Cappuccino Cream Tart with Mocha Drizzle {Low-Carb/Paleo/Vegan}

Espresso + cashew cream = one caffeinated, drool-worthy dessert for two– a Cappuccino Cream Tart! Perfect for sharing (or not! Ha.)

Cappuccino Cream Tart | PrettyPies.com




Vegan & Paleo Almost-Tiramisu

This tart reminds me of one of my favorite desserts growing up, tiramisu! The same coffee-flavored, decadent custard on a soft cookie crust. The same touch of dark chocolate on top. But this one has ZERO gluten, dairy or sugar! #prettyinside #winning

Making traditional tiramisu seems intimidating to me, but this pretty pie is easy to make. No baking! Let your food processor do the work.

Did you know the meaning of tiramisu is “pick me up” or “cheer me up”? I can see why! That’s exactly how I feel after eating espresso flavored desserts 😉

Cappuccino Cream Tart | PrettyPies.com

Calling All Coffee Lovers

If you’re a coffee lover (like me!!), this tart is for you! The cappuccino cream is to die-for. It’s flavored with espresso and has the same lightness as a cappuccino!

Don’t have an espresso maker? Don’t worry! I used instant espresso powder. {ps I use this stuff all the time to make homemade frappuccinos!} It’s freeze-dried espresso (not coffee or espresso grounds— those are different things!)

Add as much or as little as you like. It’s totally customizable to your taste and preference.

Cappuccino Cream Tart | PrettyPies.comDrizzle it!

The chocolate drizzle is one of my favorite parts of this dessert. And this one is guilt-free because it’s low carb! That’s right! No sugar in this chocolate. It’s naturally sweetened with a few drops of stevia.

And it gets even better. It’s espresso flavored chocolate, so you get a double dose of that rich coffee flavor. Yum!!

Delicious and healthy. What more could a girl ask for??…. Well, it’s also MAGIC. Yes, magic! Drizzle it on, let it chill and it turns into a “magic shell!” I love it! But it’s up to you…. would you choose melty or shell-y? lol I actually had it with some of BOTH. So, so good.Cappuccino Cream Tart | PrettyPies.com

Share the Love

Planning a romantic night in? This recipe makes small tarts that are the *perfect* size for sharing. And sharing dessert with my hubby is something I absolutely love.
Making food for people is one of the ways I show I care. Whether it’s a pie for my hubby or dinner for the kids, there’s something wonderful about sharing a dish you crafted with your hands, and with your heart. Sharing is love. I love sharing these recipes with you! I hope you get to make one and share it with someone you love. 🙂



Print Recipe
Cappuccino Cream Tart with Mocha Drizzle
Espresso cashew cream makes a decadent dessert perfect for coffee lovers!
Cappuccino Cream Tart | PrettyPies.com
Cook Time 20 minutes
Servings
servings
Ingredients
Crust
  • 1/2 cup almond flour
  • 1 Tbs melted coconut oil melted
  • Pinch of pink salt
Cappuccino Cream
  • 1 cup cashews
  • 3/4 cup canned coconut milk
  • 2 Tbs coconut oil
  • 1 Tbs instant espresso powder see notes
  • 2 1/2 tsp vanilla extract
  • 1/4 tsp SweetLeaf Vanilla Creme Stevia Drops to taste
  • Dash of pink salt
Mocha Drizzle
  • 2 1/2 Tbs coconut oil
  • 2 Tbs raw cacao powder
  • 1 Tbs canned coconut milk
  • 10 drops SweetLeaf Vanilla Creme Stevia Drops to taste
  • 1 tsp instant espresso powder
  • Dash of pink salt
Cook Time 20 minutes
Servings
servings
Ingredients
Crust
  • 1/2 cup almond flour
  • 1 Tbs melted coconut oil melted
  • Pinch of pink salt
Cappuccino Cream
  • 1 cup cashews
  • 3/4 cup canned coconut milk
  • 2 Tbs coconut oil
  • 1 Tbs instant espresso powder see notes
  • 2 1/2 tsp vanilla extract
  • 1/4 tsp SweetLeaf Vanilla Creme Stevia Drops to taste
  • Dash of pink salt
Mocha Drizzle
  • 2 1/2 Tbs coconut oil
  • 2 Tbs raw cacao powder
  • 1 Tbs canned coconut milk
  • 10 drops SweetLeaf Vanilla Creme Stevia Drops to taste
  • 1 tsp instant espresso powder
  • Dash of pink salt
Cappuccino Cream Tart | PrettyPies.com
Instructions
To make the crust:
  1. Stir together all ingredients in a small bowl.
  2. Press into pan two 5" tart pans with removable bottoms (or one 8" tart pan. See notes) Freeze while you prepare the cream.
To make the cream:
  1. Soak cashews in a bowl of water overnight (or for 2 hours in boiling water.) Rinse and drain.
  2. Blend cashews in a food processor for about 5 minutes until very finely ground. Scrape down the sides.
  3. In a saucepan or microwaveable glass bowl, heat the coconut milk. Whisk in espresso powder, stevia, salt, coconut oil and vanilla.
  4. Pour coconut milk mixture into food processor with the cashews and blend smooth.
  5. Taste & adjust, if needed (more espresso powder/more stevia/etc.)
  6. Fill each tart and freeze for 2 hours, or until solid.
  7. When frozen, pop the tarts out of pans by pressing on the bottom and put them on a plate. Transfer to the fridge to soften.
  8. After they've thawed, they're ready!
To make the mocha drizzle:
  1. Melt all ingredients together in a small saucepan over medium heat, whisking constantly until smooth. Taste and adjust if needed.
  2. Remove from heat and set aside for 5 minutes or so to thicken.
  3. Drizzle tarts generously with mocha sauce. Enjoy immediately for traditional melted chocolate, or chill for a "magic shell" chocolate effect! Enjoy!
Recipe Notes

For the cream, I used Medaglia D'Oro instant espresso powder. You can find it in most grocery stores in the coffee aisle, or on Amazon . Yyou may also use a shot of espresso instead. Just reduce the amount of coconut milk by 2 Tbs. The cream will be slightly less "creamy", but still yummy.

This recipe serves 4 -- each small tart is two servings. I used 5" tart pans with removable bottoms.

You may also use one small, 7-8" tart pan. Or a small, 7" springform/cheesecake pan will also work. Double the recipe to fill a standard size cheesecake pan or pie dish.

I have not tested the recipe with other sweeteners, but I would recommend 2-3 Tbs powdered coconut sugar or regular sugar (make your own powdered by blending it in a blender for 30 seconds).

Keep refrigerated for about a week or frozen for 2 months. Store the chocolate sauce in a separate container in the fridge. Since it is coconut oil based, it will harden when chilled. I melted mine in the microwave for just about 10 seconds to drizzle it on leftovers. 🙂

Have any questions? Just ask! I'll do my best to help you out 🙂

Cappuccino Cream Tart with Mocha Drizzle {Low Carb, Vegan, Paleo} | PrettyPies.com

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2 comments

  1. Caitlin FitzGerald says:

    Do you think you could sub the stevia drops? Or leave out? That’s something I never have on hand.. but maybe I should!

    • Emily says:

      Yes, you can sub. I would use a non-liquid sweetener like powdered coconut sugar. See my notes below the recipe just add a little and taste as you go.

      Or you could try it unsweetened. Cashews and coconut milk do have a mild natural sweetness on their own. Vanilla also makes it taste sweet.

      If you do a sub, please let me know how it goes

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