These mini chocolate tarts make for the perfect afternoon baking project. Use the microwave to easily melt chocolate and coconut milk into a simple ganache filling. Top it off with a ripe raspberry or switch up fruit for variety.

Mini Vegan Chocolate Tarts

Makes 15 tarts

Active Time: 15 minutes

Total Time: 1 hour, 15 minutes

1 (2-ounce) package frozen phyllo shells (15 shells)

6 tablespoons vegan dark chocolate chips

1/4 cup unsweetened coconut milk

Mixed fruit for garnish

1. Preheat oven to 350 F.

2. Arrange phyllo cups on a large rimmed baking sheet. Bake until crisp, 3 to 5 minutes.

3. Meanwhile, place chocolate chips and coconut milk in a medium microwave-safe bowl. Microwave on Medium for 1 minute 15 seconds. Add salt and stir until smooth.

4. Fill each phyllo cup with the chocolate mixture and garnish with fruit, if desired. Refrigerate until firm, about 1 hour.

Make-ahead tip: Refrigerate, ungarnished, for up to three days; add fruit just before serving.

Recipe nutrition per serving: 52 Calories, Total Fat: 4 g, Saturated Fat: 2 g, Carbohydrates: 5 g, Fiber: 1 g, Total Sugars: 2 g, Added Sugars: 2 g, Sodium: 20 mg, Potassium: 52 mg.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.