Coffee is an ingredient you don't normally find on my blog. The reason being, I'm not a coffee drinker. However, I love the taste of coffee and coffee flavored things. I tried to start the morning cup of coffee thing when I was in my early 20's, but it didn't stick. Oddly enough, I never felt it gave me that morning energy that most people describe. Plus, the caffeine gave me jitters, big time! Not really a great feeling.
Even though coffee never stood up to its claims in my life, the one thing it didn't have to prove was it's delicious flavor. So if there's a dessert on the table with coffee in it, I'm all about it! Thankfully, I can enjoy coffee flavored sweet treats without getting jitters. :)
With a splash of coffee, you can make some decadent desserts which completely hit the spot on cold winter days. Who am I kidding, on any day! So as we are in the midst of the holiday season, I thought these mocha cream tarts would be a perfect recipe to share with you. They are rich, creamy, delectable, and festive. You can enjoy them with a cup of coffee, tea, or hot cocoa. Then, curl up by the fireplace and treat yourself to something special. They also make a fabulous dessert for entertaining friends and family.
For the crust, I used cashew flour. You can use almond flour instead if you prefer. To make your own cashew flour, simply grind some cashews in your food processor until a flour-like consistency is achieved. It will look similar to almond flour, but maybe slightly coarser in texture. That's because, if you process the cashews too much, you will end up with cashew butter and we really need flour here. Cashew flour can also be purchased at nuts.com.
Whether you are a coffee drinker or not, I think you will really enjoy this delightful mocha dessert. So creamy, so delicious, sure to be a favorite among many!
2 cups cashew flour
1/4 cup coconut flour
1/3 cup cacao powder
1/2 tsp salt
1/3 cup maple syrup
3 Tbs coconut oil, solid
1 tsp vanilla extract
3 cups raw cashews, soaked 4 hours
1/4 cup strong coffee
1/2 cup coconut cream (from top of full fat coconut milk can), liquid form
1/4 cup maple syrup
2 tsp espresso powder
pinch of salt
2 Tbs melted coconut oil, add at the end
1/2 cup chopped pecans
1/4 cup unsweetened shredded coconut flakes
pinch of salt
2 Tbs maple syrup
2 Tbs cacao nibs
1. Start with soaking cashews. While those are soaking, begin making the crust.
2. Preheat oven to 350°F. Grease your tart pan if necessary. I use this tart pan which requires no greasing. Combine all of your crust ingredients into your food processor and combine until a dough ball forms. Divide the crust into 6 dough balls. Flatten the dough into circles about 5-6 inches in diameter. Then gently press them down into each tart well and poke holes into the bottom of the crust (or use pie weights to keep the crust from rising). Place the tart pan in the oven and bake for about 10 minutes.
3. Allow the crust to cool. Change the temperature in your oven to 325°F. Toss all of the topping ingredients together in a small bowl, except for the cacao nibs. Roast the mixture for about 6-7 minutes. Remove from oven and mix in the cacao nibs. Set aside the topping mixture.
4. Place all of the mocha cream ingredients, except for the coconut oil, into your high speed blender. Blend on high until smooth. Then add the melted coconut oil. Blend until well mixed. Remove the cooled tart crusts from the tart pan and place them on a sturdy cutting board or flat, stable, surface. Divide the mocha cream evenly between the 6 tarts. Smooth out the cream and top each tart with the topping mixture. Place the the tarts in the refrigerator to set, about 1 hour. Enjoy whenever you desire! You can store these in your refrigerator or freezer.