Gluten-Free Chocolate Raspberry Tartlets

Ingredients

• 3/4 cup 96g coconut flour
• 1/4 cup cocoa powder
• 1/4 teaspoon kosher salt
• 1/3 cup maple syrup
• 1/2 cup coconut oil (solid but softened)
• 6 oz. dark chocolate (chopped)
• 1/3 cup canned coconut milk
• Fresh raspberries

Instructions

1. 1

   Preheat the oven to 350ºF. Grease a 24-cavity mini muffin pan with coconut oil.

2. 2

   Combine coconut flour, cocoa powder and salt in a bowl. Add the maple syrup and room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. If you're mixing with a bowl and spoon (not a stand mixer), you may want to use your hands at the end to bring to dough fully together and make sure there aren't any lumps of coconut oil remaining.

3. 3

   Divide the dough between the 24 mini muffin cavities and press up the sides. Bake for 8-9 minutes, or until firm. Let cool completely before using a toothpick or knife to pop the cups out of the muffin tin.

4. 4

   Place the chopped dark chocolate in a heat-proof bowl. In a small saucepan or in the microwave, heat the coconut milk until it’s simmering. Pour the hot coconut milk over the chocolate and let stand for 1 minute, and then whisk until completely smooth.

5. 5

   Fill each of the cups with the chocolate ganache - you can do this with a spoon, or put the chocolate in a piping bag and pipe it in for a cleaner look. Top each of the tartlets with a fresh raspberry. Serve, and enjoy!