Vegan Chocolate Blackberry Tarts

October 11, 2021 Megan Matthews and Patricia Schroeck, Sweets You Can Eat

Vegan Chocolate Blackberry Tarts

Ingredients

Crust
1 cup almond flour
1 cup oat flour
1/4 cup tapioca flour
1/4 cup brown rice flour
1/3 cup + 3 tablespoons maple syrup
1/8 cup + 1 tablespoon melted coconut oil
1/8 cup + 1 tablespoon olive oil
2 teaspoons vanilla
1/2 teaspoon salt
Blackberry Jam
Chocolate
1 can full fat coconut milk
1/4 cup maple syrup
2 tablespoons coconut oil
1 and 1/4 cups chocolate chips

Makes 18 tarts

Instructions

1.  Preheat oven to 350ºF/180ºC. Using coconut or olive oil, grease 18 cupcake tins liberally.
2.  In a medium sized bowl combine almond, oat, tapioca and brown rice flours. Into the center of the flour mixture add maple syrup, melted coconut oil, olive oil, vanilla and salt. Mix well to combine.
3.  Pinch off 1 and 1/2 tablespoons dough and press evenly into oiled cupcake tins to form 18 baby pie crusts. Bake crusts 12 minutes.
4.  Refrigerate crusts 30 minutes. Then spread 1 tablespoon blackberry jam on each cooled crust. Place back into refrigerator.
5.  Heat coconut milk, coconut oil and maple syrup in a saucepan on medium heat, let the mixture come to a boil, then reduce to low. Stirring constantly, cook 6 minutes. Remove from heat, add chocolate, stir until chocolate is melted and shiny.
6.  Pour chocolate over cooled tart crusts while still sitting in the cupcake tins. Refrigerate 2-3 hours. Remove tarts from tins and decorate with chocolate shavings and fresh berries.

Photos by Milkshake Creative

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