Dark Chocolate Tartlets (gluten-free, dairy-free)

Serving: 1/4 tartlet
Yield: 4 tartlets (when baked in 4″ tartlet pans) No tartlet pans? Try making this in muffin tins – it will just make more of them as you’ll press just a small amount of crust into each tin. You can also make this in a full sized tart pan. I use this nut crust base for my pies and other treats, and it holds up so well!
KEY: T=tablespoon; tsp=teaspoon

Ingredients and Directions

Tartlet Crust:

1 cup walnuts
1 cup pecans
1 tsp baking soda
1 tsp sea salt
2 T maple syrup (this is the best, because you need something sticky to hold the nuts together)

1. Preheat over to 350 F.
2. Chop walnuts and pecans in food processor.
3. Add in baking soda and sea salt.
4. Add in maple syrup.
5. When blended, press into tartlet tins on a baking sheet.
6. Bake at 350 F for 10 minutes.

Recipe Tips: Try to stick to the ingredients listed – you can use all walnuts or all pecans however, but you do need a porous nut for this to turn out optimally. You can use agave if that’s all you have, or a thick honey – also a malt or rice syrup could work (have not tried it) – you just need something sticky to hold it together. I experimented in small batches with the crust about 16 times before I got this right, and have now made it over 50 times- so try to stick to these guidelines and you’ll be alright!

Dark Chocolate Mousse Filling:

11oz canned coconut milk
100g of 70-80% dark chocolate
1 tsp vanilla extract

1. Add coconut milk to saucepan over low heat
2. Stir in dark chocolate until melted
3. Add vanilla extract
4. Stir to blend well

• Remove tartlets from oven and cool
• Pour sauce evenly over tartlets and sprinkle with sea salt
• Chill 1-2 hours

Garnish with anything you like, in the video I’m using:

• sprinkle of coarse sea salt (you can add before or after you chill the tartlets)
• 1 T culinary coconut milk (I used chilled to make it thicker)
• 2 raspberries, 2 blueberries per tartlet