Cappuccino Cream Tart with Mocha Drizzle
Espresso cashew cream makes a decadent dessert perfect for coffee lovers!
Cook Time
20 minutes
Cook Time
20 minutes
  • 1/2cup almond flour
  • 1Tbs melted coconut oilmelted
  • Pinch of pink salt
Cappuccino Cream
  • 1cup cashews
  • 3/4cup canned coconut milk
  • 2Tbs coconut oil
  • 1Tbs instant espresso powdersee notes
  • 2 1/2tsp vanilla extract
  • 1/4tsp SweetLeaf Vanilla Creme Stevia Dropsto taste
  • Dash of pink salt
Mocha Drizzle
  • 2 1/2Tbs coconut oil
  • 2Tbs raw cacao powder
  • 1Tbs canned coconut milk
  • 10drops SweetLeaf Vanilla Creme Stevia Dropsto taste
  • 1tsp instant espresso powder
  • Dash of pink salt
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} |

Share this: