- Prep
- 30 min
- Cook
- 15 min
- Total time
- 45 min
- Yield
- 6 servings (mini tartlets)
- Difficulty
- Medium
- Calories
- 395 kcal
Quick summary
“Functional and gluten-free mini tartlets with a crispy base of baked almonds and oats, filled with a velvety avocado mousse with 100% cocoa. Finished with a crunchy crust of toasted seeds with maple syrup.”
What you need to know
- The dough of processed almonds and oats gains cohesion from coconut oil and maple syrup without needing wheat.
- The mashed ripe avocado pulp emulsifies with the cocoa powder creating a thick cream without residual fruit taste.
- The toasted pumpkin, sunflower, chia, and sesame seed topping provides a contrast of texture in every bite.
Ingredients
Main
- xícara (120g) Blanched almonds
- cup (50g) Rolled oats (make sure it is gluten-free, if necessary)
- tablespoons 100% cocoa powder
- teaspoon Fine sea salt
- tablespoons Coconut oil, melted
- tablespoons Maple syrup or agave nectar
- (about 300g pulp) Medium and ripe avocados
- xícara (60g) 100% cocoa powder
- cup (120ml) Plant-based milk (almond, coconut, or oat)
- cup (60ml) Maple syrup or agave nectar
- teaspoon Vanilla extract
- pinch Salt
- tablespoons Pumpkin seeds
- tablespoons Sunflower seeds
- tablespoon Chia seeds
- tablespoon Sesame
- teaspoon Coconut oil, melted (for topping)
- teaspoon Maple syrup or agave nectar (for topping)
Instructions
Principal
- Prepare the Crispy Crust: In a food processor, pulse the almonds and oats until a fine flour forms. Add the cocoa powder and salt, pulsing again to incorporate the dry ingredients well. This step ensures a homogeneous base.
- Form the Tartlet Base: Add the melted coconut oil and maple syrup to the dry mixture in the food processor. Pulse until the dough starts to clump together, looking like damp sand. The most important tip is not to over-process so as not to release the oil.
- Bake the Bases: Press the dough evenly into the bottom and sides of 6 individual tartlet molds (approximately 10cm in diameter), greased or with a removable bottom. Bake in a preheated oven at 180°C for 12-15 minutes, until firm and slightly dry. Remove and let cool completely.
- Prepare the Intense Cocoa Filling: While the bases cool, add all the filling ingredients (avocados, cocoa, plant-based milk, maple syrup, vanilla, salt) to a powerful blender or food processor. Process until you get a perfectly smooth and velvety cream.
- Fill the Tartlets: Pour the cocoa cream over the already cold tartlet bases. Use a spatula to level the surface of each one, ensuring an elegant finish. Take the tartlets to the refrigerator for at least 1 hour to set the filling and intensify the flavor.
- Prepare the Seed Topping: In a small bowl, mix all the seeds (pumpkin, sunflower, chia, sesame) with the melted coconut oil and maple syrup. Spread this mixture on a baking sheet lined with parchment paper.
- Cook the Crispy Seeds: Place the seeds in a preheated oven at 160°C for 8-10 minutes, stirring halfway through, until they are slightly golden and crispy. Be careful not to burn. Let cool completely so they become very crispy.
- Finish and Serve: When ready to serve, remove the tartlets from the refrigerator and carefully unmold them. The short answer is that you should sprinkle the crunchy seed topping generously over the creamy filling. Serve immediately to enjoy the ideal texture.
Chef's tips
- Use perfectly ripe avocado-type avocados without dark fibers to obtain a silky cream.
- Bake the bases for only 12 to 15 minutes and let cool completely before unmolding so they don't break.
- Toast the seeds in a dry skillet for 2 minutes before tossing with the maple and coconut oil mixture.
Variations
- Add fresh orange zest to the cocoa cream to produce a combination of citrus notes.
- Add 1 teaspoon of cayenne pepper to the cocoa filling for a spicy Mexican version.
- Replace part of the topping seeds with dehydrated coconut flakes and raw cocoa nibs.
Substitutions
- Maple syrup can be replaced by blue agave nectar, cane molasses, or pure honey.
- Almond plant-based milk can be swapped for full-fat coconut milk or cashew milk.
- The base almonds can be replaced with crushed raw cashew nuts or pecans.
How to store
Store the filled tartlets in an airtight container in the refrigerator for up to 3 days. The cream maintains its bright color if kept under low temperature without prolonged contact with air.
Can it be frozen?
Freeze the already filled and set tartlets open for 2 hours and then pack individually for up to 45 days. Transfer to the refrigerator for 1 hour before consuming.
What to serve with
It pairs perfectly with dense espresso, wild berry infusion, or warm almond milk.
Frequently asked questions
How to unmold the bases of the individual molds without breaking?
Use pans with a removable bottom or line common small pans with crossed strips of parchment paper, and wait for the almond bases to cool 100% before extraction.
Does the avocado and cocoa filling have a perceptible fruity taste?
No, 100% alkaline cocoa powder and vanilla have dominant aromas that completely mask the vegetable flavor of the avocado, taking advantage only of its healthy fat and creamy texture.
Can I make a single large pie instead of 6 mini tartlets?
Yes, assemble the recipe in a 20-centimeter round springform pan, increasing the oven time of the base by about 5 minutes.
Is the chia in the topping too hard to chew?
When mixed with coconut oil and maple syrup and sprinkled over the moist cream, the chia softens gently maintaining a very pleasant crunchy texture.
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