These healthy chocolate tartlets are everything.
Seriously. They are vegan, raw, gluten-free, keto-friendly, diabetes-friendly, paleo, organic, low in sugar, full of antioxidants, surprisingly protein-packed, rich in healthy unsaturated fat, and made entirely from whole ingredients. (I’m not vegan, raw, gluten-free, keto, diabetic, or paleo, but people who are need to eat, too!)
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And, in terms of taste, these healthy chocolate tartlets are so incredibly rich that one little tartlet hits your taste buds with all of the flavor of a whole chocolate pie. Trust me, you’ll need to guzzle a glass of milk with this treat. (I’m actually drooling as I type this.)
“EVERYTHING” HEALTHY CHOCOLATE TARTLETS WITH WALNUTS
Yield: 12 tartlets
Nutrition: 230 calories, 5 grams protein, 12 grams carbohydrates, 18 grams fat
Ingredients
For the crust:
1 ½ cups organic almond flour
6 tablespoons organic, direct-trade dark cocoa powder
1 ½ tablespoons organic maple syrup
4 tablespoons organic expeller-pressed coconut oil
½ teaspoon organic sea salt
For the filling:
½ cup organic, direct-trade dark cocoa powder
¼ cup organic maple syrup
¾ cup chopped organic walnuts
2 tablespoons organic expeller-pressed coconut oil
¼ teaspoon organic sea salt
To garnish (optional):
Chopped organic walnuts
Instructions
Grease a mini muffin pan with coconut oil. Cut parchment paper into 12 strips and place one in the center of each cavity with the two ends exposed. Doing so will create little handles that will help you remove the tartlets without completely destroying them in the process.
In a bowl, add the crust ingredients and combine with a fork until the mixture has the consistency of wet sand. Divide and spoon all of the mixture into the 12 mini muffin tins. Pack it firmly into the bottom and up the sides to form a crust.
Again, in a bowl, (you can use the same one to eliminate some cleanup), add the filling ingredients and combine until the mixture is smooth and creamy. Spoon the chocolate filling into the crusts.
Garnish with a few walnut pieces, if desired. Let sit in the freezer or refrigerator for 30 minutes to one hour, then remove and serve immediately. Store any leftover tartlets in the freezer or refrigerator. Go nom nom nom!
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