mini cherry + coconut tartelettes | V + GF

mini cherry + coconut tartelettes | V + GF

{ video recipe for the galette at the end of the post }

Cherry season is here! I couldn’t be happier, I swear you. If I had to name a fruit that screams summer to me, it would be cherry.

There’s this ritual sort of thing going on in my household. Usually around late april we start having local strawberries once a week, fresh from the market. When the bowlfoul of strawberries gets substituted by the cherry one, I know warmer (read: hotter, and if you’re unlucky, scorcher) days have finally come.

cherry closeup

Since we always come a bit late on the first crop of the season, chances are that the net is flooding with beautiful summer produce way earlier than those hit my kitchen. And that was the case of cherries this time around. I saw a post roundup up on Veggieboogie instagram page, featuring some recipes with cherries from her blog.

If you’ve been following the blog for a while, by now you should know how obsessed I am with anything that resembles a tart. Like I bake them a lot, although not all of them are listed here on the blog. Chocoholic? Try this decadent tart with pistachio brittle. Fruit lover? This recipe and this one both have a pastry base and a fruity filling.

And today’s recipe? Yet another tart of sort. Hooray!

scattered cherries

Given that all of them were exquisitely good, one looked particularly drool-worthy to me. The first thing my eyes ran into was oozy cherry halves. Atop something milky white and creamy-looking. Needless to say, I was already getting my poor Spanish involved to read the post before even realising. You see, being an Italian and understanding/being able to speak Spanish isn’t always a given equation. And I’ve attended a three-year Spanish course back when I was a teenager.

Reading the post I discovered that the milky white filling was just coconut yogurt. And that it was to be baked, together with the whole cherry tartelette.

cherry tartelette ready for baking

So that very afternoon I left home earlier than usual, planning to pay a visit to my local health food store before heading to work. I even packed a box fitted with a mini icebox, to keep the stuff cool during my shift. Turned out, the handy container just went for a little roadtrip, as the only carton available was wider than the box itself.

Since I was determined to recreate those delicious looking morsels, I eventually settled for a mixture of silken tofu and lite coconut milk, lightly sweetened with just a touch of maple syrup. I call this a serious case of pantry magic. Extra protein in a dessert? Gimme.

tofu-coconut custard for the cherry tartelette

I should’ve checked for the ingredients a little better, as I discovered that the almond flour I had available wasn’t enough for the full batch. I reduced the quantities and also tweaked the recipe a bit, so that I ended up with four bite-sized mini tartelettes.

This recipe is dead easy, and comes together in no time. The food processor will take care of the crust for you, which is made with a bunch of wholesome ingredients like oats, dates, almond flour and coconut oil. You won’t believe it is actually healthy. It tastes so good!

pre-baked cups for the cherry tartelettes

I only had a silicone muffin mould that my dad brought home from work, and I can assure you – there’s nothing worse than trying to press bits of dough into a gel-like container. You’ll have a hard time forming the edges! A metal muffin tin would be much better for the job.

baked cups for the cherry tartelettes

You’ll have to pre-bake the shells for 5 to 10 minutes, as Rocio suggests. When they’re cool enough to handle, remove them from the muffin tin and place on a parchment lined baking sheet. Fill the cups 2/3 of the way with your chosen filling – either my tofu-coconut custard, or coconut yogurt. Add a few cherry halves and bake until done, about 30 to 40 minutes. The crust will be perfectly crunchy and nutty, while the filling has a lovely and creamy mouthful.

creamy interior of a cherry tartelette

And now the best part: chocolate! A generous drizzle of the food of the gods (lol) will take these cherry tartelettes to the next level. I like my chocolate extra dark, at least 70% cocoa solids. This time I had a luscious 88% bar tucked away in my pantry, which added a slight bitterness to the tartelettes.

chocolate: chopped and melted

Going for extra dark chocolate also means that you are less likely going to pick a non-vegan bar, as the only ingredients in (quality) dark chocolate should be cocoa solids, cocoa butter, a little sugar (often raw cane), and vanilla as an optional flavor enhancer. See? No milk or dairy derivates involved.

A little note on sugar. White sugar is often believed to be vegan, although not very healthy because of its empty calories. Truth is, its white color comes from a process that uses animal derivates to give the substance a better and whiter color – namely, bone char. Clearly not vegan. And honestly gross, if you ask me.

But we’re using dates here! Plump, delicious medjool dates. Life’s good. With Rocio’s recipes, even better.

mini cherry coconut tartelettes

Of course this recipe was too good to get away with just a post. I filmed a food tale too! I’m really loving this new workflow of mine. I hope you do too!

If you have any tip, suggestion, critique, or just to say hi, feel free to drop me a line!

I’d love to connect over on instagram, or pinterestbloglovin’food52, and YouTube. Let’s be friends!

Until the next time,

xx chiara

mini cherry + coconut tartelettes | V + GF
prep time
15 mins
total time
50 mins

Bite-sized, breakfast approved, vegan and delicious: these mini cherry-coconut (and tofu, sssh!) tartelettes with a dark chocolate drizzle are a hit!

They're made with silken tofu and coconut milk, and they taste just purely delicious - not a single hint of soy!

If the idea of having tofu with your dessert puzzles you, Rocio has you covered with the original recipe: hers calls for plain coconut yogurt, nothing more. 

course: breakfast, dessert / treats
Keyword: cherry, coconut oil, fruit, fruit dessert, fruit pie, medjool dates, oats, tart
servings: 4 mini pies
ingredient list
for the crust:
  • 70 g rolled oats (certified gluten free)
  • 30 g almond flour
  • 2 medjool dates
  • 2 tsp cold pressed coconut oil
  • a pinch of salt
for the filling and topping:
  • 1/2 package silken tofu
  • 100 ml canned coconut milk, lite
  • 1-2 tsp maple syrup
  • a handful cherries, halved and pitted, plus a few whole
  • extra dark chocolate, melted (I used 88% cocoa solids)
Work on the crust.
  1. In a food processor, add oats and process until finely ground. 

    Add almond flour, medjool dates, coconut oil and salt, and run the machine until the dough holds together. Mine was a bit on the dry side, but held together if pressed between fingers. 

  2. At this point, preheat oven to 150 C.

    Dump 1/4 of the mixture into each muffin mould (see notes). Press the dough very well so that it sticks to the sides of the mould and the shell is firm. The idea is to create at least 1cm tall sides for each mould.

    Pre-bake the tart shells for 5'. Remove from the oven and increase the temp to 180 C. 

    Allow the tart shells to cool just enough to take them out of the mould.

Make the filling.
  1. Process silken tofu, lite coconut milk and maple syrup until smooth and creamy. Set aside.

Assemble and bake.
  1. Place tart shells on a parchment lined baking sheet. 

    Fill each cup 2/3 od the way with the tofu-coconut custard. Top with pitted, halved cherries and bake 30-40' minutes more.

  2. Garnish the mini tarts with melted dark chocolate and a whole cherry. Store in the fridge until ready to eat.


The original recipe calls for plain coconut yogurt. If you have that, go for it!

My version has a tofu-coconut custard. The quantities listed will make more than enough custard to fill the four cups. Leftovers can be stored in the fridge for a maximum of two days. They make for an excellent, alternative base for a non-yogurt bowl! 

The muffin mould I have can fit six medium sized muffins. If you use mini muffin cups, I think you'll end up with about six to eight mini tart shells. 

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