Paleo Chocolate Blackberry Tartlets
It has been WAY too long since I’ve given you a recipe with chocolate in it. Sorry, guys. This recipe for Paleo Chocolate Blackberry Tartlets should make up for my failure, though…it’s got a double dose of dark chocolate! Be advised that you’ll probably want to make a double batch. One batch disappeared way too quickly!
I’m really excited to have a good option for chocolate pie crust that is vegan, paleo, and lower carb (there are no refined grains in this crust, but it does have dates, which add some natural sugar). Hopefully you know by now that vegan, paleo, and lower carb does not mean “tastes like cardboard.” The whole foods I’ve used in this crust are just bursting with flavor and nutrition! Chocolate has tons of antioxidants and neurotransmitters in it, which make you feel happy. Dates have antioxidants and fiber and are a diabetic friendly sweetener (in moderation). Nuts are full of protein and healthy fats. If you’d like to make a full pie crust out of this try adding 50% more of the ingredients (exp. 3 cups of cashews, instead of 2).
You can also make these tartlets raw. Make sure to use raw chocolate bars
Before we get to the recipe for the Paleo Chocolate Blackberry Tartlets, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
| Servings | Prep Time |
| 18-20 Tartlets | 30 Minutes |
| Cook Time |
| 10 Minutes |
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Paleo Chocolate Blackberry Tartlets are so rich and decadent, you'll never know they're good for you! Whole foods shouldn't taste like cardboard! These are also vegan and can be made raw.
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- 2 Cups Raw Cashews
- 10 Small Dates (pitted)
- 1/2 Tsp Pink Himalayan Salt
- 1/4 Cup Unsweetened Cocoa Powder
- 1/2 Cup Coconut Cream (heavy)
- 1/2 Cup 70% Chocolate Chunks
- 1/2 Tsp Vanilla
- 1 Tsp Maple Syrup
- 1/3 Cup Coconut Cream (heavy)
- 1 Tsp Maple Syrup
- 1 Tbsp Blackberry Powder
- Preheat the oven to 350 degrees F. Combine all of the ingredients in your food processor. Run it on high, until it becomes a ball. If it doesn't want to congeal add a teaspoon of water at a time, until it comes together.
- Spray your tartlet pan liberally with coconut oil, and press the dough into each space.
- Bake crusts for about 10 minutes. You may need to gently push down the centers when they come out of the oven. Let them cool and dry for at least 15 minutes before trying to gently get them out of the pans. They are fairly crumbly, so be careful. I used the tip of a knife on the edges to pry them out, but there were some casualties. (See note)
- Combine all of the ingredients in a glass bowl. You can either microwave it in increments of 15 seconds, stirring in between, or use a double boiler. When the chocolate is melted make sure to stir the mixture until it becomes smooth.
- Set the chocolate aside, until you are ready to fill the crusts.
- Combine all of the ingredients in a bowl, whisking well to make sure there are no blackberry chunks. Refrigerate this mixture, so that the cream sets up a bit and is easier to work with.
- After you let the crusts cool remove them from the pan and place them on a large platter or baking sheet. Place a dollop of chocolate filling in each, then top that with a dollop of blackberry cream. If you have extra cream and chocolate filling I'm sure you'll find something to do with it! Place the tarts in the refrigerator to set up. Enjoy!
If you add an egg or even just an egg white to this dough it will make the crust less crumbly. This is a good option if you're not vegan, but make sure to really spray those pans with oil, so the crusts don't get stuck. You won't need to add any water to the dough. I've given you a link for a silicone tartlet pan