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Directions for: Dark Chocolate Treats


¼ cup (50 mL) sweetened shredded coconut

½ cup (125 mL) graham cracker crumbs

2 Tbsp (25 mL) granulated sugar

3 Tbsp (45 mL) unsalted butter, melted

1 cup (250 mL) semi-sweet chocolate chips

1 cup (250 mL) full-fat coconut milk (shake well before measuring)


1. In small frying pan, toast coconut over medium heat, stirring often, for 3 to 4 minutes or until golden.

2. In small bowl, stir together coconut, graham cracker crumbs, sugar and melted butter until combined. Spoon 1 tsp (5 ml) each into the base of 24 silicone mini-muffin cups; press mixture down firmly. Refrigerate for 10 minutes.

3. Place chocolate chips in medium bowl. In small saucepan, heat coconut milk over medium heat, stirring occasionally, for about 3 minutes or until heated through. Do not bring to a boil. Pour over chocolate chips; let stand without stirring for 2 minutes. Stir until chocolate is melted and mixture is glossy.

4. Divide chocolate mixture evenly over coconut mixture in muffin cups. Refrigerate 2 hours or until firm. To remove tartlets, run knife warmed under hot water around the edges of muffin cups. Serve immediately.

See more: Winter, Snack, Party Favourites, Dessert, Chocolate