Rating: 3.5 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

This is a fun excuse to use the mini muffin pan stashed in the cupboards. Shredded coconut forms the crust in this mini tartlets recipe. The tart shell is crisp around the edges yet chewy in the center like a macaroon. Make the nutty chocolate filling with sunflower seed butter or your favorite nut butter for a sweet treat with a protein boost. Be sure to melt the chocolate gently so it doesn’t scorch. No microwave? No problem. To melt the chocolate, place it in a glass or stainless-steel bowl set over a pot of simmering water and stir the chocolate until melted.

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Read the full recipe after the video.

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
20
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350° F. Generously coat 20 cups of a miniature muffin pan with cooking spray.

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  • Whisk egg whites in a large bowl until frothy, about 30 seconds. Add coconut, vanilla, 1 tablespoon of the maple syrup, and ¼ teaspoon of the ground sea salt, and whisk until well incorporated. Place about 2 teaspoons mixture in each muffin cup, pressing evenly with the back of a teaspoon into the bottom and up the sides of each cup. Bake in preheated oven until golden brown around the edges and dry in the center, about 15 minutes.

  • Meanwhile, microwave chocolate in a microwavable bowl on HIGH, until melted and smooth, about 1 minute, stopping and stirring every 30 seconds. Stir in cashew butter, cocoa, water, and remaining 1 tablespoon maple syrup and ¼ teaspoon ground sea salt until well incorporated. Transfer to a ziplock plastic bag, and snip a small hole in 1 corner. Pipe chocolate mixture into cooled tartlet shells. Sprinkle with flaky sea salt. Tartlets can be made up to 1 day ahead. Store, loosely covered, at room temperature.

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