Dark Chocolate Tarts with Whipped Topping and Snack Breaks


Chocolate Ganache

  • 1/3 C. Soy-free Vegan Butter Spread
  • 2/3 C. free2b Chocolate Chips

Graham Cracker Crust

  • 5 oz. Graham Crackers, finely ground
  • ¼ C. plus 2 Tbsp. Brown Sugar
  • ¼ tsp. Salt
  • 3 Tbsp. Soy-free Vegan Butter Spread, melted
  • 1/2 tsp. Vanilla Extract 


  • Dairy-free Whipped Topping*
  • free2b Cranberry Pumpkin Seed Snack Breaks
  • Roasted Pumpkin Seeds

*This recipe contains coconut. If you have questions about this recipe or would like to be advised about using an alternative ingredient, please send an email to hey@free2bfoods.


  1. Preheat the oven to 350 degrees.
  2. Blend the graham crackers, brown sugar and salt in a blender until fine.
  3. Add the melted butter spread and the vanilla extract. Blend to combine.
  4. Press the mixture into four mini tart pans.
  5. Bake the crust for 15 minutes and then allow it to cool completely.
  6. To make the chocolate ganache, use a double boiler or a microwave to melt the soy-free vegan butter and chocolate chips.
  7. Pour the ganache into the crusts and chill for an additional 30 minutes.
  8. Just before serving, spoon the whipped topping onto each tart. Garnish with Snack Breaks and roasted pumpkin seeds.



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