Gluten-Free Chocolate Almond Tartlets + Video

Gluten-free chocolate almond coconut tartlets, I should add. That's what I've got for you this week. Sounds fancy, aye? Well, that's because these chocolate ganache tartlets are. Very fancy. And they're also A LOT easier to make than they might appear. And they're also even more delicious than they look. 

And they're also featured in this video tutorial I created for these chocolate almond tartlets. Here we are:

Or, watch in on Youtube. 

Did you watch the video? Cuz if you did, you'll have seen that these gluten-free tartlets aren't all that complicated to make. 

Here are the steps involved:

• Pulse together the 5-ingredient crust in your food processor until a sandy mixture forms

• Press the mixture into your tartlet pans and bake the crusts for 10 minutes

• Prepare a simple chocolate ganache by pouring some hot milk over some bittersweet chocolate, before stirring in some coconut oil and vanilla extract

• Pour the chocolate ganache into the baked crusts and garnish the tarts with toasted almonds, coconut flakes, and flaky salt

That's it. Only the crust is baked for these tartlets. Which means there's a total of 10 minutes of baking time involved. Which means you won't have to run your oven for that long, in case running your oven is something you don't like doing during these hot summer months. 

Did I mention that these chocolate almond tartlets are gluten-free? Yes, I did, right in the title. The crust is made up of almond flour and shredded coconut and coconut oil and honey and salt. Wholesome, refined sugar-free, dairy-free, easy, and super-simple.

And did I mention that these tartlets are dairy-free? They really are. Coconut oil is used in place of butter in both the crust and the chocolate ganache. And heavy cream/milk is replaced with soy/almond milk in the ganache. 

And you know what? You can even make these tartlets vegan by using maple syrup instead of honey. COOL.

The almond flour crust is flavorful and coconuty and crispy but also slightly chewy at the same time.

The chocolate ganache is dark and rich and creamy and just the right amount of sweet thanks to bittersweet chocolate.

And to incorporate even more flavor and contrast, flaky salt is sprinkled onto the tartlets for that incredible sweet + salty combo. Flaky salt and bittersweet chocolate are a match made in heaven, if you didn't already know. 

And to beautify these gluten-free tartlets, toasted sliced almonds and toasted coconut flakes are strewed atop the ganache.

BTW, since the filling is a chocolate ganache, it isn't gonna fully harden. Ganaches never do. After garnishing the tartlets, you'll place them into the fridge for a bit to help the filling firm up slightly. But even after a few days in the fridge, the ganache filling will still be a smooth, creamy texture. Not a hard, break-your-fork-on-it texture.  

Easy. Fancy. Beautiful. Refined sugar-free. Dairy-free. Gluten-free. Vegan. Rich. Smooth. Creamy. Crispy. Chewy. Sweet. Salty. Coconuty. Nutty. Delicious. 

Gluten-free chocolate almond tartlets - do you even know how much more wonderful you're making my summer?

Gluten-Free Chocolate Almond Tartlets

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Yield: 6 tartlets

Crust:
1 1/4 cups almond flour
1/3 cup shredded unsweetened coconut
¼ teaspoon salt
2 tablespoons coconut oil
2 tablespoons honey/maple syrup

Chocolate Ganache Filling:
6 oz. bittersweet chocolate
4 oz. soy/almond milk
1 tablespoon coconut oil
1/2 teaspoon vanilla extract

Garnishes:
-Sliced almonds
-Coconut flakes
-Flaky salt

1. Preheat oven to 350 F. Grease 6 tartlet pans with removable bottoms. 

2. Crust: In a food processor, pulse together the almond flour, shredded coconut, and salt. Melt the coconut oil and honey together and then add to food processor, pulsing until mixture turns clumpy and resembles wet sand.

3. Divide mixture evenly between tartlet pans and then press it firmly into the bottom and up the sides of each pan.

4. Bake crust for 8-11 minutes, until firm and golden brown. With oven still on, place the sliced almonds and coconut flakes in the oven and toast for 5-10 minutes. Allow crusts to cool and firm up before removing from pans and filling.

5. Filling: Chop up chocolate finely and place into a medium bowl. In a microwave or small pot, bring the soy/almond milk to a boil. Pour the hot milk over the chocolate and let chocolate sit two minutes before stirring the mixture until it’s smooth. Stir in the coconut oil, followed by the vanilla extract. Pour ganache into cooled tartlets right away and smooth tops with a spatula. 

6. Top each tartlet with a sprinkling of the toasted almonds and coconut. Sprinkle a little flaky salt over each tart if desired.

7. Store tartlets in the fridge until chocolate hardens a bit (won't set completely), or until ready to serve (up to 3 days).