Prep Time: 30 min

Total Time: 1 hour

Yield: 9 tarts or 18 mini tarts

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Ingredients:

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Tart Crust:

• 1/4 cup almonds

• 1/2 cup rolled oats

• 1 Tbsp virgin coconut oil

• 1 Tbsp maple syrup

• 1 Tbsp cocoa

• pinch of salt

 

Cherry Chocolate Filling:

• 1/4 cup cocoa

• 1/3 cup maple syrup

• 1/3 cup virgin coconut oil

• 1 cup pitted fresh cherries

• A few fresh cherries with stem for decoration

 

Instructions:

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Place 9 cupcake papers in a 12-muffin pan or use a mini muffin pan

 

Tart Crust: Put all tart crust ingredients into a food processor and blend until it is a crumbly mixture. Put 1 Tbsp of mixture into each muffin paper of the muffin pan. Press this down firmly just on the bottom of the cup. 

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Filling: In the cleaned food processor, blend the cocoa, maple syrup and coconut oil until creamy.  Add the pitted cherries and pulse until the cherries are chopped into fine pieces.  

 

Split the pureed filling between the muffin cups and spread to smooth. Freeze tarts for 30 minutes. Top with a cherry to serve.

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Notes:

To store: take the tarts out of the muffin pan and place in one layer in a covered container and store in the freezer.

Inspired by “A Couple Cooks”.