MINI HAPPY BELLY Chocolate Tarts (GF, V)

MINI HAPPY BELLY Chocolate Tarts (GF, V)

If you couldn't tell already, we're big cacao fans over here! Our lovely "Theobroma cacao" literally translates to "food of the gods", and these bite-size beauties will show you why. 

This recipe features our Happy Belly Powder which encourages metabolism, as well as our Heirloom Cacao, a bitter seed/fruit that also aids digestion. These powerhouses work together to help boost metabolism, improve digestive functions, and reduce inflammation.  Not only are these vegan and gluten free chocolate tarts delicious, they're also nutrient-dense and full of digestive herbal goodness! Is that not everything you'd want in a snack?

Today’s magical recipe is by Britt Berlin of The Banana Diaries 

Gluten Free Vegan Mini Chocolate Tarts

Serves: 8

Prep: 25 minutes, plus chilling time

Cook: 30 minutes


Pie Crust:

  • 1 cup (90 g) oat flour (or 1 cup all purpose flour)
  • 1 tbsp arrowroot starch
  • 1 tsp Anima Mundi Herbals Vanilla Powder
  • ⅓ cup (75 g) cold vegan butter or coconut oil
  • 1 tbsp maple syrup
  • 3-4 tbsp cold water



1. Make the pie dough first. In a food processor or large bowl with a fork or pastry cutter, mix together the flour, arrowroot starch, and vanilla powder. Add in the cold vegan butter, and pulse the mixture (or use a pastry cutter to cut the butter into the flour) until it resembles a grainy sand texture. Then add in the maple syrup and cold water, and mix until a smooth but slightly sticky dough forms.

2. Chill the dough. Form the dough into a small disc, and wrap it in parchment paper. Place the dough in the fridge for 20-30 minutes. While the dough is chilling, preheat the oven to 425F.

3. Form the pie shells. Remove the dough from the fridge, and lightly flour a clean surface as well as your rolling pin. Roll the dough out to be ⅛” thick. Take a 3-4 inch round cookie cutter, and cut 6-8 pie circles from the dough. You might need to re-roll the dough here until you get enough. Then gently press the circles into a 12-cup cupcake tin. Place the cupcake tin in the freezer for 5 minutes. Then place the cupcake tin into the oven to bake for 20-25 minutes, or until the shells are golden brown.

4. Make the filling. In a medium saucepan, whisk together the oat milk, maple syrup, arrowroot starch, and Happy Belly Powder. Turn the stove heat onto medium, and continue whisking the mixture until it thickens, about 5-7 minutes. After it thickens, stir in the vegan butter, raw cacao powder, and vanilla powder. Once completely mixed, remove from heat. 5. Fill the pie shells. Carefully flip the cupcake tin over onto a cooling rack to remove the pie shells. Place the pie shells onto a plate. Spoon about 1- 1 ½ tbsps of filling into each pie shell. Place the pie shells into the fridge to set for 2-3 hours.6. Serve and enjoy! Top with fresh fruit or edible flowers, serve and enjoy!

For a step-by-step guide on how to make these digestive delights, check out the recipe in action on our Instagram page! 

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