Black Forest Tartlets
[Vegan, Gluten-Free]

For the Crust:

1. Pre-heat your oven to 356°F and line 6 mini tartlet tins (around 10cm in size) with greaseproof paper or grease with vegan butter.
2. In a mixing bowl, combine the plain flour, cocoa powder, coconut oil and maple syrup.
3. Mix and bring together with your hands until a dough forms.
4. Press the dough into the lined tins, prick the base with a fork and pop into the oven to bake for 9-10 minutes, until golden in color.
5. Allow to cool fully before filling.

For the Filling:

1. Place the coconut cream into a bowl and add in the vegan chocolate spread and vanilla extract.
2. Whip together until combined and light.

To Assemble:

1. Spoon around 2 tablespoons of mixture into each tartlet case and smooth out with the back of a spoon.
2. Pop the tartlets into the fridge to set. This will take around 3 hours. You can place them into the freezer for an hour.
3. To decorate, I added on some coconut whip swirls, grated chocolate, desiccated coconut, fresh cherries and some cherry puree.
4. Store in a sealed container in the fridge, best eaten within a few days.