Double Chocolate Macaroon Tarts (GF/DF) - Back To The Book Nutrition

Go Back

Notes

–+ servings

Smaller Normal Larger

Double Chocolate Macaroon Tarts (GF/DF)

Rich chocolate ganache in a baked chocolate macaroon crust. Simple, healthy & delicious! Top with fruit, nuts, coconut shavings, or other topping of choice. {Grain/Dairy Free}

Prep Time 15

Cook Time 10

Total Time 2 25

Servings

Author Dena Norton

Ingredients

Ingredients for the Chocolate Macaroon Crust

2 egg whites lightly beaten
1 tsp pure vanilla extract
2 Tbsp coconut milk
1/2 cup pure maple syrup
5 Tbsp raw cacao powder
2 cups unsweetened coconut flakes fine
1/8 tsp course grain salt

Ingredients for the Chocolate Ganache

3 Tbsp coconut oil melted
6 Tbsp raw cacao powder
1/4 cup pure maple syrup
1/2 tsp pure vanilla extract
1/8 tsp course grain salt
Slurry: 1 Tbsp strong brewed coffee or water + 1 1/2 Tbsp arrowroot (or corn starch)

Instructions

Directions for the Chocolate Macaroon Crust

Preheat oven to 375 degrees.
Combine all ingredients in a large mixing bowl.
Divide mixture between two miniature (4-6" diameter) tart pans, pressing evenly across bottom and sides. Bake for 8-10 minutes, until edges are slightly crisp and very lightly browned.

Directions for the Chocolate Ganache

In a small bowl, stir the melted coconut oil and cacao powder until smooth.
Gradually add remaining ingredients, saving the coffee/arrowroot slurry for last.

Assembling the Tarts

Pour half of the ganache into each miniature baked tart (about 1/3 cup per tart).
Add desired toppings and refrigerate for at least two hours.
To serve, remove from refrigerator, slice, and allow to sit for a few minutes.

Notes

The crust mix makes an excellent chocolate macaroon cookie too!