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Black Forest tartlets

Cook Time 10 minutes
Servings 6
Calories 545 kcal
Author Holly Jade

Ingredients

For the crust

  • 200 g gluten-free plain flour
  • 2 tbsp cocoa powder
  • 125 g coconut oil, melted
  • 4 tbsp maple syrup

For the filling

  • 400 g coconut cream (cream only)
  • 3 tbsp vegan chocolate spread
  • 1 tsp vanilla extract

To decorate (optional)

  • coconut cream, whipped
  • fresh cherries
  • cherry puree
  • dairy-free chocolate
  • desiccated coconut

Instructions

To make the crust

  1. Preheat the oven to 180oC/ Gas Mark 4 and line 6 mini tartlet tins (10cm (4in) with greaseproof paper, or grease with vegan butter.

  2. In a mixing bowl, combine the flour, cocoa powder, coconut oil and maple syrup. Mix and bring together with your hands until a dough forms.

  3. Press the dough into the lined tins, prick the base with a fork and pop into the oven to bake for 9-10 minutes, until golden in colour. Allow to cool fully before filling.

To make the filling

  1. Place the coconut cream into a bowl and add the vegan chocolate spread and vanilla extract. Whip together until combined and light.

  2. Spoon about 2 tablespoons of mixture into each tartlet case and smooth out with the back of a spoon.

  3. Pop the tartlets into the fridge to set. This will take around 3 hours. You can place them into the freezer for an hour. Store in a sealed container in the fridge. These are best eaten within a few days.

To decorate

  1. Add some whipped coconut cream swirls, grated chocolate, desiccated coconut, fresh cherries and cherry purée, if desired.

Nutrition Facts
Black Forest tartlets
Amount Per Serving
Calories 545 Calories from Fat 363
% Daily Value*
Fat 40.3g62%
Saturated Fat 33g206%
Sugar 15.4g17%
Protein 5.8g12%
* Percent Daily Values are based on a 2000 calorie diet.