These mini chocolate tarts make for the perfect afternoon baking project. Use the microwave to easily melt chocolate and coconut milk into a simple ganache filling. Top it off with a ripe raspberry or switch up fruit for variety. You and your guests will love eating them, too, whatever the age.
Mini Vegan Chocolate Tarts
Makes 15 tarts
Active Time: 15 minutes
Total Time: 1 hour, 15 minutes
Ingredients:
- 1 (2-ounce) package frozen phyllo shells (15 shells)
- 6 tablespoons vegan dark chocolate chips
- 1/4 cup unsweetened coconut milk
- Mixed fruit for garnish
Directions:
- Preheat oven to 350 F.
- Arrange phyllo cups on a large rimmed baking sheet. Bake until crisp, 3 to 5 minutes.
- Meanwhile, place chocolate chips and coconut milk in a medium microwave-safe bowl. Microwave on Medium for 1 minute 15 seconds. Add salt and stir until smooth.
- Fill each phyllo cup with the chocolate mixture and garnish with fruit, if desired. Refrigerate until firm, about 1 hour.
Make-ahead tip: Refrigerate, ungarnished, for up to three days; add fruit just before serving.
Recipe nutrition per serving: 52 Calories, Total Fat: 4 g, Saturated Fat: 2 g, Carbohydrates: 5 g, Fiber: 1 g, Total Sugars: 2 g, Added Sugars: 2 g, Sodium: 20 mg, Potassium: 52 mg.
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.
©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.
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