Serves 12
Crust
3/4 cup unsweetened cocoa powder
3/4 cup fine meal almond flour
1/2 cup maple syrup powder or maple syrup
1/4 cup coconut butter
1 teaspoon kosher sea salt
Ganache
2-1/4 cups unsweetened cocoa powder
2-1/4 cups fine grade maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 cup coconut butter
Crust
In a standing mixer with a paddle attachment or a food processor, mix all ingredients together until well combined and the mixture begins to ball together and form a dough.
Press evenly into 12 individual muffin tins or small tartlet shells. Cover with plastic wrap and refrigerate until well chilled, at least 1 hour.
Ganache
Blend all ingredients together until completely smooth and no longer grainy. Pour into the chilled tart crusts, and refrigerate until the ganache has set completely, overnight or at least 3 hours.
Serve with salted caramel ice "cream" and roasted peanut brittle.
Recipe courtesy of Cat Cora, first female Iron Chef America.
For even more vegetarian recipes, check out VegRecipes.org.
