- ¼ cup coconut oil, melted or very soft
- ⅓ cup liquid sweetener of your choice (I used maple syrup)
- ½ tbsp pure vanilla extract
- ¼ tsp salt
- ⅓ cup water
- ¼ cup apple butter (apple sauce would work too)
- ½ cup coconut flour
- ¼ cup tapioca starch
- ¼ cup cocoa powder
- 1 ½ cups black cherries, pitted and halved
- 1 cup coconut oil
- ½ cup cocoa powder
- 6 tbsp liquid sweetener of your choice (I used maple syrup)
- 2 tsp pure vanilla extract
- pinch of salt
- Cacao nibs + extra cherries for garnish
- Preheat oven to 350F. Oil a 7″ tart pan and set aside.
- Place all crust ingredients into a large mixing bowl, except for coconut flour, tapioca starch, and cocoa powder. Use an immersion blender to mix all the ingredients together until smooth. Note: if you don’t have an immersion blender, you can do this in a food processor or by hand too. Add in remaining crust ingredients and mix the mixture by hand, kneading it lightly until a sticky soft dough forms. Transfer this dough into your tart dish and press it down and spread it evenly throughout the pan (base and edges) using your hands until it’s shaped and molded to the tart pan shape. Use a fork to pierce some holes along the base of the crust to prevent bubbling while baking. Place in the oven and bake for 22 minutes. Remove from oven and cool a on a rack.
- Once the crust is cooled, spread the chopped cherries in an even layer over the base of the tart. Set aside.
- To prepare the chocolate filling, follow the directions outlined in this DIY Gluten-Free Vegan Magic Shell recipe. Pour the chocolate filling into the tart over the cherries. Place the tart in the fridge and allow the chocolate filling to set for about an hour. Sprinkle with cacao nibs once the chocolate sets and decorate with extra cherries (or as you feel inspired). Afterwards, remove from the fridge and serve or keep covered at room temperature for a creamy and mousse-like consistency. If you prefer, you can keep the tart in the fridge. The chocolate filling will be harder that way and will taste more like a decadent and creamy cherry chocolate bar. I like it better at room temp, personally though.
Makes a mini tart (7″ pan), but you can easily double this recipe for a full size tart pan.