Mini Vegan No-Bake Chocolate Mocha Fudge and Coconut Tarts.

3.68 from 31 votes

Mini Vegan No-Bake Chocolate Mocha Fudge and Coconut Tarts.

These tarts are completely made from whole foods, coconut, cashews, dates, vanilla and coffee make up the crust and the filling is literally just roasted cashews, cacao or cocoa powder, dates, coffee and vanilla. So simple.

Prep Time20

Freeze35

Total Time20

Course: Dessert, Snack

Cuisine: American

Servings: Servings

Calories: 309kcal

Author: Tieghan Gerard

Ingredients

Coconut Crust

3/4 cup roasted cashews
1/2 cup shredded unsweetened coconut
1 cup soft medjool dates pitted
1 vanilla bean seeds removed
1/4 cup cacao nibs
1 teaspoon instant coffee optional

FIlling

1 cup salted roasted cashews
1 cup canned coconut milk lite or regular will work
1/2 cup coconut oil
1/2 cup unsweetened cocoa powder or cacao powder
8 whole medjool dates pits removed
2 tablespoons vanilla extract
3 teaspoons instant coffee powder

Instructions

Line 12 mini muffins tins or 6 regular size muffin tins with wax paper.
In a food processor, add all of the ingredients for the crust and pulse until finely chopped and combined. The dough should stick together when squeezed into a ball with your hands.
Press about 1 tablespoon (use closer to 2 tablespoons for a regular size muffin tin) of the dough into each muffin tin, using your finger to press the dough up the sides. Repeat with the remaining dough. Place the pan in the freezer and freezer for 15 minutes.
Meanwhile, add all the ingredients for the filling into the same food processor (no need to clean it!) and blend until smooth, thick and very creamy, about 10 minutes. Scrape down the sides of the bowl 2-3 times during blending.
Remove the tart shells from the freezer and fill with the chocolate fudge. If desired, sprinkle each tart with cacao nibs. Freeze 20 minutes OR place in the fridge until ready to serve. To remove, just lift the wax paper up and the tarts should pop right out. Store in a sealed container in the fridge.

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