These rich and creamy cardamom chocolate tarts are no bake and dairy free, and simple to make in a blender with a creamy 3-ingredient fudgy filling and a crust that tastes like a chocolate cookie.
Chill cans of coconut milk in refrigerator overnight so the solid cream separates from the liquid. On pie-making day, sit the jar of coconut oil in a pot of boiling water to loosen it to measure it out if it is hard as a rock.
Grease lightly the inside of the mini tart pans.
Make crust
Blend up crust ingredients in a mini food process or blender. You want a texture that will allow you to press into a mini tart pan or the bottom of cupcake pans.
¾ cup gluten-free rolled oats, ½ cup oat flour, ¼ cup maple syrup, 2 tablespoon cocoa powder, ⅓ cup coconut oil
Press the crust mixture into the bottom of tart pans or cupcake pans. Freeze the crust for one hour so that you can then pop the crust intact out of the tart molds and fill them. (After that they can be refrigerated).
Once crusts are hard enough in the freezer to be popped out out of the pans and not broken, pop them out, and put them on a rack in the refrigerator while you go make the filling.
Make filling
Open chilled coconut milk cans, drain the milk and reserve in the refrigerator for smoothies. Spoon the solid coconut cream into a pyrex glass measuring cup sitting in a boiling water bath or heat in microwave for 30 seconds. Add in the chocolate and keep stirring until all the chocolate is melted. You can microwave mixture another 15 seconds if all chips aren’t melted.
⅔ cup coconut cream, 1 cup chocolate chips, 1 teaspoon cardamom, ground
Make tarts
Fill the crusts and refrigerate to set about 30 minutes.
Storage
Enjoy immediately, or keep refrigerated sealed in airtight container for up to 2-3 days.
Notes
1. Chill the coconut milk cans in the refrigerator so the fat separates from the liquid. You want the solid layer for this recipe. The milk can be refrigerated or frozen to be added to smoothies such as this chocolate smoothie.2. Pour the tart filling into the crusts very fast as once the warm filling touches the cold crust it will begin to solidify.3. This recipe creates 4 (4-inch) tarts. You can either use the tart pans I linked to in my recipe at the bottom of this post, or use a different mold. Your choices are cupcake pans, greased or lined, or silicon cups.