How long do these tartlets need to chill before serving?

The tartlets require at least 6 hours, or preferably overnight, in the refrigerator to allow the cream filling to set completely.

Can I use a different sweetener instead of maple syrup?

While maple syrup is recommended for its liquid consistency and flavor, you could experiment with agave nectar, adjusting to taste.

What if my crust mixture isn't sticky enough?

If your buckwheat and date mixture isn't forming a sticky dough, add a few more pitted dates, one at a time, and blend again until it reaches the desired consistency.

Can I make one large tart instead of individual ones?

Yes, you can press the crust into a single 9-inch pie dish. The chilling time for the filling may need to be extended slightly to ensure it sets firm.

How should I store any leftover Raw Cacao and Cardamom Cream Tartlets?

Store any remaining tartlets in an airtight container in the refrigerator for up to 3-4 days to maintain their freshness and set texture.

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Raw Cacao and Cardamom Cream Tartlets
[Vegan, Gluten-Free]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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Four individual raw cacao and cardamom cream tartlets, garnished with a light dusting of ground cardamom, arranged on a white serving platter.

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Raw Cacao and Cardamom Cream Tartlets [Vegan, Gluten-Free]

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You’ve got to try these — we're becoming bigger fans of chocolate + cardamom with every new recipe we try. It’s a flavor combination that is highly underrated.

Ingredients You Need for Raw Cacao and Cardamom Cream Tartlets [Vegan, Gluten-Free]

For the Crust:

1 cup raw buckwheat
2/3 cup dates, pitted and roughly chopped

For the Cream Filling:

1 cup coconut cream
3 tablespoons raw cacao powder
1-2 tablespoons maple syrup
1/4 teaspoon ground cardamom

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How to Prepare Raw Cacao and Cardamom Cream Tartlets [Vegan, Gluten-Free]

Grind the raw buckwheat into a coarse flour in the food processor or high-speed blender. Add the chopped dates and blend again until both ingredients form a sticky dough.
Press this dough into 4 small tartlets tins (roughly 5 inches wide). Make sure the dough is evenly pressed into the bottom and sides. Refrigerate until needed.
In a medium-sized bowl, whisk together all the ingredients for the coconut cream filling. Pour into the four individual pie tins and refrigerate until set, at least 6 hours or overnight.
Sprinkle over a few cardamom seeds or dust with ground cardamom before serving.