Mini Chocolate Tarts

If you  like chocolate, these are for you. Idea came from here.


Crust:

1 1/4 c almonds
1/2 c unsweetened shredded coconut
pinch of salt
2 T maple syrup
2 T coconut oil, melted

Preheat oven to 375. In food processor, process almonds to a fine meal (not almond butter). Add coconut and salt and process for a few seconds, then add maple syrup and coconut oil and process until combined in  sticky clumps (add more coconut oil and maple syrup if needed). Spoon crust into greased mini-muffin tin, pressing down. Crust should fill each hole about 1/3-1/2 of the way up. Bake for 10 min, or until golden brown. Let cool.

Filling:

1/2 can full fat coconut milk
1 c dark chocolate chips
1 tsp vanilla

In a saucepan, bring the coconut milk to a boil. Pour chocolate chips in a separate bowl and pour boiling milk over. Let it sit for a minute, then whisk together. Add vanilla and continue stirring until smooth. Spoon filling on top of mini-crusts in muffin tin.

Topping:

1/4 c chopped nuts (my favorites are macadamia nuts and pistachios, but almonds and walnuts are delicious too)
1/4 c unsweetened shredded coconut

Toast nuts and coconut on stove-top. Sprinkle on top of filling. Refrigerate mini-tarts until solid, and pop out just before serving. You can freeze them too.