Gluten Free + Low Carb Chocolate Coconut Tartlets
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Chocolate coconut cream tarts that are both gluten free and dairy free are absolutely easy to make and incredibly delicious! Kick that unhealthy craving away with these alternative sweet.
  • ¾ cup coconut flour
  • 1 cup unsalted roasted cashews
  • ¼ cup coconut sugar
  • 3 tbsp melted coconut oil
  • 2 tbsp coco powder
  • ½ tsp salt
  • 2 can chilled coconut milk, milk (fat) scooped, liquid discarded - see notes
  • ⅓ cup coco powder
  • ⅓ cup + 1 tbsp honey
  • 1 tbsp vanilla extract
  1. Preheat oven to 350.
  2. In a food processor add your roasted cashews and pulse until very fine crumbs.
  3. Next add your coconut flour, coconut sugar, coconut oil, and coco powder. Pulse again until blended.
  4. Add your salt and pulse a few times.
  5. In small tartlet pans or 1 9" round pan, grease well then add your crust mix and press down firmly until bottom of pan and sides are covered.
  6. Place tart pan(s) into oven and bake for about 10 - 12 minutes.
  7. Next remove from oven and bring to room temperature. Place tart in fridge and chill until filling is ready.
  1. Add your chilled coconut milk fat into a bowl. Mix on high speed with an electric mixer, or using hands mix for a few minutes until cream is whipped.
  2. Add your cocoa powder, honey and vanilla extract.
  3. Mix again on low speed using a hand mixer, or with a whisk by hand, until all ingredients are whipped together.
  4. Remove crust from fridge and evenly distribute chocolate coconut cream over crust.
  5. Dust with cocoa powder or chocolate shavings. Refrigerate until ready to consume (this is best served cold).
Nutrition Information
Serving size:  Calories: 382 Fat: 29.9g Fiber: 4g Protein: 5.2g
Recipe by My Lavender Blues at