Mexican Chocolate Lime Pudding Tarts - Vegan + Gluten-free
Author: 
Recipe type: Dessert
Cuisine: Mexican, Vegan
Prep time: 
Total time: 
Serves: 6 tarts
 
These Mexican Chocolate Lime Pudding Tarts are raw, vegan and gluten-free. The perfect dessert for an allergy-free party!
Ingredients
Crust
  • 1 cup coconut
  • ½ cup almonds
  • 1 Tbsp cocoa
  • 1 cup medjool dates, pitted
  • 1 tsp agave nectar
  • zest from one lime
Filling
  • 1½ large avocados (about 2 cups)
  • 2 Tbsp cocoa
  • 4 Tbsp agave nectar
  • ½ cup coconut cream
  • ¼ tsp chili pepper
  • 1 tsp vanilla extract
  • ¼ tsp sea salt
  • juice from one lime
Topping
Instructions
Crust
  1. Add dates to food processor and process on high until date ball forms, about 30-40 seconds.
  2. Add almonds and process for 1 minute, until almonds are chopped but still chunky.
  3. Add remaining crust ingredients and process until well combined and the dough starts to stick together, about 2-3 minutes
  4. Form crust into mini tart pans that are lined with plastic wrap (this will help make it easier to pull them back out after). Press down firmly into the tart pans and ensure evenly distributed.
  5. Place tarts into freezer while you make the pudding mixture. Rinse out food processor bowl.
Pudding
  1. Add avocados, lime juice, cocoa, agave nectar, coconut cream, chili pepper, vanilla and sea salt into processor bowl. Process on high for 2-3 minutes, scraping down sides as needed, until well blended and smooth.
  2. Remove crusts from freezer and pop out of tart pans by lifting up on the plastic wrap.
  3. Fill each tart crust with pudding, ensuring that the pudding mix is evenly distributed amongst the crusts.
Topping
  1. Top Each tart with approximately ½ cup Coconut Whipped Cream.
  2. Using a citrus zester, zest dark chocolate over the coconut whipped cream layer until the desired amount of chocolate shavings have been dusted over the tarts.
Notes
Store tarts in refridgerator for 2-3 days or in an air-tight container in the freezer for up to two weeks. If storing in freezer, remove about 30 minutes prior to serving.
Recipe by Savanna Mehrad at https://www.savannamehrad.com/mexican-chocolate-lime-pudding-tarts-raw-vegan-gluten-free/