You guys. These Chocolate Almond Avocado Tarts are so f-ing good. Literally, when I was taking notes on my little scratch paper/recipe pad I wrote “so f****** amazing.” So there, I said the F-word, and I’m not ashamed whatsoever.
But really how could they not be when the ingredient list is limited to just eight ingredients, and besides the 3 hours they need in the freezer (or not if you want to eat them straight-up like a pudding cup), they only take 30 minutes to put together! Sounds pretty dreamy if you ask me.
These little tarts are super chocolatey…like whoa, and so creamy, with a nice almond accent. Plus they’re less than 150 calories each. For such a decadent, chocolate, dessert, that’s a serious win! Not to mention, naturally sweetened, of course.
The creaminess comes naturally through the form of none other than the beloved avocado. All hail those healthy fats! Every single cell in your body is relying on you to eat some healthy fats, so there’s your permission to try these 🙂 More on healthy fats can be found here!
Avocados are also great mood food! They contain a good amount of folate, which can decrease depression risk. Folate plays an important role in enabling proper circulation of nutrients to the brain by preventing the build up of a substance called homocysteine. If there’s too much build up, it can also interfere with the production of our mood regulating hormones, dopamine, norepinephrine, and serotonin. Cocoa is also a mood booster because it’s full of magnesium, which has been shown to fend off depression.
So basically, you deserve a Chocolate Almond Avocado Tart. End of Story.
I really hope you give these a try because they are ridiculously tasty! Let me know if you do and leave a comment below! And be sure to take a picture and #insightfulbite on Instagram!
Thanks for Reading!
| Chocolate Almond Avocado Tarts | Print |
- For the Crust:
- ½ cup whole, unsalted almonds
- ½ cup soft pitted dates
- generous pinch of salt
- 2 Tablespoons of cocoa powder
- 1 Tablespoon maple syrup, if necessary
- For the Filling:
- 1 ripe avocado
- 2 tablespoons maple syrup
- 3 tablespoons almond butter (or sub natural peanut butter)
- ½ teaspoon vanilla extract
- 2 tablespoons cocoa powder
- generous pinch of salt
- To make the crust, combine all "crust" ingredients in a food processor except the maple syrup. Grind until everything is uniform and becomes a sticky "dough." If you need more moisture to make it stick together, add a tablespoon of maple syrup.
- Line a mini cupcake tin with plastic wrap, tucking it into ten of the cups.
- Place about 1 tablespoon of the dough into each cup and, using your fingers, press it evenly into the bottom and up the sides to form a cup. Tip: wet your fingers to prevent it from sticking to you!
- Set the tray in the freezer to firm up while you make the filling.
- Rinse out the food processor, then add all the "filling" ingredients and blend until smooth, scraping down the sides as necessary. Taste filling. Depending on the size of your avocado, you may need to adjust by adding more maple syrup or more cocoa powder or more almond butter to you liking.
- Evenly distribute the filling into the chilled muffin cups.
- You can either eat them as is, which is more of a pudding cup, or freeze them for at least three hours to set. Let sit at room temperature for 20 minutes before serving, then enjoy!
- Optional toppings: dusted cocoa powder, chopped almonds, and/or fresh berries.
