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close up of chocolate strawberry tartlets in graham cracker crust shell on white plate.

Chocolate Strawberry Tartlets

Author: Janet Harlow
Course: Dessert
Cuisine: American
Servings: 24
These chocolate strawberry tartlets have a creamy, vegan chocolate filling and an easy crust. They are a perfect one bite, gluten-free treat.
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Prep Time 20 mins
Cook Time 7 mins
Total Time 27 mins

Ingredients
  

Tartlet Crust

  • 2 c graham cracker crumbs or about 14 crackers
  • 2 Tbs maple syrup or agave
  • 1 Tbsp vegan butter or unsalted butter melted

Chocolate Avoacado Filling

  • 1/4 c ripe avocado room temp is best
  • 2 Tbsp cocoa powder
  • 3-4 Tbsp maple syrup or agave
  • 1/2 Tbsp vegan butter melted

Chocolate Ganache Filling

  • 2/3 c chocolate chips or 4 oz. solid chocolate
  • 1/4 c non-dairy milk or cream Nut Pods Creamers work well
  • 10-12 fresh strawberries

Instructions
 

  • Make the tartlet shellsPreheat the oven to 350°F Grease your mini muffin tin(s) unless yours is non-stick.
  • If using whole graham crackers: Grind the crackers to fine crumbs in the food processor or place the crackers in a zip top bag and crush with a rolling pin or mallet. Chunks of cracker will make the shell too delicate, so be sure to grind it to crumbs.
  • Place the crumbs in a small mixing bowl and stir in the melted butter and sweetener. If the mixture is too dry, add another tsp of liquid sweetener or water.
  • Place one packed tablespoon of the mixture into a well of the muffin tin. Gently press into the bottom and work it up the sides. Repeat to fill all the wells.
  • Bake 5 minutes. If the shell has puffed up, use a small spoon to press it flat before it cools.
  • Leave the shells in the tin to cool for at least 20 minutes.
  • Make the filling (2 options)Chocolate Avocado Cream
  • TO MIX WITH A BLENDER OR FOOD PROCESSOR: Place all of the filling ingredients into a food processor or blender. Run on high for 15 seconds, Scrape down the sides and bottom of the bowl and run again. Repeat until the mixture is smooth.
  • TO MIX WITH AN IMMERSION BLENDER: Place the cocoa powder, maple syrup or agave and melted vegan butter into a small mixing bowl. Blend until smooth.
  • Chocolate Ganache Filling
  • Place the chocolate and milk/cream in a microwave-safe bowl.
  • Heat on high for 30 seconds. Stir for 30 seconds.
  • If there are any large chunks of chocolate remaining, heat for 15 seconds more. Otherwise, stir until the residual heat melts the chocolate and the mixture is smooth.
  • Assemble the TartletsNOTE: If making this ahead of time, wait to assemble them until the day of. Store the shells at room temperature. The shell will keep it slightly crunchy texture better.
  • Slice the strawberries to a size that will fit the tartlet.
  • When cooled, gently remove the tartlet shells from the pan. A toothpick or mini spatula to loosen from the pan will do the job without breaking it.
  • Pipe or spoon about 1 Tsp filling into the shell. Top with strawberries.
  • Avocado filling should be refrigerated.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.