These chocolate avocado tarts are a healthy, satisfying dessert! The star of this no bake chocolate recipe is the ripe avocado and nut butter we use for the filling. You won’t taste the avocado, but you will love the taste of this rich and healthy plant-based recipe.

WHY I MADE THESE CHOCOLATE AVOCADO TARTS

Why combine chocolate and avocado? Well, the two flavors balance each other perfectly. The crunch from the chocolate crust and the creaminess of the avocado filling are a match made in heaven. Using avocado in this dessert creates a fiber-packed filling that tastes as good as it looks.

And no–you won’t taste the avocado in this chocolate dessert. Unless, of course, you want to! More on that in the recipe card below.

WHAT IS A CHOCOLATE AVOCADO TART?

These delightful dessert tarts combine two flavors that you don’t always see together: chocolate and avocado. The crunchy chocolate crust forms the base of these tarts while the avocado filling has a pudding-like texture that firms up in the freezer.

These vegan chocolate avocado tarts are a unique and tasty little treat!

WHAT’S IN THESE CHOCOLATE AVOCADO TARTS?

The full recipe for these raw vegan chocolate avocado tarts is below, but here are the main ingredients for both the crunchy chocolate crust and the no-dairy filling:

• Almond Flour: We use almond flour for the chocolate crust instead of all-purpose flour to make the crust a bit healthier. Almond flour naturally has more protein and more fiber than all-purpose flour, and it works great for this recipe!
• Cocoa Powder: For a wonderfully chocolate-y crust, simple cocoa powder creates the taste we all know and love without the added sugar. I like to use Dutch processed cocoa for the darkest color.
• Coconut Oil: We’ll bind the crust together using coconut oil instead of butter. Brush some along the sides of the tart pan too to help the tarts pop out easily.
• Maple Syrup: Both the crust and the filling are naturally sweetened with maple syrup. Add a bit more maple syrup to the filling if you want to be sure there’s absolutely no avocado taste.
• Avocado: The star of our filling is a surprising fruit–avocado! Although avocado isn’t a typical dessert ingredient, it works well in this recipe by creating a creamy, protein-packed filling that you can even eat on its own.
• Nut Butter: Bind the filling together and add some “fluff” by incorporating the nut butter of your choice. I used cashew butter for this recipe, but you can use whatever butter you like! Peanut, almond, hazelnut, sunflower… the possibilities are endless.

HOW DO YOU MAKE THESE NO BAKE DESSERT TARTS?

It’s easy. Really! The first step is to mix together the ingredients for the chocolate crust. Grease the tart pans with a bit of coconut oil, and then press about 1 tbsp of dough into each pan. Place the pan in the freezer.

Meanwhile, create the avocado filling. Simply blend all of the filling ingredients in a food processor until smooth and creamy. Dollop about 1-2 tbsp of the filling into each chocolate crust. Freeze for about an hour and then pop out the individual tarts to serve! Yum!

IS THIS CHOCOLATE AVOCADO RECIPE HEALTHY?

Well, I generally don’t like to categorize individual foods as healthy or unhealthy. Instead, I believe eating a balanced diet that mainly consists of whole, natural foods is more important than scrutinizing individual meals and ingredients.

That being said, the recipe for these homemade chocolate avocado tarts contains mostly wholesome ingredients. The main ingredients for this raw vegan dessert are almond flour, maple syrup, cocoa powder, avocado, and nut butter! Sounds pretty good to me.

DO I NEED ANY SPECIAL EQUIPMENT?

Yes, you will need a mini muffin pan to make this recipe, as well as a food processor or a blender.

You could always use a regular-sized muffin pan if you have it, which will make larger tarts.

CAN I EAT AN AVOCADO THAT’S GONE BROWN?

Yes! Despite the color, an avocado that’s turned brown (NOT moldy) is still safe to eat.

Avocado turns brown when exposed to air due to a chemical reaction that does not effect the freshness of the avocado at all. So, yes, a brown avocado is still safe to eat. Just be sure the avocado is brown due to being exposed to air, and not because it’s rotting.

HOW DO YOU STORE THESE CHOCOLATE AVOCADO TARTS?

Storing these tarts is easy! Just remove the tarts from the pan and place them in a large Ziploc bag. Store them in the freezer for up to a month.

Note that these tarts will darken in color as the avocado oxidizes when exposed to air.

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If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

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Chocolate Avocado Tarts

These chocolate avocado tarts are a healthy, satisfying dessert! The star of this no bake chocolate recipe is the ripe avocado and nut butter we use for the filling. You won't taste the avocado, but you will love the taste of this rich and healthy plant-based recipe.

Print Pin Rate

Course: Dessert

Prep Time: 20 minutes minutes

Resting Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 10 tarts

Equipment

• Almond Flour
• Dutch Cocoa Powder
• Mini Muffin Pan

Ingredients

Chocolate Crust

• 1 c almond flour
• 1/4 c cocoa powder
• 2 tbsp coconut oil, melted plus extra for greasing
• 2 tbsp maple syrup
• Pinch of salt

Avocado Filling

• 1 ripe avocado small or medium sized
• 1/2-3/4 c maple syrup
• 1/3-1/2 c nut butter of your choice like cashew or almond butter
• 1 tsp vanilla

Optional Toppings

• Dried rose petals, nut butter, whipped cream

Instructions

Chocolate Crust

• Grease the insides of a mini muffin pan with coconut oil.
• Mix all of the chocolate crust ingredients together in a large bowl. It might be easier to start with a spoon and then use your hands as the dough will be thick.
• Divide the dough into 12 equal balls (about 1 tbsp each). Press each dough ball inside the muffin pan, covering the bottom and sides.
• Place the muffin pan in the freezer while you prepare the filling.

Avocado Filling

• Use a food processor to blend all of the filling ingredients together, starting with the lesser amounts of maple syrup and nut butter. It should come together quickly, and the filling should be very smooth and creamy.
• Taste the filling and add more maple syrup to increase the sweetness, if necessary, or more nut butter to conceal the avocado taste if it comes through.

Assembly

• Spoon about 1 tbsp of the filling inside of each crust, smoothing down the top so it's flat.
• Freeze for 1 hour.
• Use a knife to gently loosen each chocolate avocado tart from the sides of the muffin pan. It should come out easily if you greased the pan.
• Enjoy cold.