Mocha Almond Tarts [Vegan, Gluten-Free]

Contents

Mocha Almond Tarts [Vegan, Gluten-Free]Crumbly almond crusts and rich mocha fillings unite in these indulgent vegan and gluten-free treats. To create this delightful dessert, you’ll need: 1 cup almond flour 1/2 cup coconut sugar 1/4 teaspoon salt 1/2 cup unsalted cashew butter 3 tablespoons maple syrup 1/4 cup melted coconut oil To craft delectable Vegan and Gluten-free Mocha Almond Tarts, start by preheating your oven to 350°F (175°C).

Wanting to create the illusion that you’ve spent hours perfecting a sweet treat? Despite their elegant appearance and rich flavor profile, these dishes are incredibly quick to prepare and present, requiring minimal effort. While not cloyingly sugary, these dishes pair exquisitely with a variety of evening meals.

Mocha Almond Tarts [Vegan, Gluten-Free]

Crumbly almond crusts and rich mocha fillings unite in these indulgent vegan and gluten-free treats. To create this delightful dessert, you’ll need:

1 cup almond flour
1/2 cup coconut sugar
1/4 teaspoon salt
1/2 cup unsalted cashew butter
3 tablespoons maple syrup
1/4 cup melted coconut oil

2 cups raw almonds
2 tbsp coconut oil
½ cup instant coffee
2 tablespoons flaxseed meal + 1/4 cup water
2 tsp maple syrup

1 pkg silken tofu
1 tbsp maple syrup
2 tbsp instant coffee
2 tbsp cocoa powder
¼ teaspoon stevia (or alternative sweetener)

To craft delectable Vegan and Gluten-free Mocha Almond Tarts, start by preheating your oven to 350°F (175°C).

With the food processor running continuously, combine all crust ingredients excluding the flaxseed and water. Process for approximately one minute, or until the mixture forms a cohesive mass. In a distinct vessel, combine the liquid with the ground flaxseed, followed by the incorporation of the remaining crust components. Scoop approximately one tablespoon of crust mixture into each lightly greased muffin tin cup, pressing it firmly onto the bottom and up the sides to form a secure base for the filling. Ensure that the material is evenly thick throughout to avoid any weak or fragile areas. Combine ingredients in a large bowl; beat with an electric mixer until smooth and creamy. Store in the freezer for a minimum of 20 minutes.
During the crust’s setting time, combine all filling ingredients in a blender and blend for approximately 30 seconds to achieve a smooth mixture.
To effortlessly release stuck muffin liners, simply run a knife’s edge carefully around the tin’s perimeter, allowing the crusts to slide out with ease. Arrange the crusts on a baking sheet and fill each one to the brim with the desired filling. Let stand at a refrigerated temperature of at least 30 minutes prior to serving. Before serving, allow frozen treats to thaw at room temperature for 5-10 minutes. If stored in the refrigerator, the centers of these items will soften slightly more compared to freezing them.