Almond Pulp Chocolate Cheesecake Tarts. My almond pulp chocolate tarts are the best way to use up your leftover almond pulp! I have been trying really really hard lately to NOT turn on the oven! It has been record high temperatures in upstate New York this summer. I'm talking 95-97 degrees for days in a row with no rain. I mean, I love the hot weather and dread the winter, but the thought of turning on the oven in this heat... So after I made a fresh batch of almond milk this week I wanted to come up with another no bake almond pulp recipe and then I came up with these mini almond pulp chocolate tarts!
NOTE: before you get started, know that you need to soak the cashews overnight! Add your 2 cups of cashews to a bowl or container. Fill with water to completely cover the cashews. Allow to soak in the water overnight.
Almond Pulp Chocolate Cheesecake Tarts are:
- A quick & easy chocolate tart recipe
- Dairy free.
- Gluten free.
- Made for chocolate lovers!
What's in my almond pulp chocolate cheesecake
- Almond pulp: high in fiber.
- Cacao powder: rich in nutrients like fiber, iron, magnesium and phosphorus. It also contains tryptophan, which is needed to make the good mood hormone, serotonin!
- Dates are very nutritious. They contain fiber, potassium, magnesium, copper, manganese, and more! Fiber is the food of choice for your good gut bugs. And a happy gut is good for your mood and mental health.
- Cashews are my favorite nut. I like to eat them raw, and use them in most of my desserts. They're high in healthy fats and an excellent source of many nutrients. They are what gives my chocolate tarts a creamy texture.
- Vanilla extract gives these tarts more flavor. Make sure you buy pure vanilla extract. If you look on the label you should see" pure vanilla extract" and not "imitation or artificial vanilla extract."
- Vanilla soy milk adds more vanilla flavor and a creamy texture. This also adds some more protein and nutrients like calcium and vitamin D.
- Coconut oil helps to firm these tarts up since it is a solid at room temperature. Coconut oil is a fat that is sent directly to your liver to be burned as energy! Other fats usually circulate around your body before they are burned for energy.
What is almond pulp?
Almond pulp is the fibers left over after you make almond milk. After you make almond milk, you are left with the "pulp" in your nut milk bag. This pulp contains nutritional benefits so don't throw it away! And, it is great for making so many different treats.
How long can you keep almond pulp in the fridge?
You can keep almond pulp in the fridge for about 5 days. I usually make my almond pulp treats within a day or two after I make almond milk.
The great thing about these almond pulp chocolate tarts is that they are frozen! So you don't need to worry about eating them up quickly before they go bad.
What can I make with leftover almond pulp?
If you're like me and make a lot of homemade almond milk, you're probably always on the lookout for new almond pulp recipes. Other than these chocolate almond pulp tarts, here are some other almond pulp recipes to try.
- Banana bread!
- Almond Pulp Reese's Balls
- Banana Almond Pulp Muffins (one of the most popular recipes on my site!!)
- Almond Pulp Brownie Bites
What's the difference between cocoa and cacao?
Cacao or cocoa, I'm sure you have noticed that different chocolate packages read one or the other. No it is not a spelling error!
Chocolate is made from cacao beans. Cacao is chocolate in it's raw form, completely unprocessed and containing all those amazing health benefits you read that chocolate has. Cacao contains fiber, iron, selenium, magnesium, manganese, and chromium.
Cocoa on the other hand, is when manufacturers take cacao and process is. The processing kills a lot of those beneficial compounds. Cocoa powder also has less than half the beneficial fat content left over.
The higher the cacao percentage, the more nutrients it has and the better for you it is.
How to make my almond pulp chocolate cheesecake
Start by soaking the cashews overnight.
Soaking allows the cashews to soften up and be able to blend into that creamy "cheesecake-like" texture. Don't skip this step or your filling will not be as smooth and creamy as it should be.
Step 1: The chocolate almond pulp crust:
In a blender or food processor, add the: 1 cup almond pulp, ½ cup raw cacao powder, and ½ cup pitted dates.
Food process until the mixture resembles coarse crumbs.
Scoop the mixture evenly between your 8 mini tart molds.
PS I GOT ENGAGED LAST WEEK !!! WE ARE SO EXCITED!
Press the crust firmly into the bottom and up the sides of the molds.
Set these aside while you prepare the chocolate filling.
Step 2: The chocolate filling:
Rinse your blender or food processor out out before adding the filling ingredients. Add: 2 cups soaked raw cashews, ½ cup full fat coconut milk, ¼ cup raw cacao powder, 1 teaspoon vanilla extract, ½ cup vanilla soy milk, ¼ cup coconut oil (melted and then cooled slightly), and ½ cup pitted dates.
Food process until the mixture is completely smooth and creamy. Some food processors are not as strong as others. You may need to let your food processor run upwards of 10 minutes. Don't cut the time too short or you will not get that smooth and creamy texture. Turn your food processor off and test the batter if you can't tell just by looking at it. It should feel smooth and not grainy at all.
Pour your mixture evenly between the tart molds. If you want to use up your leftover coconut milk, swirl it into the top of some of your chocolate tarts.
Place them in the freezer for at least 2 hours to firm up. And allow your almond pulp chocolate tarts to sit at room temperature for about 10 minutes before serving to get that perfectly creamy texture.
Storing your almond pulp chocolate mini cheesecakes
You can store these tarts in the freezer for 1-2 months. To store them, remove them from the tart molds. Then, place them in a parchment paper lined ziplock bag. Or, a parchment paper lined airtight container. The parchment paper helps to prevent them from freezing and sticking to the container.
More healthy no bake cheesecake recipes:
- Dulce de Leche Cheesecake
- Strawberry Cheesecake Balls
- Strawberry Cheesecake
- Chocolate Cheesecake Tarts with Almond Pulp
- Dark Chocolate Cheesecake
- Snickers Cheesecake
If you try this Vegan Almond Pulp Chocolate Mini Cheesecake Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!
Almond Pulp Chocolate Cheesecake Tarts
- Food processor
For the chocolate almond pulp crust:
- 1 cup almond pulp
- ½ cup raw cacao powder
- ½ cup pitted dates
- NOTE: before you get started, make sure to soak your cashews overnight!!
For the crust:
- In a food processor, add the 1 cup almond pulp, ½ cup cacao powder, and ½ cup pitted dates. Food process until the mixture resembles coarse crumbs.
- Divide the crust mixture evenly between the 8 tart molds. Press the crust firmly into the bottom and up the sides. Set aside.
For the filling:
- Rinse the food processor out.
- Add in 2 cups soaked raw cashews, ½ cup full fat coconut milk, ¼ cup raw cacao powder, 1 teaspoon vanilla extract, ½ cup vanilla soy milk, ¼ cup melted coconut oil (make sure it's not too hot), ½ cup pitted dates. Allow the food processor to run until the mixture is very creamy. Depending on the strength of your food processor engine, this may take up to 10 minutes.
- Pour the filling evenly between the 8 tart molds.
- OPTIONAL: swirl extra coconut milk into the top of the tart.
- Freeze for at least 2 hours to set. Allow to thaw at room temperature 15 minutes before eating for a perfect creamy texture.
- Store these on top of parchment paper either in plastic ziplock bags or an airtight container. They can be stored in the freezer for 1-2 months.