Chocolate Coconut Tarts

  • Author: Amber Romaniuk
  • Yield: 12 1x



For the Crusts:

  • 1.5 Cups Bob Red Mills 1-2-1 Gluten-free flour
  • 1 tsp vanilla powder
  • 1/5 tsp lucuma powder
  • pinch of sea salt
  • ½ cup coconut oil and a bit extra to grease the muffin tin
  • 4 tbsp cold almond milk or any dairy-free milk

For the Filling:

  • 1 cup Yoso coconut Yogurt
  • 3 scoops Botanica Chocolate Greens
  • 1 tsp vanilla powder OR 4 tbsp Cacao powder
  • ¼ cup pure maple syrup
  • 1 tsp vanilla powder


  1. Preheat oven to 400 degrees Fahrenheit
  2. Grease muffin tin with coconut oil
  3. In a large bowl add flour, vanilla and lucuma powder, sea salt and mix well.
  4. Then add the coconut oil and mix into the flour mixture.
  5. Add the almond milk and form dough into a large ball.
  6. Separate dough into small balls to make the crusts in the muffin tin. Ensure there is enough dough covering the bottom and sides of the tin (there should be enough for the 12 tarts)
  7. Once you have the dough in the tin bake in the oven for 10 minutes at 400 and another 10-15 minutes at 350 degrees Fahrenheit until crusts are golden and let cool.
  8. In a second bowl add Yoso coconut yogurt , vanilla and chocolate greens. OR Add Yoso with the cacao powder, vanilla powder and pure maple syrup and mix well
  9. Once the crusts are cooled add the chocolate mixture and serve!
  10. Makes 12 chocolate tarts


Special Thanks To:

Yoso ( for their amazing unsweetened coconut yogurt.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Pin It on Pinterest

Share This