Mini Mocha Tarts


Chocolate Crust

  • 1 1/4 cup almond flour (or omit coconut and use 2 cups almond flour) 
  • 1/4 cup coconut flour 
  • 1/3 cup raw cacao powder 
  • 1/4 cup melted coconut oil 
  • 1/4 cup pure maple syrup 
  • 1/4 cup coconut sugar

Mocha Filling

Recipe by:

Ali J. 


  • 1 cup coconut cream 
  • 1/4 cup date nectar 
  • 1/2 cup coconut sugar 
  • 2 tbsp RYZE Mushroom Coffee
  • 1/3 cup cacao powder 
  • 2 tbsp refined coconut oil 
  • Sea salt to sprinkle on top


  • Preheat oven to 325 degrees. In a small bowl, form the crust mixture by stirring the flours, then he melted coconut oil and maple syrup to form crust. Press crust into the bottom of 1 large nonstick tart pan or 6 tartlet pans. Poke holes in the crust with a fork, then bake for 10-12 minutes, or light golden brown around the edges. 
  • Prepare filling by stirring coconut cream, date nectar, coconut sugar, cacao and espresso powder. Then stir in the coconut oil.
  • When crust is done, let cool for several minutes before pouring the filling inside each tart crust. Sprinkle sea salt on top! 
  • Let filling set in fridge for an hour or two before enjoying tarts. 
  • Top with coconut whip cream if desired. 
  • Yields: 6 Mini Tarts, or 1 large tart 
  • Prep Time: 15 minutes 
  • Bake Time: 10-12 Minutes 
  • Chill Time: 1 hour

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