Pistachio & Sea Salt Chocolate Tarts

I'd like to introduce to you a chocolate lover's dream.  These Pistachio & Sea Salt Chocolate Tarts are hands down one of the best desserts out there.  I'd be lying if I said these tarts lasted more than a week in my freezer.  But, when there are no bad ingredients and just pure awesomeness...how can you simply say no?!

Making your own homemade desserts is the way to go.  You have total control of what goes into them and never have to deal with preservatives or ingredients you can't pronounce.

If you are a fan of chocolate anything, you will loves these tarts.  They are made with not one but TWO amazing layers of chocolate perfection.  How can you go wrong with a chewy bottom crust that is smothered in a thick dreamy layer and then topped with crunchy pistachios?  It is truly to die for! And lucky for you (and me) they are gluten free, naturally sweetened and have no chemically produced ingredients.  You know what that means...we can finally enjoy a sweet treat without any guilt!

WHAT INGREDIENTS DO I NEED?

Bottom Layer:

• 1 cup gluten free flour
• 3 tablespoon cocoa powder
• ¼ teaspoon sea salt
• ¼ cup pistachios- chopped
• 2 tablespoon maple syrup
• 1 tablespoon honey

Top Layer:

• 1 cup cocoa powder
• ¼ cup maple syrup
• 1 tablespoon honey
• ½ cup coconut oil-melted

HOW DO I MAKE PISTACHIO & SEA SALT CHOCOLATE TARTS?

To begin, prepare a muffin pan by placing cupcake liners in each of the molds.  Next, chop approximately ¼ cup of pistachios (plus a little extra for topping).

To create the bottom later, combine 1 cup of gluten free flour, 3 tablespoon of cocoa powder, ¼ teaspoon of sea salt, ¼ cup of chopped pistachios, 2 tablespoon of maple syrup, and 1 tablespoon of honey.  

Pour a small amount of the mixture into each of the molds and press down firmly so that it completely covers the bottom. (You should have enough for all 12 of the molds, unless you want the bottom layer to be extra thick.)  After you have filled the molds, place the pan into your freezer for approximately 30 minutes.

After 30 minutes, remove the pan from the freezer.  To create the top layer, melt ½ cup of coconut oil and stir in 1 cup of cocoa powder (add a little cocoa at a time to make sure it mixes well).  

Mix in ¼ cup of maple syrup and 1 tablespoon of honey.  Pour the mixture over the bottom layer, top with an additional sprinkle of sea salt & chopped pistachios and return the pan to your freezer to set.

After your tarts have set (approximately 1 hr) you can store them in an airtight container in your freezer or refrigerator.

These Pistachio & Sea Salt Chocolate Tarts are great as gifts and perfect for any holiday.  Or you can enjoy them on any random night, like me!

Pistachio & Sea Salt Chocolate Tarts

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Ingredients

• Bottom Layer:
• 1 cup gluten free flour
• 3 tablespoon cocoa powder
• ¼ teaspoon sea salt
• ¼ cup pistachios- chopped
• 2 tablespoon maple syrup
• 1 tablespoon honey
• Top Layer:
• 1 cup cocoa powder
• ¼ cup maple syrup
• 1 tablespoon honey
• ½ cup coconut oil-melted

Instructions

1. Prepare your muffin tins by placing cupcake liners in each of the molds.
2. Chop approximately ¼ cup pistachios (plus a little extra for topping).
3. In a bowl, combine 1 cup of gluten free flour, 3 tablespoon cocoa powder, ¼ teaspoon sea salt, ¼ cup chopped pistachios, 2 tablespoon maple syrup, and 1 tablespoon honey.
4. Stir well, and pour a small amount of the mixture into each of the molds. You should have enough for all 12 of the molds, unless you want the bottom layer to be extra thick.
5. Place the pan into your freezer for approximately 30 minutes.
6. After 30 minutes, remove the pan from the freezer.
7. To create the top layer, melt ½ cup of coconut oil and add in 1 cup of cocoa powder. (Add a little cocoa at a time to make sure it mixes well).
8. Stir in ¼ cup of maple syrup and 1 tablespoon of honey.
9. Pour the mixture over the bottom layer, top with an additional sprinkle of sea salt & chopped pistachios and return the pan to your freezer to set.
10. After your tarts have set (approximately 1 hr) you can store them in an airtight container in your freezer or refrigerator.