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Raw Cocoa Coconut Avocado Tartelette

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

raw vegan cacao coconut avocado tartelette

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!

tartelette crust

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 vegan cacao coconut avocado tartelette

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
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine Vegan
Servings 2 tartelettes
Calories 941 kcal


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


  • 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!


My tartelette dish is Ø 5"/12,5 cm.


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


Wednesday 5th of November 2014

I love nuts in pie crusts, but I haven't tried one with chia seeds yet. It looks really good! I'm glad you found at least one sweetener that works for you.


Thursday 6th of November 2014

Thank you, Bonnie! I really fell in love with raw desserts after all. Who would have thought.. after making the worst cheesecake a month ago or so. The avocado tartelette was soo good, I already thought of making them again today. But I must resist...