Food Recipes Dark Chocolate Coconut Tartlets 3.4 (7) 2 Reviews This is a fun excuse to use the mini muffin pan stashed in the cupboards. By Ananda Eidelstein Ananda Eidelstein Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on January 02, 2020 Rate PRINT Share Hands On Time: 15 mins Total Time: 25 mins Yield: 20 Shredded coconut forms the crust in this mini tartlets recipe. The tart shell is crisp around the edges yet chewy in the center like a macaroon. Make the nutty chocolate filling with sunflower seed butter or your favorite nut butter for a sweet treat with a protein boost. Be sure to melt the chocolate gently so it doesn’t scorch. No microwave? No problem: Place the chocolate in a glass or stainless-steel bowl set over a pot of simmering water, and then stir until melted. Ingredients Cooking spray 2 large egg whites 1¼ cups unsweetened shredded coconut 1 teaspoon vanilla extract 2 tablespoons pure maple syrup, divided ½ teaspoon finely ground sea salt, divided 2 ounces bittersweet chocolate, chopped ½ cup creamy sunflower seed butter or other nut or seed butter 1 tablespoon unsweetened cocoa ¼ teaspoon flaky sea salt (approximate) Directions Preheat oven to 350°F. Generously coat 20 cups of a miniature muffin pan with cooking spray. Whisk egg whites in a large bowl until frothy, about 30 seconds. Add coconut, vanilla, 1 tablespoon maple syrup, and ¼ teaspoon ground sea salt, and then whisk until well incorporated. Place about 2 teaspoons mixture in each muffin cup, pressing evenly with the back of a teaspoon into the bottom and up the sides of each cup. Bake in preheated oven until golden brown around the edges and dry in the center, about 15 minutes. Meanwhile, microwave chocolate in a microwavable bowl on HIGH, until melted and smooth, about 1 minute, stopping and stirring every 30 seconds. Stir in cashew butter, cocoa, 1 tablespoon water, and remaining 1 tablespoon maple syrup and ¼ teaspoon ground sea salt until well incorporated. Transfer the chocolate mixture to a ziplock plastic bag, and snip a small hole in 1 corner. Pipe the mixture into cooled tartlet shells and then sprinkle with flaky sea salt. Tartlets can be made up to 1 day ahead. Store, loosely covered, at room temperature. Jennifer Causey Rate It Print