With a creamy filling and a nutty crust, these gluten free tarts are just right for dessert.
No-Bake Mocha Tarts [Vegan]
- 1 1/2 cups rolled oats
- 1/2 cup nuts/seeds of choice
- 1/8 tsp sea salt
- 1/2 cup dates, or other dried fruit
- 1 cup raw cashews
- 4-oz dairy-free chocolate (about 1/2 cup)
- 1/2 cup full-fat coconut cream
- 1 tablespoon espresso powder
- 1/4 cup maple syrup
Before prepping the tarts, soak the cashews and dates in hot water for 30 mins or in room-temp water for at least 3 hours.
In a food processor, blend all the crust ingredients into a moist, sand-like mixture.
Transfer the crust mixture to a greased tart pans and press into the edges. Set aside.
Add the filling ingredients to the food processor and blend until smooth and creamy.
Pour into the filling mixture into the prepared crusts and let set in freezer for 2+ hours.
To serve, let thaw for about 10 minutes before serving.