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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. It's the perfect treat to calm your chocolate cravings.
Course Dessert
Cuisine Vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 1051kcal
Author Elephantastic Vegan


Ingredients for the crust

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


  • 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!


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!


Calories: 1051kcal | Carbohydrates: 139g | Protein: 15g | Fat: 60g | Saturated Fat: 11g | Sodium: 73mg | Potassium: 1649mg | Fiber: 20g | Sugar: 104g | Vitamin A: 310IU | Vitamin C: 10.8mg | Calcium: 176mg | Iron: 4.5mg