Coconut Chocolate Tarts

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   In a stand mixer fitted with a paddle attachment, combine the almond flour, coconut oil and honey on low speed until you reach a semi-clumpy consistency, it should feel damp and moldable, similar to modeling clay.

3. 3

   Separate and spread the mixture evenly into 20 6-inch tart pans.

4. 4

   Place the tart pans on sheet trays and bake until they rise a bit, look toasty and the excess coconut oil bakes off, 18 to 20 minutes.

5. 5

   Meanwhile, in a saucepan set over medium heat, bring the coconut milk to a simmer.

6. 6

   Whisk in the ancho powder, cayenne pepper, pasilla powder and salt.

7. 7

   Place the chocolate in a large bowl.

8. 8

   Pour the simmering coconut milk over the chocolate and whisk until melted.

9. 9

   Reserve for the tart shells.

10. 10

    Fill each shell evenly with the chocolate coconut ganache.

11. 11

    Allow the ganache to set at room temperature or in the refrigerator, 1 to 2 hours.

12. 12

    Serve the tarts cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.