July 24: Gluten- and White/Brown Sugar-free, Dairy-Free Chocolate Fruit Tartlets!

This one is done as per the request of my friend Nikki!

My friend Leslie came over to bake this one with me. We were going to try to not make this one chocolatey, but we're having trouble thinking of a non-nut flour alternative to wheat that isn't cocoa.

Note: Make sure to grease your tartlet pans! Otherwise they will yield delicious brownies that are impossible to remove.

Filling:
18 very small strawberries (6 regular size strawberries), smashed to a pulp
Juice of 1 1/2 lemon
12 lemons, zested (Note: if this is too much, as it may be, you can mess with the strawberry/lemon ratio. More strawberries is delicious too!)
3/4 cup coconut
1 cup honey
Strawberries for garnish

Tarts:
1 cup honey
1/2 cup cocoa
A pinch salt
2 egg whites
1 tsp vanilla

To make the tarts:
Preheat the oven to 350 degrees.
In a medium-size bowl, using an electric mixer, mix together honey, cocoa, and salt until thoroughly mixed. Add egg whites and vanilla and beat until mixed. Do not over-mix - the egg whites will stiffen. Fill up tartlet pans halfway and bake for 10 minutes or until a toothpick inserted in the center of the tartlet comes out clean.
Remove and let cool in tartlet pans; after a few minutes, remove from pans and let cool on a rack.

To make the filling:
Mix all ingredients but strawberries over heat and stir until they all stick together. Add strawberries and make sure they are thoroughly mixed in. Once at the desired consistency, remove from heat and let cool.

To put together:
Poke or scoop and indent into the tartlets once they have cooled. Put in the desired amount of filling and garnish with strawberry slices. Enjoy!