Dark Chocolate Mini Tarts

Okay, these things were delicious!! Sadly, I only made enough for 8 of them, so that’s the measurements I have for you. Also, I made the mistake of trying to remove them from the pan just a bit too soon and ended up having to cut them in half. If left sitting for a longer time they’ll come right out. Duh, me!

And here’s how it works!


1 1/2 cups almond flour
4 tbsp butter
2 tbsp honey

4 cubes of “Baker’s” baking chocolate
1/3 cup coconut oil
4tbsp honey
1 little bag of gelatin


Mix almond flour, butter, and honey into a thick dough for the crust. Grease 8 forms of a whoopie pie pan with coconut oil and press the dough thinly into the molds. You can see on the picture how thin the crust really is. Bake at 340F for about 10 minutes. Let them cool off for about 10 minutes, so the puffiness goes down.

In a saucepan over medium low heat mix the chocolate, coconut oil, and honey and stir to combine. Let it come to a light boil and add the gelatin. Stir for a couple of minutes. Now pour the chocolate to the rim into the molds. Chill in the fridge.

I recommend chilling them for a couple of hours before trying to remove them. I made the mistake of trying to remove them about a half hour after making them. They were NOT DONE. 😉 So I waited a bit longer, and that finally did the trick.

They were delicious and quickly devoured by all! 🙂

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