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Salted Dark Chocolate Style Tarts

These tarts are dairy-free, no-bake, gluten-free, and delicious!

Ingredients & Directions


  • For Crust:
  • 1
    LILY'S Sea Salt Extra Dark Chocolate Style Bar
  • 1 tbsp
    coconut oil
  • 1 cup
    almond flour
  • 1⁄4 tsp
    salt (only needed if chocolate isn't already salted)
  • For Filling:
  • 2
    LILY'S Sea Salt Extra Dark Chocolate Style Bars
  • 1 cup
    full-fat coconut milk
  • 2 tbsps
    coconut oil
  • 2 tsps
    vanilla extract
  • 1⁄4 cup
    maple syrup (optional)


Equipment Needed 
mini tart pans (2) mini tart pans (2)
 freezer freezer
 saucepan saucepan
 stovetop stovetop

First make the gluten-free crust. Melt the chocolate and coconut oil and mix with the almond flour until a thick dough forms. Since the chocolate is warm, the dough will be semi-sticky. Split the dough in half and gently press into two mini tart pans. Place the pans into the freezer for 10-15 minutes to set.


While the crust is freezing, make the chocolate ganache. Add the chocolate, coconut milk, coconut oil, and vanilla extract to a small saucepan and melt together over low heat. Watch carefully so the chocolate doesn't burn and stir constantly while the chocolate is melting. As a last step, add in the optional maple syrup and whisk in.


Take the tart pans out of the freezer and fill with the chocolate ganache. Place the tarts back in the freezer for 1-2 hours until the chocolate ganache sets and hardens.


Once the tarts are set, remove from the freezer and sprinkle with flaky sea salt. Serve and enjoy!

Recipe contributed by shortgirltallorder..