Coconut Chocolate Mini Tarts

Coconut Chocolate Mini Tarts

Chocolate is never out of season in our kitchen, but these Coconut Chocolate Mini Tarts are the perfect addition to your summer recipe line up! The chocolate mousse is made from coconut cream, which is full of healthy fats and is rich in vitamins and nutrients that boost the immune system and maintain the tissues in your heart, kidneys, and brain. What’s not to love?

Plus, this Coconut Chocolate Mini Tart recipe uses chia seeds, a small nutrient powerhouse full of fiber, omega-3 fatty acids, and antioxidants. We know you’ll love these mini tarts as much as we do, so we recommend doubling the recipe and stocking your freezer - they’ll last for a week in the freezer (although you’ll have no trouble eating them long before!)

Be sure to give us a shout @CompletEats when you make these Coconut Chocolate Mini Tarts:)


Coconut Chocolate Mini Tarts
Coconut Chocolate Mini Tarts
Coconut Chocolate Mini Tarts

Prep time: 15 min.

Total time:  2 hours + 15 min.


  • 12 Mocha Chip cookies
  • 1 14 oz can full-fat coconut milk
  • ½ c. raw cacao powder
  • 4-6 T. maple syrup
  • ½ c. chia seeds
  • ¼ c. almonds, walnuts, or cashews (optional)
  • Seasonal fruit as desired (we liked strawberries) or other toppings


1. In a Blender, combine the coconut milk, cacao powder, and maple syrup until smooth. Stir in the chia seeds. Pour the chocolate mixture into a glass jar and place in the fridge to thicken for 1-2 hours, or until desired consistency is reached.

2. Meanwhile, line 12 muffin tins with paper liners. Using your fingers, press a Mocha Chip cookie into each liner, creating a small rim around the outside and leaving a small indent in the center.

3. When the coconut chocolate mousse is firm, remove from the refrigerator and place 3-4 tablespoons of the mousse in each cookie. Top with your favorite fruits or additional toppings, like chia seeds, coconut flakes, or chopped nuts. Serve immediately or store covered in the fridge for up to 4 days.


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