How do I prevent the tart crusts from sticking to the muffin tin?

If the crusts are sticking, gently run a knife around the edges of each tart before attempting to remove them from the muffin tin.

Can these Mocha Almond Tarts be made ahead of time?

Yes, after pouring the filling, you can set them in the fridge or freezer for at least 30 minutes, making them perfect for advance preparation.

What's the difference in texture if I chill versus freeze the tarts?

Freezing the tarts will result in a firmer middle, while chilling them in the fridge will leave the filling a little looser.

Is there a specific way to ensure the crust is evenly formed?

Press about 1 tbsp of the crust mixture into each muffin tin cup, ensuring it covers the bottom and sides without any thin spots, then freeze for at least 20 minutes.

Can I adjust the sweetness level of the filling?

The recipe includes 1 tbsp of maple syrup and 1/4 tsp of stevia (or other sweetener) in the filling, so you can adjust the stevia amount to your preference.

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Mocha Almond Tarts
[Vegan, Gluten-Free]

Name: Mocha Almond Tarts [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 10-12
Ingredients: Crust:; 2 cups raw almonds; 2 tbsp coconut oil; ½ cup instant coffee; 2 tbsp flax meal + ¼ cup water; 2 tsp maple syrup; Filling:; 1 pkg silken tofu; 1 tbsp maple syrup; 2 tbsp instant coffee; 2 tbsp cocoa powder; ¼ tsp stevia (or other sweetener)

AF By: Ashley Flitter

Author Bio

Ashley N. Flitter is a web nerd and avid home cook who blogs at The... Read More

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Close-up of individual mocha almond tarts, showcasing their dark crust and creamy light brown filling, garnished with a sprinkle of cocoa powder.

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Mocha Almond Tarts [Vegan, Gluten-Free]

10-12

Dairy Free

Vegan

If you want to make your friends think you spent all day in the kitchen working on dessert, then these are for you. While they may look and taste fancy, they take next to no time to prep and serve. They aren't overly sweet, but they make the perfect complement... Read More

Ingredients You Need for Mocha Almond Tarts [Vegan, Gluten-Free]

Crust:

2 cups raw almonds
2 tbsp coconut oil
½ cup instant coffee
2 tbsp flax meal + ¼ cup water
2 tsp maple syrup

Filling:

1 pkg silken tofu
1 tbsp maple syrup
2 tbsp instant coffee
2 tbsp cocoa powder
¼ tsp stevia (or other sweetener)

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How to Prepare Mocha Almond Tarts [Vegan, Gluten-Free]

Place all crust ingredients, except for the flax and water, into a food processor and pulse until it comes together, about one minute. In a separate bowl, mix together the water and flax meal and then mix in the other crust ingredients. Press about 1 tbsp of crust mixture into a lightly greased muffin tin cup on the bottom and up the sides. - make sure there are no thin spots. Repeat until mixture is used up. Place in freezer for at least 20 minutes.
While crust is setting, place all filling ingredients into a blender and blend until well combined - about 30 seconds.
Gently remove crusts from muffin tins - if they are sticking just gently run a knife around the edges and then they should slide out. Place crusts on a cookie sheet and then pour in the filling to the top of each. Set in the fridge or freezer for at least 30 minutes before serving. If freezing, let them sit out for 5-10 minutes before you serve them. If you put them in the fridge the middles will be a little looser than if you freeze them.

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Comments:

Lau says:

April 19, 2015 at 7:17 pm

Was I supposed to use only the powder of the instant coffee? I made coffee (liquid) for the crust and filling and the tarts are watery (but the taste is good!)…