Mini Mocha Tart

Chocolate Crust Ingredients

  • 1 and 1/4 cup 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 Ingredients

  • 1 cup coconut cream

  • 1/4 cup date nectar

  • 1/2 cup coconut sugar

  • 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  

Recipe by Ali J.