Chocolate Tarts
- Recipies
- 26 Jul, 2018
I have been making these little tartlets and freezing them to serve at the holidays, but some of them did not make it to the freezer. They would be good on a dessert tray or to serve with a dollop of ice cream.
Chocolate Tartlets
1 cup pecans dash of salt
12 cup sorghum flour ¼ cup coconut oil
2Tablespoons cocoa powder 3 Tablespoons agave
¾ cup dark chocolate (5 oz.)
1/3 cup coconut oil
Place chocolate and coconut oil in a glass bowl and microwave for a minute, checking after 40 seconds. You do not want it to get too hot and burn or you will have gritty pieces in the chocolate. Let it cool as you make the crust.
Place pecans, flour, cocoa powder, salt, oil and agave in food processor. Blend 1 minute until thoroughly mixed and chopped. Press into oiled tartlet shells. You will get about 16. Smooth the top edge for neatness and bake at 350 degrees for 10 minutes. Remove and press down the puffiness with your finger or back of a spoon so you can get more chocolate in there.
Let them cool in their pan for 5 minutes and then pour in the choloate. You can go up over the top of the shell as long as it does not go over the edge. Chill in the refrigerator until set. They should be easy to pop out with the tip of a small sharp knife. Serve cold or at room temperature.
Chocolate Tartlets
1 cup pecans dash of salt
12 cup sorghum flour ¼ cup coconut oil
2Tablespoons cocoa powder 3 Tablespoons agave
¾ cup dark chocolate (5 oz.)
1/3 cup coconut oil
Place chocolate and coconut oil in a glass bowl and microwave for a minute, checking after 40 seconds. You do not want it to get too hot and burn or you will have gritty pieces in the chocolate. Let it cool as you make the crust.
Place pecans, flour, cocoa powder, salt, oil and agave in food processor. Blend 1 minute until thoroughly mixed and chopped. Press into oiled tartlet shells. You will get about 16. Smooth the top edge for neatness and bake at 350 degrees for 10 minutes. Remove and press down the puffiness with your finger or back of a spoon so you can get more chocolate in there.
Let them cool in their pan for 5 minutes and then pour in the choloate. You can go up over the top of the shell as long as it does not go over the edge. Chill in the refrigerator until set. They should be easy to pop out with the tip of a small sharp knife. Serve cold or at room temperature.
