Go Back
–+ servings
Dessert

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.
Pin Recipe Print Recipe


Prep Time20 minutes
Total Time1 hour 20 minutes
Yield10 tarts

Equipment

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.