Gluten Free + Dairy Free Chocolate Coconut Tartlets

Real Talk:

Life isn’t always at it appears in pictures. Or your interpretation of one may very well be the exact opposite of what is actually going on in reality. Like my food photography. I try and capture the beauty in a small 2′ x 3′ area and the rest is a complete crap show.

Like not even close to pretty. I don’t eat on pretty pewter plates on a daily basis (let alone, on any basis), nor do I have more than one pretty pewter plate because that’d be insanely expensive (and not to mention really hard to come by).

I also don’t plate my food regularly like how I do in photos. In fact, I usually eat my food straight out of the fridge while standing. Or straight over the pot that it was made in. Or straight out of the sheet pan that it was baked in, you picking up what i’m putting down?

nothing is as it may seem.

I posted a little video on my instagram story of the GIANT mess I had that surrounded the frame of where I actually shot a food picture and had so many messages saying “wow that’s refreshing!” or .. “i can relate”. And i was shocked by how many people actually thought my life was as picture perfect as SOME of my photos are framed up to be (I mean, filtered, styled, etc).

I am a hot mess, like 99 percent of the time. And the 1 percent I’m probably sleeping, but even that is a hot mess as I’m usually up barrel rolling in the sheets until I can get comfortable. and then by that point my leg is wrapped up 100 times in 100 thread count cotton, i become immediately claustrophobic and have to get up and stretch my hamstrings because restless leg is a thing and it happens to be all – of- the- time.

anyways. just thought i’d clear all of that up. my life is FAR from a styled image. like very much so. but. i have to say. i am pretty happy with it, even minus all the incredible complications that it is filled with. when something actually does go right, it makes me appreciate it ten thousand times more.

now is the half glass full or what…………

….. yeah, no.

any who. i did make these chocolate tarts. those are real. and the fact that it’s gluten free, well, that’s really real too. and dairy free. yup, super real still. and they turned out actually super yummy, yep that’s true too. and i ate them all in one sitting, well that depends on how you define ‘sitting’. they sat in the same spot all day because i was too lazy to clean and by the end of the day they were gone.

Gluten Free + Low Carb Chocolate Coconut Tartlets

Recipe Notes:

So I originally had used green banana flour for the crust, but it turned out semi tangy, and was later informed it is commonly used in south america with savory dishes, so i think i’m just going to give it a hard pass on this dessert. So I replaced it with coconut flour instead – and the flavor was much better, and less weird. Almond flour would work as well here.

The key to making coconut cream filling is to place your can of coconut milk into the fridge for at least 4 hours, I immediately put my can into the fridge when I come home from the grocery store, and usually leave one in the fridge at all times for just in case cravings (or recipes). Next when you remove the coconut milk lid, turn the can upside down (or opposite of what it was sitting in the fridge) and remove lid, this way, because the fat (or cream) has separated itself from the liquid, it will be on top for you to scoop out.

I highly recommend dusting on some coco powder for aesthetics, or dark chocolate shavings.

Gluten Free + Low Carb Chocolate Coconut Tartlets

 

Author: Julia Calleo

Nutrition Information

• Serves: ⅛

• Serving size: ⅛
• Calories: 382

• Fat: 29.9g
• Fiber: 4g
• Protein: 5.2g

Recipe type: dessert

Prep time:  4 hours

Cook time:  15 mins

Total time:  4 hours 15 mins

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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.

Ingredients

crust

• 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

filling

• 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

Instructions

Crust:

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.

Filling:

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).

3.5.3226