Rich Chocolatey Vegetable Tarts


Each vegetable works well with chocolate by itself, but when used all together, this recipe is to die for.

Categories: , , ,


Recipe Type: Main Entree
Author: Joshua Ploeg
Prep time:
Cook time:
Total time:
Serves: 12 servings
Each vegetable works well with chocolate by itself, but when used all together, this recipe is to die for.


  • 1 cup sliced mushrooms
  • ½ cup thinly sliced onion
  • 2 minced garlic cloves, or to taste
  • 1 teaspoon tamari, or to taste
  • ¼ cup minced, fresh chives
  • 1 batch Do-It-Yourself Cocoa Piecrust, using half the sugar and 1/2 teaspoon garlic powder (recipe below)
  • 2 cups sliced artichoke hearts
  • Juice of 1 lemon (optional)
  • ½ teaspoon salt
  • 12 basil leaves (more if they are small)
  • 1 cup sliced tomatoes, or 12 thin slices, drained to remove excess water
  • 3–4 ounces chopped bittersweet or unsweetened chocolate
  • 1 tablespoon olive oil


  1. Preheat oven to 425˚. Lightly grease a 12-cup muffin tin.
  2. Mix mushrooms, onion, garlic, tamari and chives together in a bowl. Set aside.
  3. Divide the dough into 12 little balls, roll out into thin crusts (⅛- to ¼-inch thick) on a floured board, and press into the muffin tin. In each crust, place an equal portion of artichoke, followed by an equal portion of mushroom mixture on top. Sprinkle with a little lemon juice if you wish, and salt. Next add a basil leaf, then a tomato slice, and finish with chocolate pieces and a sprinkle of olive oil.
  4. Bake for 12 minutes, reduce temperature to 375˚, and cook for 15 minutes more, or until the crust is done to your liking.

Do-It-Yourself Cocoa Piecrust

Author: Joshua Ploeg
Prep time:
Total time:
Serves: 2 crusts


  • 2 tablespoons sugar
  • ¼ cup sweetened or unsweetened cocoa powder
  • 1 ¼ cups sifted unbleached white flour
  • ¼ teaspoon salt
  • ½ cup cold vegan margarine (or oil: coconut oil works well; use slightly less than ½ cup)
  • 3–4 tablespoons cold water


  1. Preheat oven to 425˚.
  2. Mix the sugar, cocoa powder, flour and salt in a bowl. Cut in margarine until the mixture resembles coarse crumbs.
  3. Mix water in by the tablespoon until you can form a malleable ball.
  4. Roll out the dough to fit lightly greased pie pans, and press in gently. Prick here and there with a fork; then add filling.


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