Raw Cocoa Coconut Avocado Tartelette

This Raw Cocoa Coconut Avocado Tartelette will blow your mind! The filling is super creamy because of the avocado.

I finally ordered & received a suitable sugar alternative for me: rice syrup. It’s fructose-free (and gluten-free) and its ingredients are only rice and water. Rice syrup is a little less sweet than normal white sugar or liquid sweeteners, so if you want to sub rice syrup with agave syrup or maple syrup it’s best to use about 10% less of the amount given. So, of course, I had to immediately create a dessert to try it out. It’s a raw cocoa coconut avocado tartelette. So good!

For the crust I used cashews & almonds and desiccated coconut as a base and added some chia seeds. The filling consists mainly of avocado and cacao.

Raw Cocoa Coconut Avocado Tartelette

Elephantastic Vegan

This Raw Cocoa Coconut Avocado Tartelette will blow your mind! The filling is super creamy because of the avocado.

5 from 1 vote

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine Vegan

Servings 2 tartelettes

Calories 941 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Ingredients for the crust

• ▢ 1/3 cup cashews
• ▢ 1/3 cup almonds
• ▢ 1 cup shredded coconut unsweetened + additional to add on top
• ▢ 1/2 teaspoon chia seeds
• ▢ 1/5 cup brown rice syrup

Ingredients for the filling

• ▢ 1 avocado
• ▢ 1/4 cup brown rice syrup
• ▢ 1 tablespoon melted coconut oil
• ▢ a few drops homemade vanilla vodka
• ▢ 1/3 cup unsweetened cacao powder
• ▢ 1/2 teaspoon lemon juice
• ▢ 1/4 teaspoon cinnamon

Instructions

 

• Put all the ingredients for the crust in a kitchen processor and blend until it the mixture starts to form little clumps.
• Put the crust mixture in the tartelette forms and press it on the bottom and on the sides. It's easier when you use a spoon to press it down.
• Clean the kitchen processor.
• Cut and peel the avocado. Put all the ingredients for the filling in the kitchen processor and blend again until it's a smooth cream.
• Add the filling on the crust and flatten the surface with a knife or spatula.
• Top it with some shredded coconut flakes and put it in the fridge for about 3-4 hours. The coconut oil will make the filling a little bit harder. Enjoy!

Notes

My tartelette dish is Ø 5"/12,5 cm.

Nutrition

Calories: 941kcalCarbohydrates: 107gProtein: 17gFat: 61gSaturated Fat: 26gSodium: 185mgPotassium: 1167mgFiber: 17gSugar: 68gVitamin A: 145IUVitamin C: 10.6mgCalcium: 165mgIron: 5.7mg

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