Keto No-Bake Chocolate Espresso Mini Tarts

Ingredients makes 4 mini tarts

• Crust:
• ³/₄ cup almond flour (75 g/ 2.7 oz)
• 2 tbsp dark cocoa powder (11 g/ 0.4 oz)
• 2 tbsp virgin coconut oil (30 ml)
• 1 tbsp granulated Erythritol or Swerve (10 g/ 0.4 oz)
• 1 tsp sugar-free vanilla extract (4 g/ 0.15 oz)
• pinch sea salt
• Filling:
• ¹/₂ cup melted virgin coconut oil (120 ml/ 4 fl oz)
• ¹/₃ cup coconut cream (80 g/ 2.8 oz)
• 2 tbsp cocoa powder or Dutch process cocoa powder (11 g/ 0.4 oz)
• ¹/₃ cup unsweetened chocolate chunks, melted (57 g/ 2 oz)
• ¹/₄ cup tbsp powdered Erythritol or Swerve (40 g/ 1.4 oz)
• 1 tbsp instant coffee powder
• ¹/₄ tsp sugar-free vanilla extract
• pinch sea salt

Instructions

1. For the crust, mix together all of the ingredients until a crumbly dough forms.

2. Divide in half and press into two 10 cm/ 4” mini tart pans.

3. For the filling, bring the coconut cream to a low simmer and add in the espresso powder. Stir until the powder has dissolved and transfer to a bowl.

4. Add the remaining ingredients to the bowl and mix until smooth, divide the mixture between the two tart pans.

5. Transfer to the refrigerator and chill and firm up for at least one hour before serving. Optionally, top with a few coffee beans.

6. Store refrigerated for up to 5 days. Just before serving, leave for 5-10 minutes at room temperature for easy cutting.