Fudgy Chocolate Tarts

Just look at those creamy tartlets. Their richness can't be topped by any other chocolate dessert. I mean, this is consisting of almost pure chocolate and six other ingredients.
Those nutritious little sweets are raw and gluten free. But honestly, you won't think of that when you only take one bite. Because after one single bite you think there is nothing more exciting in this world. The combination between the chocolate and the faint tasting of the maple syrup in both the crust and the filling is making this dessert a little mysteriously.

I made those goodies for my friend's birthday and it took me a long long time, until I got the notification of them being all gone. And normally this is not something I have to wait for long.

I secretly stole a tartlet from her pile to taste - come on, I don't want to give her something tasting bad- so I can say for sure, it takes a couple of starts to finish it.
But as filling they may be, it is almost a magical moment when this moist chocolate filling arrives your mouth and tongue. All the melted chocolate moments of your life combine in this one single spoon. And it is worth it.


Fugdy Chocolate Tarts
(Serves 4-3" tarts or 18 small tartlets)

Ingredients:

Crust

1 1/2 cups almond meal (finely ground)
 (145g)
6 tablespoons dark cocoa powder (such as green and blacks)

3 tablespoons maple syrup

3 tablespoons coconut oil

1/2 teaspoon sea salt

Filling
8 ounces bittersweet chocolate, finely chopped (230g)
3/4 cups heavy cream (170g)
1/3 cup maple syrup (110g)

Directions:

Pour all of crust ingredients into the bowl of a food processor.
Process until all ingredients are blended.
Divide crust into four servings and press crust in the bottom and up sides of oiled tartelette pans.
For the filling place the chocolate in a bowl of a stand mixer (the bowl must be heatproof!); set aside.
Whisk together the cream and hones and bring to a boil over medium heat.
Pour the cream mixture over the reserved chocolate and whisk until melted and smooth. Refrigerate uncovered, stirring occasionally, until cooled to room temperature, about 45 minutes to 1 hour.
Place the bowl on a stand mixer and fit the mixer with a paddle attachment. Beat on high speed until the chocolate mixture is lighter in color and fluffy in texture, about 1 minute. Immediately pour into tarts, the whipped fudge filling will harden and be difficult to spread as it sits.

Adapted from Deliciously Organic