Mini Grain Free Dark Chocolate Tarts
Serves: 6
  • Crust:
  • ½ cup tigernut flour
  • ½ cup tapioca starch (sometimes called tapioca flour)
  • ¼ teaspoon salt
  • 3 tablespoons of unrefined sugar (I used coconut sugar)
  • ¼ cup melted coconut oil
  • Filling:
  • ½ cup of coconut oil, gently melted over low heat
  • ½ cup of pure maple syrup
  • ½ cup cocoa powder (fair trade and organic recommended)
  • 1 teaspoon vanilla extract
  • 1 pint of berries for serving
  1. Preheat the oven to 350F. Mix the flour, tapioca starch, salt, and sugar together in a small bowl. Pour over the melted coconut oil, and mix together with a fork. Add small amounts of water to the mixture just until the dough is wet enough that it sticks together when you squeeze a ball of it in your palm (1 to 3 tablespoons.)
  2. Divide into 6 even balls. Line a muffin pan with muffin liners (6). Press each ball evenly into the bottom of the muffin tin liner. This will be your crust. Put in the oven and cook for 10-12 minutes, or until the crust is cooked through.
  3. Remove from oven and cool.
  4. Whisk the filling ingredients together well (if the maple syrup causes the coconut oil to re-harden, simply reheat over low heat in a small pan until liquefied). Pour the filling evenly over the crusts.
  5. Refrigerate for at least an hour, or until the filling is completely firm.
  6. Serve with fresh berries of choice. I prefer to serve these with the muffin tin liners removed. Don’t leave out at room temperature, as the filling could start to soften to much in a warm room.
Recipe by The Nourishing Gourmet at