Chocolate Cappuccino Tart is the perfect holiday dessert. Decadent chocolate and rich coffee are the ideal pair in this vegan, gluten-free, and grain-free dessert.
Some links may be affiliate links. I may get paid if you buy something or take action after clicking one of these. If you do decide to buy, thank you! Your purchase allows me to continue sharing healthy and delicious recipes!
Tarts always seem so special. They are elegant and sleek with a modern feel, unlike cakes that are large and predictable. In addition, with it being winter, I knew I wanted flavors that were comforting and warming. Chocolate and coffee are a perfect pair in this chocolate cappuccino tart. The tart is thick and creamy, while the addition of coffee gives the tart a lovely richness.
Lovebird Cereal asked me to participate in a winter bake-off. There were two rules: 1. the recipe must be AIP (autoimmune protocol) or Paleo-friendly. 2. You must use Lovebird Cereal in the recipe. The winner gets to donate $1,000 to the charity of their choice that is fighting childhood cancer.
How to make this recipe
- Place the raw cashews in a heat-safe bowl and cover with boiling water for a minimum of one hour and up to overnight.
- While the cashews are soaking, combine the Lovebird Cereal, melted coconut oil, cocoa powder, coconut sugar, and salt in a food processor and process until it is crumbly and resembles coarse sand. Remove the mixture from the food processor and press into a 9-inch tart pan. Spread the mixture out into an even layer and gently work the mixture up the sides of the tart pan. Place the pan in the fridge and chill for at least 15 minutes.
- Once the cashews are done soaking, drain, and rinse with water. Place the cashews, coconut cream, melted coconut oil, maple syrup, cocoa powder, instant coffee, ground cinnamon, vanilla extract, and salt in the food processor and process until smooth and creamy. Pour the mixture on top of the chilled tart crust and spread out into an even layer. Place back in the fridge and chill for at least one hour.
- Optional: Place SImple Mills vanilla frosting in a piping bag fitted with a decorating tip (I used #1M for large rosettes and #18 for small stars). Form rosettes or any other decoration if you would like.
- Right before serving, remove the pan from the fridge and cut into slices using a knife warmed under hot water. Cover any leftovers with aluminum foil and place them in the fridge until ready to enjoy.
Equipmeent you will need
- 9-inch tart pan
- Food processor
- Measuring cups & measuring spoons
- 1 box Unsweetened Lovebird Cereal
- Instant coffee
- Coconut sugar
- Optional: vanilla buttercream for decorating
How to store
Cover with aluminum foil and store in the fridge for up to five days.
This tart will last up to three months in the freezer. Remove from the freezer and allow to thaw on the counter before serving.
Are you looking for more easy vegan desserts? Make sure to check out Salted Dark Chocolate Tahini Caramels, Easy Vegan Banana Cream Pie, and No-bake Cookie Dough Bars.
Let's stay connected on social media! Please leave a star rating on the recipe card and comment below! Tag @LoveChefLaura on Instagram and hashtag #lovecheflaura so I can see your creations!
Chocolate Cappuccino Tart
Ingredients
For the filling:
- 1 ½ cups raw cashews
- ⅔ cup coconut cream
- ¼ cup coconut oil, melted
- ½ cup maple syrup
- 5 tbsp cocoa powder
- 1 tbsp instant coffee
- 1 ½ tsp ground cinnamon
- 1 tsp vanilla extract
- pinch of salt
For the crust:
- 5 cups unsweetened Lovebird Cereal
- ¾ cup coconut oil, melted
- 3 tbsp cocoa powder
- 3 tbsp coconut sugar
- pinch of salt
Instructions
- Place the raw cashews in a heat-safe bowl and cover with boiling water for a minimum of one hour and up to overnight.
- While the cashews are soaking, combine the Lovebird Cereal, melted coconut oil, cocoa powder, coconut sugar, and salt in a food processor and process until it is crumbly and resembles coarse sand. Remove the mixture from the food processor and press into a 9-inch tart pan. Spread the mixture out into an even layer and gently work the mixture up the sides of the tart pan. Place the pan in the fridge and chill for at least 15 minutes.
- Once the cashews are done soaking, drain, and rinse with a bit of water. Place the cashews, coconut cream, melted coconut oil, maple syrup, cocoa powder, instant coffee, ground cinnamon, vanilla extract, and salt in the food processor and process until smooth and creamy. Pour the mixture on top of the chilled tart crust and spread out into an even layer. Place back in the fridge and chill for at least one hour.
- Right before serving, remove the pan from the fridge and cut using a knife warmed under hot water. Cover any leftovers and place them in the fridge until ready to enjoy.
Yummy!!!!