Taking care of yourself, even if it’s against the grain, is worth it. And it’s also ok to change what taking care of yourself looks like. Sometimes it’s taking naps, sometimes it’s eating all the Double Chocolate Vegan Tarts.
How To Make These Double Chocolate Vegan Tarts
As far as tarts go, this recipe is pretty easy with two parts: crust and filling.
It’s rich and luxurious but also free from oil and processed sugar! It’s made with nuts and avocados and sweetened with dates!
This tart is double chocolate because the crust and filling are both chocolate themed! Top it with some bright and flavourful fruit and you have yourself the most impressive and delicious dessert!
This took a few attempts. Like I said, sometimes I want to give up but I don’t. And I’m so glad I didn’t because this chocolatey tart is as tasty and pretty as any other. As a bonus, this one is full of fiber, healthy fats and antioxidants!
Happy double chocolate vegan tart making health foodies!
Double Chocolate Vegan Tarts (made with avocado)
- Tart Pans
- Food Processor
- Blender (ideally high-speed with plunger)
- 1 cup almonds
- ¼ cup cacao nibs , optional
- 1 cup Medjool dates , pitted (~ 10 medjool dates)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon cinnamon
- ¼ teaspoon sea salt
- 1 tablespoon almond milk or soy milk
- 1 large ripe avocado , peeled and pit removed
- 1 large overripe banana (~ 1 cup mashed)
- 8 medjool dates , pitted
- ¼ teaspoon sea salt
- ¼ cup almond milk or soy milk
- ¼ cup unsweetened cocoa powder
- Fresh Berries
- Hemp Seeds
- Cacao Nibs
- First, make the crust. Add all crust ingredients, except almond milk, to a food processor and pulse 7-10 times until the almonds are broken up. Then process on low until crumbly. Pour in the almond milk and continue to process until the mix starts clumping together. The mix should easily stick together when you squeeze it between your fingers. Transfer the crust to a bowl and set aside.
- Line 4 (3-4 inch) tart pans or molds with either parchment paper or plastic wrap, making sure to line up the sides of the pans as well. This keeps the tarts from sticking. You can also use a 6 to 8-inch tart pan. Divide the crust among the tarts and, one tart at a time, begin pressing the crust into the tart and working it a little bit up the sides. The crust should be no less than ½ inch thick.If using an 8-inch tart pan, you might not have enough crust to work up the sides of the pan. This is ok. Just press the crust into the bottom of the pan.
- Place the crusts-lined pans in the freezer for 20 minutes to set.
- Next, make the mousse. Add all the mousse ingredients, except the cocoa powder, to a blender and blend on high until the mixture is combined but not smooth. Now add the cocoa powder and blend again until smooth.
- Remove the crusts from the freezer. Remove the tart crusts from the pans/mold and gently peel the parchment or plastic wrap off the crusts and transfer to a serving plate. Fill each tart with the chocolate filling. Garnish with fresh berries, hemp seeds and cacao nibs, if using, and serve!
- If not enjoying immediately, the tarts can be kept in the fridge before serving for about 1 hour. Otherwise, keep the tart shells in the freezer before assembling.
- You can also make one big tart as opposed to 4 small ones. I recommend using a 6 to 8-inch tart pan. The bigger the tart pan, the thinner the crust will be.
- If you have hard dates, you can soak them for 15 to 30 minutes in warm water.