Vegan, gluten-free, wheat-free, easy.
Quick & easy chocolate and cherry tartlets, with a light and crumbly chocolate crust, filled with a silky smooth chocolate filling, topped with coconut whip swirls, fresh cherries, cherry puree and chocolate shavings.
The light, crumbly ‘shortbread’ base is delicious paired with the silky smooth chocolate filling. Cherry and chocolate is a match made in heaven. It’s divine!
These little tartlets are quick & easy to make and would make the perfect summery dessert.
Baking time- 9-10 minutes
Makes- 6 mini tartlets
Ingredients for the crust
-200g of plain flour (I use gluten-free)
-2 tablespoons of cocoa powder
-125g of coconut oil (melted)
-4 tablespoons of maple syrup
Ingredients for the filling
-400g of coconut cream (cream only)
-3 tablespoons of vegan chocolate spread
-1 teaspoon of vanilla extract
To make the crust
Step 1- Pre-heat your oven to 180 degrees c and line 6 mini tartlet tins with greaseproof paper or grease with vegan butter.
My tartlet tins are 10cm in size each.
Step 2- In a mixing bowl, combine the plain flour, cocoa powder, coconut oil and maple syrup.
Mix and bring together with your hands until a dough forms.
Step 3- Press the dough into the lined tins, prick the base with a fork and pop into the oven to bake for 9-10 minutes, until golden in colour.
Allow to cool fully before filling.
To make the filling
Step 1- Place the coconut cream into a bowl and add in the vegan chocolate spread and vanilla extract.
Whip together until combined and light.
I use my Kitchenaid stand mixer with the balloon whisk attachment.
Step 2- Spoon around 2 tablespoons of mixture into each tartlet case and smooth out with the back of a spoon.
Step 3- Pop the tartlets into the fridge to set. This will take around 3 hours.
You can place them into the freezer for an hour.
To decorate, I added on some coconut whip swirls, grated chocolate, desiccated coconut, fresh cherries and some cherry puree.
Store in a sealed container in the fridge, best eaten within a few days.
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