Quick & easy vegan Black Forest Tartlets! The light and crumbly chocolate crust is filled with a silky smooth chocolate filling and topped with coconut whip swirls, fresh cherries, cherry puree, and chocolate shavings. The light, crumbly 'shortbread' base compliments the creamy filling so well. Plus, cherry and chocolate are a match made in heaven. These vegan black forest tartlets are divine!

Black Forest Tartlets [Vegan, Gluten-Free]




Cooking Time




For the Crust:

  • 7 ounces of plain flour
  • 2 tablespoons of cocoa powder
  • 4.4 ounces of coconut oil (melted)
  • 4 tablespoons of maple syrup

For the Filling:

  • 14.1 ounces of coconut cream (cream only)
  • 3 tablespoons of vegan chocolate spread
  • 1 teaspoon of vanilla extract

For Decoration (optional):

  • Coconut whip
  • Fresh cherries
  • Dairy-free chocolate
  • Desiccated coconut


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.