Mini Vegan Chocolate Tarts Recipes

MINI CHOCOLATE VEGAN TART RECIPE BY TASTY

Steps:

• To make the crust, melt margarine for 30 seconds, stopping every 15 to check if melted.
• Mix melted margarine into the crushed Oreos inside the bowl you'll be serving the tart in.
• In another bowl or glass cup, melt the dark chocolate and milk or creamer together for 20-30 seconds. Add this into the crust.
• Refrigerate for 30 mins.
• Top with vegan whipped cream and Oreo crumbles. Serve and enjoy.

VEGAN CHOCOLATE TART

Steps:

• *For firmest results, I like to make the recipe the night before. Or you can freeze it until firm if you'd prefer not to wait that long.To make the tart: If not already pitted, remove the date pits. (If dates are rock hard, just microwave a few seconds.) Combine all crust ingredients in a food processor until thin crumbles form. (Using a blender yields a super sticky dough that's much harder to work with, although not impossible.) Transfer dough to a 9-inch tart pan or a parchment-lined pie pan, and press down very firmly to evenly distribute the dough. Heat the coconut milk (it must be the full-fat canned kind) or cream until barely boiling. Turn off heat completely, and stir in the chocolate chips until they melt. Pour filling into the crust. Either freeze a few hours until firm enough to cut or refrigerate overnight (if it's still too soft to cut clean slices, freeze a half hour to get it firmer). Refrigerate or freeze leftovers. View Nutrition Facts

MINI VEGAN CHOCOLATE TARTS

Steps:

• Preheat oven to 350°F.
• Arrange phyllo cups on a large rimmed baking sheet. Bake until crisp, 3 to 5 minutes.
• Meanwhile, place chocolate chips and coconut milk in a medium microwave-safe bowl. Microwave on Medium for 1 minute 15 seconds. Add salt and stir until smooth.
• Fill each phyllo cup with the chocolate mixture and garnish with fruit, if desired. Refrigerate until firm, about 1 hour.

VEGAN RASPBERRY CHOCOLATE TARTS

Steps:

• Combine dates and walnuts in the bowl of a food processor and blend until well combined, about 2 minutes. Press about 2 tablespoons of mixture into the bottom of 12 mini tart pans. Place in the freezer while making ganache.
• Place chocolate chips and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add melted chocolate to the bowl of the food processor. Add coconut cream and cocoa powder and mix on high until smooth, about 1 minute.
• Remove crusts from the freezer. Spoon about 1 1/2 teaspoons of ganache on top of each crust, spreading to the edges. Add enough to reach halfway up the side of the tart cup. Place tarts back in the freezer until firm, about 10 minutes.
• Mash raspberries in a bowl with a fork until they have the consistency of sauce. Spread a layer of mashed raspberries onto the hardened ganache layer, but don't go all the way to the edges. Freeze until sauce is firm and won't collapse when topped with ganache, about 20 minutes.
• Remove tarts from freezer. Add the remaining ganache to the top, spreading all the way to the edges. Try to seal in the raspberry sauce as much as possible. Return to the freezer to firm up. Keep tarts in the refrigerator if you are serving them within 2 hours.