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Mini chocolate tarts with strawberries on top.
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5 from 1 vote

Mini Chocolate Tarts

These mini chocolate tarts are a chocolate lover’s dream with a chocolate cookie crust, creamy rich chocolate ganache in the center, and a dollop of whipped cream and fresh strawberries on top. They require no baking time and can even be made gluten free and vegan!
Prep Time20 mins
Chilling Time2 hrs
Total Time2 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: dairy free mini tarts, Mini Chocolate Tarts
Servings: 6 mini tarts
Calories: 363kcal


For the crust

  • 4.5 oz cookies approx. 2 cups, any type of cookie will work
  • 1 tablespoon cocoa powder
  • 1 tablespoon coconut oil melted, or melted butter or another bland oil

For the chocolate ganache

  • 1 ½ cups dark chocolate chips
  • ¾ cup coconut cream this is the solid part at the top of a can of full fat coconut milk


  • Strawberries optional, sliced thin
  • Whipped cream optional, or TruWhip to make this vegan


  • Place the cookies in a food processor or blender and blend on high until fine. Add the cocoa powder and blend again to incorporate. The cookie mixture should turn a chocolate color. Add the melted coconut oil and blend again until the cookie mixture can stick together when you pinch it in between your fingers. If it’s not sticking together, add another teaspoon of melted coconut oil and blend.
  • Spoon about 3 tablespoon of the cookie mixture into your tart pans. Use the back of a spoon or measuring cup to pack it down tightly into the bottom and up the sides. Transfer the tart pans to a baking sheet and set aside.
  • In a small saucepan, melt the dark chocolate chips and coconut cream over medium-low heat. Stir frequently to prevent burning. Mix well until the two are fully combined the mixture is thick like pudding.
  • Spoon the chocolate ganache into the center of each prepared tart crust. Once all the crusts are full, gently tap the baking sheet on the counter to level off the filling. If desired, garnish the tarts with a few slices of fresh fruit while the chocolate ganache is still soft. Cover the baking sheet with plastic wrap and refrigerate for at least 2 hours until the tarts have set. The chocolate filling should be solidified when they are set. Top with whipped cream of TruWhip and enjoy!


Calories: 363kcal | Carbohydrates: 28g | Protein: 5g | Fat: 27g | Saturated Fat: 24g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 0.5mg | Sodium: 50mg | Potassium: 395mg | Fiber: 3g | Sugar: 15g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 1mg