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Chickpea Chocolate Tarts

by Nensi Beram
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Chickpea Chocolate Tarts

Recipe characteristics

  • Chickpea chocolate tarts combine chickpea chocolate base covered in rich and creamy dark chocolate ganache
  • Delicious sweet treats you can feel good about
  • Dietary requirements: plant-based, gluten-free, and soy-free

Notes on ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • Chickpeas: Chickpeas need to be cooked in advance but you can also use canned chickpeas. 
  • Coconut cream: Always use full-fat canned coconut milk and chill it in the refrigerator overnight so that you can easily separate cream from the liquid.  For the tarts, you need to melt coconut cream over low heat. As for the chocolate topping, coconut cream should be firm enough so that you can scoop it out with a spoon.
  • Oat flour: It is naturally gluten-free but if you have celiac disease or gluten sensitivity, stick to certified gluten-free oat flour to avoid possible cross-contamination.
  • Dry roasted hazelnuts: Roasting hazelnuts deepens their flavor and gives them a crisper texture. Check How to roast hazelnuts for instructions.
  • Cacao powder: I used raw cacao powder as it provides more nutrition but regular cocoa powder works just as well.
  • Coconut sugar: It can be subbed with brown sugar or regular white sugar.
  • Rice milk: Substitute it with cashew milk, soy milk, oat milk or almond milk. If you are not following plant-based diet, you can use regular milk.
  • Dark chocolate: Use dark chocolate with 80-85 percent cocoa solids.

Chickpea Chocolate Tarts

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Chickpea chocolate tarts

  • Preheat oven to 180 °C. Grease 9 mini tart pan molds with coconut oil.
  • Melt chocolate over low heat in a small pot.
  • Melt coconut cream over low heat in a small pot.
  • In a large bowl, mix together dry ingredients: oat flour, cacao powder, dry roasted hazelnuts (ground), coconut sugar, and baking powder.
  • Drain chickpeas well and remove the skins (measure chickpeas after removing skins).
  • Place chickpeas, 100 ml rice milk ( Tip: Don’t use milk straight from the fridge, it should to be at room temperature), and melted coconut cream into a high-speed blender and blend until you get a relatively smooth texture. Transfer the mixture to a bowl with dry ingredients and mix until it all comes together. Adjust sweetness if needed. 
  • Add melted dark chocolate and mix again until all is well combined. You can add 2-3 extra tablespoons of rice milk if needed (if the batter is too thick).
  • Spread the mixture into prepared mini tart pan molds and bake for approx. 22-24 minutes.
  • Remove tarts from the oven and let them cool down a bit before removing them from the molds. They will continue to firm up while cooling.

Chocolate frosting

  • Melt chocolate over low heat in a medium pot. Stir until smooth.
  • Place coconut cream (see Note on coconut cream), melted chocolate, and date syrup into a high-speed blender, and blend briefly until smooth and silky.
  • Spread the topping on top of each tart.
  • Place the tarts in the fridge for 15-30 minutes to allow the topping to firm up.

Serving suggestion

Top each tart with fresh berries.

Note on coconut cream

Always use full-fat canned coconut milk or the chocolate frosting won’t be as firm. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.

Tips and how-tos

How to roast hazelnuts

Roasting hazelnuts deepens their flavor and gives them a crisper texture. Here is how to do it:

  • Preheat oven to 180 °C.
  • Spread the hazelnuts in an even layer on the baking sheet.
  • Place in oven and roast for 10-15 minutes.
  • Stir or shake the tray every 5 minutes to help the hazelnuts to cook evenly.
  • When the hazelnuts are browned and smell nutty, remove from the oven and immediately transfer onto a plate or another baking sheet.
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Chickpea Chocolate Tarts
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Chickpea Chocolate Tarts

Chickpea Chocolate Tarts

Nensi Beram
Chickpea chocolate tarts combine chickpea chocolate base covered in rich and creamy dark chocolate ganache. Dietary requirements: plant-based, gluten-free, and soy-free.
Prep Time 45 mins
Cook Time 25 mins
Cuisine Gluten-free, Vegan
Servings 9
Calories 259 kcal

Equipment

  • Mini tart pan molds

Ingredients
  

Tarts

  • 100 g cooked chickpeas without the skins
  • 50 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 50 g ground dry roasted hazelnuts
  • 30 g oat flour
  • 20 g cacao powder
  • 50 g coconut sugar
  • 40 g dark chocolate (70%-85% cacao)
  • 120-130 ml rice milk
  • 1 teaspoon baking powder

Chocolate topping

Extra

  • 200 g fresh blueberries

Instructions
 

Chickpea chocolate tarts

  • Preheat oven to 180 °C. Grease 9 mini tart pan molds with coconut oil.
  • Melt chocolate over low heat in a small pot.
  • Melt coconut cream over low heat in a small pot.
  • In a large bowl, mix together dry ingredients: oat flour, cacao powder, dry roasted hazelnuts (ground), coconut sugar, and baking powder.
  • Drain chickpeas well and remove the skins (measure chickpeas after removing skins).
  • Place chickpeas, 100 ml rice milk ( Tip: Don't use milk straight from the fridge, it should to be at room temperature), and melted coconut cream into a high-speed blender and blend until you get a relatively smooth texture. Transfer the mixture to a bowl with dry ingredients and mix until it all comes together. Adjust sweetness if needed. 
  • Add melted dark chocolate and mix again until all is well combined. You can add 2-3 extra tablespoons of rice milk if needed (if the batter is too thick).
  • Spread the mixture into prepared mini tart pan molds and bake for approx. 22-24 minutes.
  • Remove tarts from the oven and let them cool down a bit before removing them from the molds. They will continue to firm up while cooling.

Chocolate frosting

  • Melt chocolate over low heat in a medium pot. Stir until smooth.
  • Place coconut cream (see Note on coconut cream), melted chocolate, and date syrup into a high-speed blender, and blend briefly until smooth and silky.
  • Spread the topping on top of each tart.
  • Place the tarts in the fridge for 15-30 minutes to allow the topping to firm up.

Note on coconut cream

  • Always use full-fat canned coconut milk or the chocolate frosting won't be as firm. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.

Serving suggestion

  • Top each tart with fresh berries.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Chickpea Chocolate Tarts
Serving Size
 
9
Amount per Serving
Calories
259
% Daily Value*
Fat
 
17
g
26
%
Sodium
 
99
mg
4
%
Carbohydrates
 
26
g
9
%
Fiber
 
5
g
21
%
Sugar
 
13
g
14
%
Protein
 
4
g
8
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword chickpea desserts, chickpea treats, vegan chocolate tarts

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2 comments

Chele June 16, 2022 - 10:31 am

Hi, can I make these in silicon muffin moulds?
Thankyou

Reply
Nensi Beram June 17, 2022 - 1:45 pm

I don’t see why not. Just don’t fill them all the way to the top, I think it’s best if you fill only half the muffin cups (these tarts are approx. 2 cm in height).

Reply

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