Dark Chocolate Truffle Mini Tarts


Chocolate Ganache

Chocolate Graham Cracker Crust

  • 5 oz. Graham Crackers, finely ground
  • ¼ C. plus 2 Tbsp. Brown Sugar
  • 2 Tbsp. Unsweetened Cocoa Powder (plus more for garnish)
  • 1/4 tsp. Salt
  • 1/3 C. Vegan Butter Spread, melted
  • 1/2 tsp. Vanilla Extract


  1. Preheat the oven to 350 degrees.
  2. Blend the graham crackers, brown sugar, cocoa powder 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, garnish the tarts with a dusting of cocoa powder.





Write a comment

Comments are moderated