{I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time.}

Well…uh… long time no see, huh? I’ve been so swamped with other work lately that there’s just been no time to bake. Buuut, I did find some time this weekend to get to work in the kitchen.

And guess what guys? I’m coming back with a BANG! These Chocolate Tarts are delicious!

Gluten Free Chocolate Tarts

There’s a contest going on with the Recipe Redux currently that focuses on gluten free foods. My gluten intolerant friends, you’re in luck today.

Dare Foods, the company sponsoring the contest, sent me some of their gluten free crackers to try, and make a recipe out of to share with you all. I received one box of Original with Flax, and another box of Herb and Garlic. I’ve yet to try the latter, but I made the flax crackers into a lovely crust for these tarts.

I’m telling you, no one will be able to tell this crust is gluten free. It tastes like any other crust you’ve ever tried, maybe even better, and it’s certainly better for you. Oh, and when you add chocolate? Mmmmm…

Gluten Free Chocolate Tarts 1

These cute little chocolate-y things are the perfect party dessert. They’re mini (always good), gluten free (good for everyone), can easily be made dairy free and even vegan (even better for everyone), and taste delicious! What more is there to ask for? Gluten intolerant or not, you’ve got to make these little guys!

And while you’re at it, buy some extra crackers. They taste great on their own too!

Gluten Free Chocolate Tarts 2

Gluten Free Chocolate Tarts 3


Recipe by editor
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  • For Crust:
  • 1 1/2 cups crushed Breton Gluten Free Original with Flax crackers (1 box) (grind in food processor to crush)

  • 2 tablespoons sugar

  • 2 tablespoons coconut oil, softened

  • 2 tablespoon yogurt (plain or vanilla) (use non-dairy variety to make dairy-free and vegan)

  • 1/2 teaspoon vanilla

  • For Filling:
  • 1 package silken tofu

  • 1/2 cup good quality cocoa powder

  • 1/2 cup chocolate chips, melted

  • 1/4 cup sugar

  • 2 tablespoons milk (use soy or almond milk to make dairy-free and vegan)


  • Preheat oven to 350F. Line 2 mini cupcake pan with silicone (or paper) liners.
  • Place crushed crackers, 2 tablespoons sugar, coconut oil, yogurt, and vanilla in the bowl of a food processor. Process until completely incorporated. Mixture should be wet enough to stick together when you press on it.
  • Take rounded 1/2 teaspoons of crust and press into the bottom of each prepared liner. Because this crust is low fat, you’ll want to press extra hard. Press mixture into 24 liners total. You may have some extra crumbs left over, which you can use for a crust in another recipe.
  • Place both pans in preheated oven for 5 minutes.
  • Meanwhile, combine all ingredients for filling (tofu, cocoa powder, chocolate chips, 1/4 cup sugar, and milk) in the bowl of the same food processor (there’s no need to wash between uses).
  • Process until completely mixed together, stopping to scrape down the sides of the machine as necessary.
  • Place approximately 1 tablespoon of filling on top of each baked crust, until the liner is filled to the very top. Bake in preheated oven for 15 minutes, until crust is firm.
  • Chill baked tarts for at least one hour before removing from liners. Store for up to one week in fridge, or freeze for up to one month. Recipe makes 24 small tarts.