Mini Chocolate Cookie Tarts
Wow are you guys ever patient!
I’m really sorry to have kept you hanging for so long; I promise never to do that again, alright?
Well… er… maybe!
Not THAT long anyway! 😉
So FINALLY, I give you the second dessert that I made for Easter this year.
Yes, yes. You read that right. I did happen to make TWO desserts for the one, same occasion.
For a girl who doesn’t want to do desserts all that much anymore, I really went all out, didn’t I?
Well, to my defense, I did happen to stumble upon two incredibly delicious looking dessert recipes *just* before Easter, and I couldn’t decide which of the two I wanted to try most.
So I opted to do both. Besides, I was going to have company that day, so it’s not like I was gonna be stuck eating all these to myself!
Plus hey, despite making two desserts, I STILL was an incredibly good girl, you know why?
Let me take a minute to tell you about it.
I had invited my mom and her boyfriend to have dinner with us on Easter night.
Since my birthday was going to be only a few days away, my mom wholeheartedly suggested that they would take care of dessert. Now, something you should know is that my mom’s boyfriend not only happens to be a certified pastry chef and chocolatier, but he also used to be… my teacher back in the days when I was in pastry school myself!
So let’s just say the guy knows a thing or two about the art of making decadent desserts!
Well… tough as it may have been and even though I felt really bad about it, I respectfully declined their generous offer.
It had been 6 weeks since I’d last had anything with any kind of sugar in it and I was feeling so good, so free that I didn’t want to have to face the evil temptation. I knew that if I was gonna have cake placed in front of me, I wouldn’t be able to resist. I was going to break.
It was inevitable.
Plus, hey, it would’ve been rude not to eat at least ONE piece of a cake that had been made especially for me, now, wouldn’t it?
So I stuck with my initial plan and made these little guys, which were inspired by Leanne’s super cute and adorable Grain-Free Lemon Cookie Tarts, as well as the Coconut Magic Brownie Bars, which had been inspired by Juli’s incredible looking Magic Brownie Bars.
Just like I couldn’t decide which one I wanted to try the most, I can’t decide which of the 2 I liked the most.
One thing I can say, however, is that I wouldn’t change one single thing about these little Chocolate Cookie Cups.
I love how dense and chewy and intensely chocolate-y the cookie cup part is, and how beautifully it contrasts with the fresh and rich and creamy, melt-in-your-mouth chocolate cream.
Again, this is a dessert that contains no sugar whatsoever, save for that which is naturally present in the dates, so it’s not overly sweet.
If you’re a fan of milk chocolate, these might not be your favorites. But if, like me, you love your chocolate really, REALLY dark, then you will definitely fall for them head over heels.
Oh, one word of advice if you are going to make these: make sure you get the full fat canned coconut milk. The higher the coconut content, the better. The one that I used is 70% coconut milk, 30% water.
Coconut milk always separates into cream and water when left undisturbed for a while and the cream portion becomes REALLY firm when chilled for a few hours.
For this recipe, you’ll want to use both components separately, so make sure you don’t shake the can, refrigerate it overnight and turn it upside down right before you open it. That way, the water will sit right on top of the cream and you’ll be able to easily pour it into a separate container.
And by all means, IF you happen to have a little bit too much of that water, don’t throw it out. Just drink it or use it in some other recipe.
And finally, one last thought…
You *might* want to keep these in the back of the fridge… like WAAAY in the back.
You just might not want to see their pretty face all that often.
Because you might just appreciate it a tad too much!
Just sayin’, ya know! 😉
Mini Chocolate Cookie Tarts
For the cookie cups
- 1/2 ripe avocado
- 1 whole egg
- 1/4 cup date paste
- 1 cup almond flour
- 1/2 cup ground hazelnuts
- 1/4 cup organic cacao powder
- 1/4 cup organic coconut flour
- 1/4 tsp baking soda
- 1/4 teaspoon Himalayan or unrefined sea salt
For the cream
- 1 can, 14oz full fat coconut milk, chilled overnight
- 1/4 cup dark cocoa powder
- 1 tbsp all natural hazelnut butter
- 1/4 cup water from refrigerated coconut milk
- 1/4 cup date paste
- Pinch Himalayan or unrefined sea salt
For the drizzle (totally optional)
- 1 tbsp organic cacao powder
- 1 tbsp coconut oil, melted
- 1 tsp unpasteurized liquid honey
For the cookie cups
- Preheat oven to 350F; Lightly grease mini muffin tins with coconut oil.
- In the bowl of your food processor, combine the avocado, date paste and egg and process until smooth and creamy.
- Meanwhile, in a separate bowl, combine almond meal, ground hazelnuts, cocoa powder, coconut flour, salt and baking soda, Mix with a whisk until very well combined.
- Add the dry ingredients to the wet that are already in the food processor and process on pulse until just incorporated, no more.
- Press this dough into 19 mini muffin cups (I know, weird number!) then, using a rounded object, such as the end of a large wooden spoon or small pestle, gingerly press into the center of each “cookie” to make a nice round indentation.
- Bake in preheated oven for 12 minutes. Cool in the pan for 5 minutes, then gently remove the cups from the pan; Place them on a cooling rack and let cool completely.
For the cream
- Flip your can of coconut milk bottom side up and carefully open it. Transfer the water that’s on the surface to a small bowl. Reserve the cream.
- Measure ¼ cup of the water and add that to your small food processor. Add cocoa powder, hazelnut butter, date paste and salt and process until smooth and creamy.
- Add reserved chilled coconut cream and resume processing until well incorporated.
- Transfer that cream to a piping bag and top each cookie with a nice chocolate-y swirl.
For the drizzle
- To make the drizzle, mix cocoa powder, melted coconut oil and honey together in a small mixing bowl until smooth.
- Transfer that chocolate sauce into a squeeze bottle. Place chocolate cookie cups on a rack and drizzle chocolate sauce all over them.
- Keep refrigerated in an airtight container. These cups will keep for up to a week (and only seem to get better with each passing day…)
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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40 Comments on “Mini Chocolate Cookie Tarts”
Oh my goodness! Boy, have I missed your dessert recipes! These look absolutely incredible. I’m an so going to make them, and soon!
Just one question: Do you recommend anything that could replace the nuts in this recipe? My mom’s allergic and I’d love if she could try these too.
Oof… yikes… now that’s a toughie. The nuts are such a major component in these… I really wouldn’t know how to remove them. Maybe unsweetened shredded coconut instead of the almond meal and half ground flaxseed, half arrowroot flour instead of the ground hazelnuts? Not sure, though. Not having tested it, I can’t guarantee the outcome.
And thanks for your kind words, by the way. I truly appreciate them. 🙂
These look really tasty! Though I have to say, there is absolutely nothing wrong with having a piece of cake on your birthday! Just like you don’t get fit in one day, you also don’t get fat in one either!
While this is very true, Lisa, eating cake and/or sweets is not just about getting fat or unhealthy. It’s also got a lot to do with addiction. Just like there’s nothing wrong with enjoying a glass of wine from time to time, it wouldn’t be advisable for a recovering alcoholic to do that, EVEN on their birthday. Same goes for sugar. While detoxing their body, one has steer clear from any and all forms of refined sugar. As I’ve been working hard at getting rid of my nasty addiction to sugar for the past few months now, cake is totally and completely out of the question for the time being.
At least as far as the “standard” stuff goes…
Oh my gosh Sonia, these are beautiful, and so so cute! Like you, I really don’t do desserts often (like, at all!) and am very sensitive to sweetness, but these look so delicious! Photos are beautiful as always!
Thank you so much Angela! What do you mean, you’re very sensitive to sweetness? Does your body react badly to it?
Sonia, these are just GORGEOUS! Like I could stare at them all day! I love the ingredients list and how healthy and guilt free these little beauties are! Pinning to my “I am SO making this!” board! 🙂
Oh my! Thank you so much Mellissa. That is one major compliment, coming from you especially.
Can’t wait to hear your thoughts. Do let me know as soon as you take the first bite how they are working for you! 😉
Oooo these look amazing Sonia!!!! You did it AGAIN! I’m looking forward to making these and sharing with my Dad who has an aversion to all low carb sweeteners. Heathy, lower carb, natural ingredients. Rocking!! Thanks.
Thanks much Karin! I hope you and your dad like these as much as I did. Please, do let me know how they ranked! 🙂
Ton souper était vraiment exquis, excellent. Ubald me disait encore aujourd’hui à quel point il avait apprécié, dessert inclus.
Sonia, these look AMAZING! Do you know if any other kind of flour would work the same as coconut flour? I’ve never used coconut flour so don’t know the texture. I do have buckwheat flour… and oat flour (and of course whole wheat flour). Do you think any of those would work as a substitute for the coconut flour? I was planning on picking up some avocados next so will pick up some coconut milk as well! can’t wait to make these! 😀
Not sure, Caitlin… you see, coconut flour is very unique in the sense that it is EXTREMELY absorbent. I really wouldn’t recommend buckwheat, as you would most definitely taste it… Perhaps oat would be your better option, but then again, I don’t have much experience with it, so I can’t tell for sure. Really, if you can get your hands on coconut flour, you should consider getting some. You’ll probably end up falling in love with it and wanting to use it in everything! It is a tad more expensive to purchase, but a little really goes a long way!
Can’t wait to hear how these turn out for you! 🙂
WOWZERS………….that is all!!!!
LOL! Thanks for that, Claire! 😀
Okay so I made these today and …YUM! I like them better than the decadent chocolate cake, because you don’t have to wait as long to have some! 😀 I made some oat flour instead of the coconut flour, and used almond pulp (left over from making some fresh almond milk this morning)instead of almond meal, but it seems to have worked out okay. And they are delicious! of course, they don’t look as good as yours, Sonia, but oh well, at least they taste as good as yours look! 😀
Woops… looks like I came in WAY late with my answer to your previous question! 😉
Glad to hear they turned out great! Thank you so much for letting me know! 😀
These are so beautiful! Can’t wait to make them as I am sure they taste just as great!
These look so cute, and delicious! Can’t wait to give them a try!
These are adorable. I love all the chocolatey goodness going on. You always wear the coolest nail colors.
Awww, thank you Jennie! That’s very kind of you to say! 🙂
Whoah, I think I just fell in love! I’m all about dark chocolate! I wish I can reach into my screen and grab one of those little goodies.
Haha! Thanks Jenny! I wish I could catapult one over to you. Mind you, perhaps it would be best if I didn’t do that… not sure it would still look as good after it’s landed! 😉
I am impressed! These look so amazing! Thanks for the recipe.
Thank you Sarah! You’re too kind! 🙂
Just made these and they turned out amazing, didn’t miss the sugar at all. I used extra almond meal instead of hazelnut, and almond butter instead of hazelnut butter, because that is what I had on hand
and I didn’t have small muffin tins, so I made 11 large cupcakes
So thrilled to hear! Thank you so much for the great feedback, I really appreciate your taking the time to do that! 🙂
These look amazing! Pinning them to try sometime soon…thanks!
Hope you like ’em, Kathleen!
What?! Sonia! I go away for a few days (ehm, months) and I came back to find this. Amazing! They look so decadent. This is something I definitely want to try!
I couldn’t find your post on FB so I downloaded the picture and shared your FB page and the link to this post. I hope that’s okay. 🙂 And more people will see it, anyway.
Going to go check out what other shenanigans you’ve been up to!
That’s very much OK with me, Erin! Thank you very much for sharing. I hope you do give them a try, too! And make sure you let me know if you do! 🙂
Hi Sonia! I was really excited to try your recipe for these chocolate mini cookie cups. They look devine! I got the cookie cups to come out okay but just tried processing the cream and it’s not fluffy but rather runny. Where did I go wrong? I followed your recipe to a tee. The only exception was using almond butter instead of hazelnut butter. Would changing butters cause it to be runny? Both butters seem to have the same consistency/texture. Any suggestions you may have would be greatly appreciated! Thanks!
So sorry to hear that this isn’t really working for you, Shannon.
I don’t think that the nut butter can really be responsible, though, especially since almond butter tends to be thicker than hazelnut butter. I’m thinking your coconut milk is probably the culprit. Did you really use full fat and refrigerate it overnight? What brand did you use, if I may ask? The cream part should be really, really thick after having spent the night in the fridge. So thick, in fact, that it’s necessary to add some of the separated water back into it… It should definitely not be runny!
Great stuff here…non food related question…where did you get that heart ring on you thumb in the last picture? I would like to get one for my girlfriend.
HA! I got it at a local drug store YEARS ago… I’m afraid I won’t be able to help you find one. Have you tried ebay?
Hi Sonia, just a quick post from the other side of the Big Pond; the Netherlands. These cupcakes are amazing. Me and my kids can’t stop eating them hahaha. I tried some other recipes and will do more so very soon since I bought your book today. Thank you for all these delicious recipes.
Thank you so much!!! I hope you like the book just as much as you do these little cupcakes! 😀
WOW! These are not only cute but look delish. The person I thought might like them is allergic to hazelnuts. Bummer!