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Raw Cocoa Avocado Tartelette

This is a easy recipe for a vegan, gluten-free, Raw Cocoa Avocado Tartelette! It’s no-bake, super creamy and delicious.

Raw Cocoa Avocado Tartelette

With avocados you can make the creamiest, delicious chocolate cream for desserts! It’s the perfect filling for no-bake crusts. It’s super easy to make and only takes a few minutes – seriously! No-bake recipes are perfect for the summer because this way you can calm down your cravings for chocolate cakes but don’t need to heat up your apartment additionally with oven heat. Yeay! Make it, place it in the fridge for a few hours and enjoy! < As easy as that!

Raw Cocoa Avocado Tartelette

Isn’t that cocoa avocado cream looking smooth and chocolate-y? I could eat this by the spoonful! Seriously!

Raw Cocoa Avocado Tartelette

The silky & smooth avocado cream is perfect for these tartelettes but also could be used as filling layer between two chocolate cakes or frosting!

Raw Cocoa Avocado Tartelette

I’ve topped my tartelettes with colored coconut sprinkles. I’ve got the idea from the lovely Natalie, from the blog Feasting on Fruits. If you don’t know her blog yet, you should check it out now! Her recipes are gorgeous and super creative and I love the videos she makes too because they’re so pleasing for the eyes :) In her recipe she used blueberries to color the coconut sprinkles, so you can even choose if you want the sprinkles more pink (colored with raspberries) or more purple (blueberries). I know, right?! It’s such a hard decision.

Raw Cocoa Avocado Tartelette

Raw Cocoa Avocado Tartelette

Elephantastic Vegan
This is a easy recipe for a vegan, gluten-free, Raw Cocoa Avocado Tartelette! It's no-bake, super creamy and delicious. It's the perfect treat to calm your chocolate cravings.
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Dessert
Cuisine Vegan
Servings 2
Calories 1051 kcal

Ingredients
 
 

Ingredients for the crust

  • 1 cup walnuts
  • 3 tablespoons shredded coconut , unsweetened
  • 9 medjool dates

Ingredients for the filling

  • 1 avocado
  • 1/4 cup brown rice syrup
  • 1 teaspoon coconut oil , melted
  • 3 tablespoons cocoa powder , unsweetened
  • 1/8 teaspoon cinnamon

Ingredients for the pink coconut sprinkles

  • 1 raspberry (fresh or defrosted)
  • 1/2 teaspoon shredded coconut , unsweetened

Instructions
 

  • Put all the ingredients for the crust in a kitchen processor and blend until 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.
  • Put it in the fridge for about 3-4 hours. The coconut oil will make the filling a little bit harder.
  • For the pink coconut sprinkles, put the shredded coconut in a small bowl add one raspberry and press and mix it with a spoon until the coconut sprinkles are getting a nice pink color.
  • Top the tartelettes with the spinkles before serving and enjoy!

Notes

My tartelette dish is Ø 5"/12,5 cm.
The idea for the colored coconut sprinkles is from the lovely Natalie of Feasting on Fruit. It works with other fruits as well, like she did in her post with blueberries!

Nutrition

Calories: 1051kcalCarbohydrates: 139gProtein: 15gFat: 60gSaturated Fat: 11gSodium: 73mgPotassium: 1649mgFiber: 20gSugar: 104gVitamin A: 310IUVitamin C: 10.8mgCalcium: 176mgIron: 4.5mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

Raw Cocoa Avocado Tartelette
Should you decide to give this Raw Cocoa Avocado Tarlette a try I’d love to hear how it went! Write me a comment or post a picture on instagram and tag me via @elephantasticvegan to make sure I’ll see it ^.^

Raw Cocoa Avocado Tartelette
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Recipe Rating




Michelle Regan

Tuesday 18th of August 2015

I'm so excited to see your blog growing. I have 4 avocados right now. I have to make this! I need dates though. lol looks so amazing.

Bianca

Tuesday 18th of August 2015

Thank you so much Michelle :) Instead of the dates you could use a liquid sweetener (agave, maple, rice syrup). Start by adding just a little and then add more until the chopped walnuts are getting crumbly and sticky. About 1 tablespoon should be enough.

Sina

Sunday 16th of August 2015

Oh, I love avocado chocolate pudding! <3 What a great idea to make tartelettes with it. Can't wait to try it!

Bianca

Tuesday 18th of August 2015

Thank you so much Sina! I love my little tartelette forms because they're perfect for single portions :) And no-bake desserts are just perfect for the summer.

Natalie | Feasting on Fruit

Sunday 16th of August 2015

I love you chocolate recipes <3 They are always so simple and elegant and decadent! I have made avocado pudding before and mine is never as creamy and perfect as this looks. I need to give it another try and blend the heck out of it :D haha And the pink sprinkles are beautiful, thanks for mentioning me!

Bianca

Tuesday 18th of August 2015

Aww, thank you so much Natalie. Your sprinkles idea is amazing! The simple addition makes any cake, ice cream, cupcake look so much fancier. Hahaha, yes totally blend it until super creamy, sometimes it helps making more avocado mousse because it's easier for the food processor or blender.

Rebecca @ Strength and Sunshine

Saturday 15th of August 2015

The "sprinkles"! I love that idea!

Bianca

Tuesday 18th of August 2015

Right?! So cool and easy to make :) We can all thank Natalie for her creativity :)