Dark Chocolate Peanut Butter Tarts (Paleo & Gluten-Free)

You guys. I kid you not, this is probably one of my top 10 recipes ever ever ever on here! It’s so easy, so decadent, so actually not bad for you! It’s pretty much a huge, massive win in every food department if you ask me.

 

But let’s back up.

 

I have been eating waaaaaaaaaaaay too much chocolate lately, and I have not a clue why. It’s just that really good dark chocolate is probably the best way in the world to unwind at the end of a long day of momming (which is totally a word). I love a glass of wine now and then, but that square of dark chocolate is so so very good.

 

The other day I had a few minutes during naptime and headed out to Whole Foods to look for some props for a shoot I have coming up. I didn’t find the things I needed, but I did find a Miracle Tart which was basically the best thing ever. It was so rich and creamy and bittersweet…and took my chocolate obsession to a whole new level. I knew I was going to have to make my own version at home, so after going over the ingredients label I figured out this here recipe that will knock your socks OFF!

 

I love that these can be made in a muffin tin, and you could even make them tinier in a mini muffin pan. The trick to getting them out is to bring them to room temp for about 10 minutes before sliding them out gently with a butter knife. Voila! Perfect chocolate dessert that won’t break your healthy eating habits – happy (early) Valentine’s Day!

DARK CHOCOLATE PEANUT BUTTER TARTS

Makes 8 tarts

Ingredients:

For the crust

• 3/4 cup blanched almond flour
• 2 tablespoons coconut flour
• 3 tablespoons coconut oil, melted
• 2 tablespoons cocoa powder
• 1/4 teaspoon salt
• 1/2 teaspoon stevia extract (optional if you want a sweet crust)

For the filling

• 1/4 cup coconut oil, melted
• 2 tablespoons honey
• 1/2 cup cocoa powder
• 2 tablespoons creamy peanut butter
• 1 teaspoon vanilla extract

Directions:

For the crust:

1. Mix all of the crust ingredients together until well combined; it will be slightly wet, which is good!
2. Distribute the crust evenly into 8 wells of a muffin tin.
3. Slightly wet your fingers and press the crust into the bottom and up the sides.
4. Repeat on all 8 tart crusts, then refrigerate for 20 minutes.

For the filling:

1. Combine all of the filling ingredients until smooth and creamy.

Put it all together:

1. Evenly distribute the filling into the prepared crusts, then gently tap on the countertop.
2. Refrigerate for about an hour before serving.
3. Keep refrigerated until ready to serve, and store in the refrigerator (otherwise the coconut oil will get too soft and they’ll fall apart).
4. Enjoy!

 

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