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almond pulp chocolate tarts

Almond Pulp Chocolate Cheesecake Tarts

My almond pulp chocolate mini cheesecakes are a great way to use up almond pulp left from making almond milk or almond milk creamer! Chocolate almond pulp cheesecakes are made with all healthy ingredients, and they are so delicious! Made for chocolate lovers with a chocolate crust and a chocolate filling. They are gluten free, dairy free, and vegan friendly!
5 from 6 votes
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Prep Time 20 minutes
freezing time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 tarts
Calories 444 kcal

Equipment

Ingredients
  

For the chocolate almond pulp crust:

For the chocolate filling:

  • 2 cups raw cashews, soaked overnight
  • 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 then cooled
  • ½ cup pitted dates

Instructions
 

  • 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.

STORAGE:

  • 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.

Notes

GET MY FOOD PROCESSOR HERE
GET MY MINI TART MOLDS HERE
Nutrition facts on this recipe are just an estimate and may vary based on the ingredients you choose.

Nutrition

Serving: 1tartCalories: 444kcalCarbohydrates: 28.8gProtein: 15gFat: 25.3gPotassium: 450.4mgFiber: 6gIron: 2.55mg
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