I know I’ve been a little dessert heavy lately, but right now I feel like we need comforting treats more than ever. If you’re currently under quarantine – like I hope you are! #staytheFhome – you’re likely 1. bored 2. hungry (because, see #1) and what better way to pass the time than to take a peek back into the depths of that pantry and start experimenting in the kitchen? I’ll admit, the inspiration for this recipe came from the fridge by way of the pantry. I had almost an entire can of coconut milk in a container in the fridge and had no plans for what to do next with it. I was craving chocolate because, I am alive, but didn’t want to make cookies or cake or anything super heavy. I’m being really mindful during this forced time at home to not fall victim to sugar cravings, to continue to eat clean, and move my body, but.. chocolate! The logical next step was to create a paleo treat that was refined sugar free, gluten free, and chocolate full, but I wanted something more than a simple mousse. I took a peek through my pantry to see if anything would inspire me. Shredded coconut, dark chocolate chips, and maple syrup all seemed to simultaneously jump out at me and the experimenting began! These are really easy and quick treats that everyone in your home is sure to love. If you don’t have tart pans, you can do these in a muffin tin. Be warned, they may crumble a little once you remove them but to be honest it doesn’t even matter because they’re so tasty they’re not likely to stay in their original form for long.
2 egg whites
1/4 tsp salt
1/2 cup maple syrup
1 tsp vanilla
2-2 1/2 cups shredded coconut
1 can full fat coconut milk
1/2 cup dark chocolate chips
Optional additional coconut flakes for garnish
Pre-heat oven to 325 and grease tart tins or muffin tin
In the bowl of a stand mixer (an electric hand mixer will work just as well) beat egg whites and salt until stiff peaks begin to form. This may take a few minutes.
Once egg whites are forming peaks, add in the vanilla and maple syrup and continue to whisk until fully incorporated.
Fold in the coconut flakes
If using a muffin tin (like I did!) make sure it is well greased and begin to add crust mixture to tin, pressing it up the sides to form a little bowl.
Bake crust in the oven for about 25-30 minutes. I used the back of a 1/4 cup measuring cup to flatten the bottoms once removed from the oven to help keep the concave shape in tact when adding the filling.
While the crusts bake, add the chocolate chips to a bowl.
In a separate microwave safe dish, add the coconut milk and microwave for 1 minute.
Fold coconut milk to bowl with chocolate chips and whisk until fully incorporated and no lumps remain.
Pour filling into crusts and refrigerate for 2 hours before serving.
*I didn’t test this, but you could try adding some almond flour to your base to hold them together a bit better if you’re using a muffin tin. Again, not tested, but almond flour and vegan butter in place of the eggs whites could make for a nice base if you’re vegan and want to try this out!