Raw Peppermint Chocolate Mini Tarts

First of all, these are in miniature form because everything is cute when it's miniaturized. Second of all, there is no second of all because these are delicious and I don't want to waste any more of your precious time that could be otherwise spent making these perfect holiday treats. 


For the Crust

  • 2 tbsp coconut oil, melted
  • 1/3 cup almond meal 
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp pure maple syrup or honey
  • 1 tsp vanilla extract
  • Pinch of sea salt

For the Tart Filling

  • 1/4 cup coconut oil, melted
  • 1/4 cup unsweetened cocoa powder
  • 3 tbsp pure maple syrup or honey
  • 1/4 tsp peppermint extract


  1. Combine the crust ingredients and press into and up the wells of a cupcake/muffin tin. Place in the fridge while you prepare the filling.
  2. Combine all filling ingredients and evenly distribute across the crusts.
  3. Place the tarts in the fridge for at least 2 hours to set, or 30 minutes in the freezer. Store in an airtight container in the fridge. Let sit at room temperature about 30 minutes prior to serving.

Servings: 10 mini tarts