Cappuccino Cream Tart |
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Cappuccino Cream Tart with Mocha Drizzle

Espresso cashew cream makes a decadent dessert perfect for coffee lovers!
Cook Time20 mins
Total Time20 mins
Servings: 4 servings



Cappuccino Cream

Mocha Drizzle


To make the crust:

  • Stir together all ingredients in a small bowl.
  • 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:

  • Soak cashews in a bowl of water overnight (or for 2 hours in boiling water.) Rinse and drain.
  • Blend cashews in a food processor for about 5 minutes until very finely ground. Scrape down the sides.
  • In a saucepan or microwaveable glass bowl, heat the coconut milk. Whisk in espresso powder, stevia, salt, coconut oil and vanilla.
  • Pour coconut milk mixture into food processor with the cashews and blend smooth.
  • Taste & adjust, if needed (more espresso powder/more stevia/etc.)
  • Fill each tart and freeze for 2 hours, or until solid.
  • 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.
  • After they've thawed, they're ready!

To make the mocha drizzle:

  • Melt all ingredients together in a small saucepan over medium heat, whisking constantly until smooth. Taste and adjust if needed.
  • Remove from heat and set aside for 5 minutes or so to thicken.
  • Drizzle tarts generously with mocha sauce. Enjoy immediately for traditional melted chocolate, or chill for a "magic shell" chocolate effect! Enjoy!


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 :)