Dark Chocolate Cashew Butter Tart
This dark chocolate cashew butter tart is incredibly rich & decadent with a chocolate gluten-free crust and a luscious filling of dark chocolate a cashew butter. It’s like a health-ier, extraordinary Reese’s cup made dairy-free, gluten-free, and vegan! Super easy and quick to make and made with wholesome ingredients!
Servings: 16 servings
Calories: 286kcal
Ingredients
For the crust
- 1 ⅔ cups almond flour
- ¼ cup cocoa powder
- ¼ cup cashew butter
- 3 tablespoon coconut oil melted
- 3 tablespoon maple syrup
- ¼ teaspoon sea salt
For the filling
- 9 oz dark chocolate chips
- 1 cup coconut milk
- ½ cup cashew butter plus 2 tablespoon extra for topping - optional
- 1 teaspoon vanilla
- ¼ teaspoon sea salt
Instructions
For the crust
- Preheat oven to 350 F. In a bowl, whisk together the almond flour and cocoa powder.1 ⅔ cups almond flour, ¼ cup cocoa powder
- In a separate bowl, mix together the cashew butter, coconut oil, maple syrup, and sea salt until well combined.¼ cup cashew butter, 3 tablespoon coconut oil, 3 tablespoon maple syrup, ¼ teaspoon sea salt
- Fold the flour mixture into the bowl with the cashew butter until there are no flour clumps.
- Press mixture firmly into a tart pan or pie dish, making sure to press into the sides of the pan.
- Bake for 12 - 14 minutes until the crust turns a darker brown color.
- Let crust cool while you make the filling.
For the filling
- Heat the chocolate chips, coconut milk, and cashew butter in a skillet over low heat (I recommend using a double boiler method to do this to prevent the chocolate from burning). Place the skillet on top of a pot of simmering water while you stir the ingredients in the skillet. This provides indirect heat which makes for the perfect melted chocolate!9 oz dark chocolate chips, 1 cup coconut milk, ½ cup cashew butter
- Once melted, remove from heat and stir in the vanilla and sea salt.1 teaspoon vanilla, ¼ teaspoon sea salt
- Pour chocolate mixture into the tart crust. Give it a gentle shake at the end to level it all out
- Place small dollops of cashew butter on top of chocolate and gently swirl with the tip of a knife (optional).
- Transfer the tart to the refrigerator for 45 minutes to an hour until set.
- Slice and serve once set or store in an airtight container for up to a week.
Nutrition
Calories: 286kcal | Carbohydrates: 19g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.2mg | Sodium: 94mg | Potassium: 227mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 2mg