Mini Chocolate Flourless Tart

Makes 4

¼ cup unsalted butter (or ghee for dairy-free)
¼ cup unsweetened cocoa powder
¼ teaspoon vanilla
1-1/2 tablespoon
Virtue Sweetener
¼ cup heavy whipping cream (or coconut milk for dairy-free)
1 large egg

Preheat oven to 325 degrees F. Place 4 muffin liners into the bottom of a muffin tin and set aside.

Add the butter to a small pot over medium-low heat. Once melted, whisk in cocoa powder, vanilla and sweetener until cocoa is dissolved. Turn off heat and whisk in cream until smooth, then whisk in large egg until well blended.

Divide the batter between the liners, using approximately ¼ cup for each. Bake for 12-14 minutes or until the center is set.

Refrigerate 1-2 hours and serve with fresh berries.

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