I’ve mentioned it before but I love anything miniature. There’s something about making mini cakes, cookies, tarts and pies that make me smile. It also means that having 2 or 3 is completely acceptable (in my book at least)!
Just look how cute!?!
This recipe is adapted from my chocolate avocado pudding with cacao nibs and it works perfectly as a pie or tart filling. This is a basic raw chocolate pudding filling but you can add extracts, spices, nut butter or other flavorings to suite your taste. As for the raw crusts, use your favorite nut and your preference of dried fruit to help bind the mixture together. I’ve tried different combinations previously with yummy results – pecans and dates, almonds and raisins, peanuts and dates- but the combination pictured below is dried fig and almonds. I love the texture of dried figs but use whichever fruit you like best!
No-Bake Chocolate Pudding Mini Tarts
2/3 cup nuts of choice (almonds, pecans, cashews, walnuts, peanuts, hazelnuts)
4 medjool dates OR 4 dried figs OR 6-7 prunes OR 1/3 cup raisins* (dates have neutral flavors while others are more distinct)
3 Tbsp shredded coconut
sprinkle of hot water (to help bind)
For Chocolate Pudding Filling
2 ripes avocados
1 tsp pure vanilla extract
5 – 7 Tbsp cacao powder, cocoa powder or carob powder to taste (carob will produce a slight coffee flavor)
2-4 Tbsp honey, maple syrup or agave to taste OR 1 banana (but will have a slight banana flavor)
several shakes of ground cinnamon, optional
6- 10 drops Vanilla stevia drops (or more honey, maple syrup or agave) to taste
pinch of sea salt
shredded coconut or coconut flakes
mini chocolate chips or cacao nibs
other topping ideas: fresh or dried fruit, chopped nuts, whipped cream, ground cinnamon, orange/lemon/lime zest, shaved chocolate
To prepare crusts
1. Line a mini muffin pan with plastic wrap.
2. Combine all ingredients in a food processor and pulse until a thick mixture forms into a ball. If the mixture seems too try and isn’t coming together, add another sprinkle of water and pulse again.
3. Divide mixture into 12 balls and press into the plastic-wrap lined muffin pan along bottom and sides to create a crust/shell. To avoid the mixture sticking to your hands, use another sheet of plastic wrap to evenly spread and form the crust.
4. Refrigerate for 15-20 minutes (helps harden the mixture slightly). Meanwhile prepare filling.
5. Working one at a time, carefully remove the crusts by pulling on the plastic wrap and set the crusts on a baking sheet or plate then set aside.
To prepare filling
1. In a food processor, add all ingredients and puree until well combined and smooth.
2. Spoon mixture into prepared tart shells and refrigerate for an hour or more to let flavors blend. Garnish with shredded coconut and cacao nibs/chocolate chips and enjoy!
Makes about 12 tarts
*Recipes Notes: Use dates for a more neutral and less pronounced flavor; figs, prunes and raisins all more discernible flavors but are equally delicious!
Flavor Ideas and Combinations
- Chocolate-Peanut Tart: Use peanuts and dates for the crust, use honey or agave for the sweetener and add a spoonful of creamy peanut butter to filling (optional). Top with crushed peanuts and chocolate or carob chips.
- Banana-Chocolate Tart: Use cashews and dates for the crust, use bananas in place of the sweetener in the filling and top with crushed banana chips.
- Maple-Raisin-Chocolate Tart: Use pecans and raisins for the crust; Use maple syrup for the sweetener and include cinnamon in the filling. Top with raisins or chocolate covered raisins.
- Carob-Almond: use almonds and dates for the crust, use carob powder for the cocoa, agave or honey for the sweetener in the filling. Top with a carob-covered almond, carob chips or sliced/chopped almonds.