Paleo-friendly Baked Chocolate Custard Tarts feature a smooth and dense chocolate filling with a nutty crust.

When there’s a single lonely avocado that’s about to be on its last legs in the fridge, guacamole is typically on the menu. But then there are those times when I get creative and dream up chocolate indulgences to make a little healthier with avocado (like my Fudgy Blueberry-Orange Chocolate Cake with Dark Chocolate Avocado Ganache and 5-Minute Classic Chocolate Avocado Mousse).

For this recipe, I was aiming for lusciously smooth chocolate tarts with a nutty crust. I went all out when I served these up because I had whipped cream on hand (coconut “whipped cream” would also be yummy and will keep this recipe paleo-friendly), and as well as my homemade salted coconut caramel sauce. Additionally, I toasted up some pumpkin seeds and added those on top for both flavor and textural contrast, but any nut you like will work.

Full of healthy fats and a decent source of protein and fiber (as far as desserts go!), this is one tart I wouldn’t mind indulging in for breakfast. ;)

Baked Chocolate Custard Tarts

Author: Faith
Total Time: 35 mins
Yield: 4 tarts 1x

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Description

Paleo-friendly Baked Chocolate Custard Tarts feature a smooth and dense chocolate filling with a nutty crust.

Ingredients

Scale

Crust:

¼ cup raw walnuts
¼ cup unsweetened flaked coconut
3 Medjool dates, soaked in boiling water for 3 minutes and drained well
½ teaspoon pure vanilla extract
1 pinch sea salt

Filling:

1 medium avocado, pitted and peel removed
6 Medjool dates, soaked in boiling water for 3 minutes and drained well, reserving the water
2 ½ tablespoons unsweetened natural cocoa powder
2 large eggs
½ teaspoon pure vanilla extract
¼ teaspoon instant espresso powder, dissolved in ½ teaspoon hot water
1 pinch sea salt
60 g good-quality dark chocolate, melted (I used 72% cacao; see Note)

Optional Toppings:

Salted Coconut Caramel Sauce
Whipped cream or coconut “whipped cream”
Nuts or seeds

Instructions

Preheat the oven to 350F; line 4 wells of a muffin tray with paper liners.
Add all crust ingredients to a food processor and pulse until the mixture is finely chopped. Press this mixture into the bottom of the 4 lined muffin wells.
Add all filling ingredients to a high-speed blender and process until smooth and creamy, adding a little of the reserved water from soaking the dates if necessary (I needed 2 tablespoons of the water, but this could vary).
Pour the filling into the 4 wells and tap down on the counter to help get rid of any bubbles.
Bake until the custard is set along the edge, but still a little wobbly in the center, about 15 minutes.
Cool to room temperature, and then refrigerate until fully chilled, at least 4 hours, but up to 3 days.

Notes

Chocolate: Use stevia-sweetened chocolate to keep this recipe paleo-friendly.

Nutrition Information: For this recipe, the nutrition information was calculated without any toppings.

Prep Time: 20 mins
Cook Time: 15 mins

Nutrition

Serving Size: 1 tart
Calories: 369
Sugar: 40
Sodium: 112
Fat: 19
Saturated Fat: 8
Trans Fat: 0
Carbohydrates: 53
Fiber: 9
Protein: 6
Cholesterol: 88