Go Back
–+ servings
A mini salted chocolate tart with a forkful being taken out

Mini Vegan Salted Chocolate Tarts

Delicious melt-in-your-mouth chocolate tarts that are gluten-free, vegan, and require no baking time. These no-bake tarts are sure to be your new favorite healthier chocolate dessert!
4.84 from 6 votes
Print Pin
Course: Refined-Sugar Free Desserts
Cuisine: Vegan
Prep Time: 30 minutes
Inactive Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 2 mini 4-inch tarts
Author: Megan Horowitch

Ingredients 
US Customary - Metric

Gluten-Free Chocolate Crust:

  • 2.8-3 ounces vegan dark chocolate I used 1 Lily's Sea Salt Extra Dark Chocolate Bar
  • 1 Tablespoon coconut oil
  • 1 cup almond flour
  • ¼ teaspoon salt only needed if the chocolate isn't sea salt flavored

Chocolate Ganache Filling:

  • 5.6-6 ounces dark chocolate I used 2 Lily's Sea Salt Extra Dark Chocolate Bars
  • 1 cup full-fat coconut milk
  • 2 Tablespoons coconut oil
  • 2 teaspoons vanilla extract
  • ¼ cup maple syrup optional

Instructions

  • First make the gluten-free crust. Melt the chocolate and coconut oil and mix with the almond flour until a thick dough forms. Since the chocolate is warm, the dough will still be semi-sticky. Split the dough in half and gently press into the two tart pans. Place the pans into the freezer for 10-15 minutes to set.
  • While the crust is freezing, make the chocolate ganache. Add the chocolate, coconut milk, coconut oil, and vanilla extract to a small saucepan and melt together over low heat. Watch carefully so the chocolate doesn't burn and stir constantly while the chocolate is melting. As a last step, add in the optional maple syrup and whisk in.
  • Take the tart pans out of  the freezer and fill with the chocolate ganache. Place the tarts back in the freezer for 1-2 hours until the chocolate ganache sets and hardens.
  • Once the tarts are set, remove from the freezer and sprinkle with the flaky sea salt. Serve and enjoy!

Notes

  • For this recipe, I used two 4-inch non-stick mini tart pans. I love these mini tart pans because they have a removable bottom which makes it super easy to pop out the frozen tarts. 
  • Make sure to use full-fat coconut milk so that the ganache actually firms up in the freezer while staying creamy! Lower fat coconut milk will become too icy (due to more water) and won't have the right texture for this vegan chocolate tart.
  • You can actually bake this gluten-free tart crust too! If you want a sturdier crust or just prefer the flavor of a baked crust I actually baked this crust in a test and it tastes delicious. If you do bake the crust, I don't recommend pushing the tart dough all the way up the sides as it may slump down.  All you need to do is bake it at 350F for about 10-12 minutes to firm up. Remove from the oven & let cool before filling with chocolate ganache.
  • These tarts store perfectly in the fridge or in the freezer. In the fridge, they will keep up to 4-7 days and in the freezer, they will keep for 1 month in a closed container between sheets of parchment paper.

Nutrition

Serving: 0.5mini tart | Calories: 776kcal | Carbohydrates: 49g | Protein: 12g | Fat: 62g | Saturated Fat: 35g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 167mg | Potassium: 598mg | Fiber: 9g | Sugar: 28g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 10mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!