Chocolate Almond Tartlets (raw)
Recipe by Shannon
I made these using a mini cheesecake pan, however if you don't have one you can make them without. Simply divide the dough into twelve even balls, and then form a little pocket for the filling with your thumb.
For the crust:
1 1/2c raw almonds
2/3c chopped, pitted medjool dates
1/4t sea salt
For the filling:
1 ripe avocado
2oz dark chocolate, melted (the darker the better, 70-85%)
1/4c almond butter
pinch sea salt
figs, thinly sliced
To prepare the crust, add almonds to the bowl of a food processor. Process until the almonds are ground and crumbly, but not too far (we don't want almond butter!). Add in dates, salt, vanilla and water. Pulse until well combined. Divide evenly into the 12 openings of a cheesecake pan and press along bottoms and side of the pan to form a shell.
For the filling, add all ingredients to a blender or food processor and process until smooth. Fill date-nut shell with chocolate avocado pudding. Remove the tartlets from the pan by pushing on the removable bottom. Top the tartlets with a fig slice and a drizzle of honey. These keep well in the refrigerator for a few days.
Have you tried chocolate avocado pudding or tried other creative ways to use it??