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

Total Time 10

Servings

Calories 1051kcal

Author Elephantastic Vegan

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

US Customary - Metric

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