Desserts Recipes Snacks

Chocolate Coffee Almond Tarts

Gluten-free and vegan almond flour crust tart with chocolate coffee ganache. Delicious and satisfying snack or dessert.

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This is a recipe idea I have had in my mind for a couple of weeks now. Thankfully, the results did not disappoint. My taste tester said, “Tasty”, as though one word is sufficient to describe anything. But I did agree. They are tasty. Dense and fudge-like too. Not overwhelming of any one flavor. Makes for a nice snack or brunch dessert. And if you are not a fan of coffee? Feel free to leave that out.


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Chocolate Coffee Almond Tarts

  • Servings: makes 6 mini tarts
  • Difficulty: easy
  • Print

Dense chocolate tart with a hint of coffee.


For Tart Crust:

  • 1 c. almond flour
  • 1 T. maple syrup
  • 1 T. cacao powder
  • 1/8 t. salt

For Chocolate Coffee Ganache:

  • 2 T. coconut oil
  • 1.4 oz (40 g.) chocolate bar of choice, needs to have at least 75% cacao/cacoa (or 3 T. cacao powder + 2 T. maple syrup should work)
  • optional: coffee infused coconut milk*

*How to make coffee infused coconut milk: Add 3 T. culinary coconut milk in original flavor (I use So Delicious Organic) and 2 T. organic coffee beans of choice to a sauce pan on medium heat. Once starting to boil, remove from heat and cover with lid. Let sit for 15 minutes. Sieve off coffee beans over a bowl to allow room for coffee infused coconut milk. Add what is made to recipe.


For Tart Crust:

  1. In high speed blender, add almond flour, maple syrup, cacao powder, and salt. Blend on medium to combine ingredients until a dough-like consistency forms.
  2. In parchment lined muffin tin (I use large baking cups), divide dough equally, filling six compartments.
  3. Press into the bottom firmly forming a tart base. Does not have to include crust edges. A slight dip in the base is sufficient.
  4. Place in refrigerator until ready to use.

For Chocolate Coffee Ganache:

  1. Melt coconut oil in sauce pan on low. If adding chocolate, keep on heat, stirring frequently. If adding cacao powder and maple syrup, remove oil from heat once melted.
  2. Mix chocolate ingredients together and let cool for at least five minutes before adding milk.
  3. Add coffee infused milk and stir well to combine.
  4. Equally spoon chocolate over six tart crusts. Place in refrigerator for at least twenty minutes to harden and set. Not especially necessary though. Your choice! Enjoy.


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Chocolate ganache won’t fill each cup completely so do not worry. Equally divide chocolate mixture into six cups. Does not need to be neat either.

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