Do I need to bake this Cocoa Avocado Tartlet?

No, this tartlet is entirely raw. The crust is pressed, and the filling sets in the refrigerator for 3-4 hours, thanks to the coconut oil.

Will the avocado taste be noticeable in the tartlet filling?

The avocado provides a creamy texture and healthy fats, but its flavor is masked by the cocoa powder, rice syrup, and cinnamon, resulting in a rich, chocolatey taste.

How do I make the pink coconut sprinkles?

Simply combine 1/2 teaspoon shredded coconut with one fresh or defrosted raspberry in a small bowl, pressing and mixing until the coconut turns pink.

Can I make these tartlets ahead of time?

Yes, the tartlets require 3-4 hours in the fridge to set, making them perfect for preparing several hours or even a day before serving.

Can I use a different sweetener instead of organic rice syrup?

While organic rice syrup is specified, you could experiment with other liquid sweeteners like maple syrup or agave nectar, adjusting to taste for desired sweetness and consistency.

22 hours ago

Cocoa Avocado Tartlet
[Vegan, Raw, Gluten-Free]

BH By: Bianca Haun

Author Bio

Bianca Haun is the food blogger behind Elephantastic Vegan, through which she shares her favorite... Read More

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A single cocoa avocado tartlet, topped with vibrant pink coconut sprinkles, presented on a white plate.

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Ingredients You Need for Cocoa Avocado Tartlet [Vegan, Raw, Gluten-Free]

For the Crust:

1 cup walnuts
3 tablespoons shredded coconut
9 Medjool dates

For the Filling:

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

For the Pink Coconut Sprinkles*:

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

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How to Prepare Cocoa Avocado Tartlet [Vegan, Raw, Gluten-Free]

Put all the ingredients for the crust in a kitchen processor and blend until it the mixture starts to form little clumps.
Put the crust mixture in a tartlet form** 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 tartlet with the sprinkles before serving and enjoy!