Succulent chocolate and coconut tartlets that are Paleo-friendly should be enjoyed. They are a great treat for anyone on a Paleo diet because they are dairy- and gluten-free.
Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened cocoa powder. 1/4 cup coconut oil, melted. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1/2 cup unsweetened shredded coconut. 1/2 cup dairy-free chocolate chips. Pinch of salt.
Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine almond flour, coconut flour, unsweetened cocoa powder, and a pinch of salt. Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until a dough forms. Press the dough evenly into tartlet pans or a muffin tin to create the crusts. Make sure to cover the bottoms and sides. Bake in the preheated oven for 10-12 minutes, or until the crusts are lightly golden brown. Remove from the oven and let them cool. While the tartlet crusts are cooling, melt the dairy-free chocolate chips in a microwave or using a double boiler. Once the chocolate is melted, stir in the shredded coconut. Spoon the chocolate and coconut mixture into the cooled tartlet crusts, spreading it evenly. Place the tartlets in the refrigerator to set for at least 1 hour. Before serving, you can garnish with additional shredded coconut or a drizzle of melted chocolate, if desired. Enjoy your delicious Paleo Coconut Chocolate Tartlets!
Prep Time: 20 minutes
Cook Time: 10-12
BC Stugo
