Mini Chocolate Cherry Tarts (AIP/Paleo)

Mini Chocolate Cherry Tarts (AIP/Paleo)

One of my favorite holidays to do recipe creation for is Valentine’s Day. I am actually not a big Valentine’s Day person, my husband and I rarely do a big celebration, but it is a fun excuse to make cute baked goods and I do love making cute baked goods! In past years I have made these AIP raspberry truffles, these mini strawberry shortcakes, this chocolate strawberry pie and last year I made these adorable pink and white heart-shaped cookies.

This year is no different, I couldn’t pass up an opportunity to make a cute dessert to add a little sweetness to your Valentine’s Day menu! So, I made these delicious mini chocolate cherry tarts! These are so cute and they don’t require any baking! They are also easy to make ahead so it is one less task to actually have to do the night of.

Personally, I will be 37 1/2 weeks pregnant on Valentine’s Day, so I plan on eating something I didn’t have to cook and enjoying a lovely night in with my pillow!

Mini Chocolate Cherry Tarts (AIP/Paleo)

Mini Chocolate Cherry Tarts (AIP/Paleo)

Ingredients: 

Crust-

1 Cup of Tigernut Flour

4 TBS Coconut Flour

6 TBS Coconut Oil, melted

4 TBS Cocoa Powder/carob powder for AIP

Filling-

4 Cups of Frozen Cherries

1 Cup of Water + 2 TBS

½ Cup of Maple Syrup

2 TBS Arrowroot

2 tsp Lemon Juice

Directions: 

In your food processor, combine all of your crust ingredients and blend until well combined. Using mini tart tins for a mini muffin tray, press your crust batter into the cups and up the sides. If you find that the batter is too wet, put it the fridge for a minute or two. When your cups are filled, put them in the fridge for about 30 minutes while you make your filling. To make the filling, combine your cup of water, maple syrup and cherries in a sauce pan and heat over medium heat for about 10 minutes, stirring frequently. In a small bowl, combine your 2 TBS water with your arrow root and stir until well combined. Add your arrowroot slurry to your filling and stir. Continue cooking at a simmer for about 5 more minutes. Add in your lemon juice and set aside to cool slightly. If you wish to remove the crusts from the tins to serve, do so now. I would recommend turning the tins over and tapping to get them to release, they may need to be out of the fridge for a few minutes for this to happen. Finally, spoon your filling into your crusts, and place them back in the fridge for about an hour. Serve and enjoy!

 

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Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.

Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.

AIP PANTRY STAPLES

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