halfbakedharvest3.7
Mini Vegan No-Bake Chocolate Mocha Fudge and Coconut Tarts.
These tarts are completely made from whole foods, coconut, cashews, dates, vanilla and coffee make up the crust and the filling is literally just roasted cashews, cacao or cocoa powder, dates, coffee and vanilla. So simple.
👥 12 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●pan
- ●bowl
📝 Preparation Steps
1
Line 12 mini muffins tins or 6 regular size muffin tins with wax paper.
2
In a food processor, add all of the ingredients for the crust and pulse until finely chopped and combined. The dough should stick together when squeezed into a ball with your hands.
3
Press about 1 tablespoon (use closer to 2 tablespoons for a regular size muffin tin) of the dough into each muffin tin, using your finger to press the dough up the sides. Repeat with the remaining dough. Place the pan in the freezer and freezer for ⏱️ 15 minutes.
4
Meanwhile, add all the ingredients for the filling into the same food processor (no need to clean it!) and blend until smooth, thick and very creamy, about ⏱️ 10 minutes. Scrape down the sides of the bowl 2-3 times during blending.
5
Remove the tart shells from the freezer and fill with the chocolate fudge. If desired, sprinkle each tart with cacao nibs. Freeze ⏱️ 20 minutes OR place in the fridge until ready to serve. To remove, just lift the wax paper up and the tarts should pop right out. Store in a sealed container in the fridge.
Nutrition Facts
calories
309 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
4 g
sugar Content
13 g
sodium Content
80 mg
protein Content
5 g
carbohydrate Content
24 g
saturated Fat Content
17 g
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