacost coconut oil

Topping Options:

Raspberries
Sliced almonds
Coconut flakes
Powdered sugar
Cocoa powder

Recipe courtesy of Vitacost in collaboration with Ryan Shepard (theveganrhino.com).

Method

Preheat oven to 350°F.
In a food processor, combine crust ingredients (except for maple syrup and oil) and pulse to combine. Mix together the maple syrup and oil and slowly drizzle into the dry ingredients, pulsing until dough forms.
Press roughly 2 tablespoons of dough into lightly greased tart pan’s, pressing up the sides. Using a fork, poke holes in the bottom.
Bake for 11 minutes or until golden brown. Remove from the oven and allow to cool completely.
In the meantime, in a small pot on medium heat, add cream until just barely simmering. Pour cream over the chocolate in a bowl. Stir in maple syrup and vanilla extract until well combined. Pour filling into cooled tart shells and top with raspberries, refrigerate until set or overnight for best results.
Garnish with extra toppings as desired and serve room temp.