This Black Forest tartlets recipe is gluten-free and vegan!
These adorable little Black Forest tartlets are from Holly Jade of The Little Blog of Vegan.
Black Forest tartlets
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
-
Preheat the oven to 180oC/ Gas Mark 4 and line 6 mini tartlet tins (10cm (4in) with greaseproof paper, or grease with vegan butter.
-
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.
-
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
-
Place the coconut cream into a bowl and add the vegan chocolate spread and vanilla extract. Whip together until combined and light.
-
Spoon about 2 tablespoons of mixture into each tartlet case and smooth out with the back of a spoon.
-
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
-
Add some whipped coconut cream swirls, grated chocolate, desiccated coconut, fresh cherries and cherry purée, if desired.
More vegan and gluten-free recipes or more gluten-free desserts!