Raw Cacao & Cardamom Cream Tartlets

raw cardamom and cacao cream tartlets vegan
Oh my god. These tartlets. I’ve had major chocolate cravings this week, and it may be because I overdosed on these babies last weekend and I need another fix!

As much as I love baking, raw desserts can hit the spot, too. It’s all those lovely healthy fats, you know? I must have been a bear in another life because come winter all I want to do is fatten up and then go to sleep. Gimme all the chocolate bars, and no one gets hurt.
vegan raw cacao and cardamom dessert
cacao and cardamom cream tartlets raw vegan
I’m even having trouble getting up early in the mornings! It could be because I’m not going to bed early enough, but I like to blame it on the fact that I’ve lost the gorgeous view of Stirling castle that I used to have when I moved into this flat last year, before they built a bunch of new houses right in between my flat and the castle. So now I don’t see the sun rise over the Castle Hill anymore, which sort of takes the fun out of getting up at 6.30am.

So naturally, I take comfort in chocolate. (Doesn’t everyone?) You’ve got to try these — I’m becoming a bigger fan of chocolate + cardamom with every new recipe I try. It’s a flavour combination that is highly underrated — so I’m on a mission to change that! Let me know in the comments below if you’ve tried any of my chocolate + cardamom recipes and what you thought of it 🙂
raw vegan cacao and cardamom cream tartlets
Other than chocolate, I’m completely smitten with all of the Christmas-flavoured hot chocolate and latte combos out there. Gingerbread, Pumpkin Spice, Mint Hot Chocolate, … You name it, I’ve had it in the span of one week.  Keep an eye on my Instagram account and The Vegan Kind’s next subscription box because I’ll be sharing a tasty recipe for a homemade hot chocolate! 😉
raw vegan cacao + cardamom tartlets

Raw Cacao & Cardamom Cream Tartlets

  • Servings: makes 4 tartlets
  • Print

For the crust:
180g (1 cup) raw buckwheat
100g (2/3 cup) dates, pitted and roughly chopped

For the cream filling:
250ml (1 cup) coconut cream
3 tbsp raw cacao powder
1-2 tbsp maple syrup
1/4 tsp ground cardamom

1. Grind the raw buckwheat into a coarse flour in the food processor or high-speed blender. Add the chopped, pitted dates and blend again until both ingredients form a sticky dough.

2. Press this dough into 4 small tartlets tins (roughly 12cm/5 inches wide). Make sure the dough is evenly pressed into the bottom and sides. Refrigerate until needed.

3. In a medium-sized bowl, whisk together all the ingredients for the coconut cream filling. Pour into the four individual pie tins and refrigerate until set, at least 6 hours, or overnight.

4. Sprinkle over a few cardamom seeds or dust with ground cardamom before serving, and enjoy!

What’s your biggest winter food craving? 

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Love and cookies,

8 thoughts on “Raw Cacao & Cardamom Cream Tartlets

  1. Awww, that’s really sad about your castle view! I’ve never tried chocolate with cardamom but I totally trust you that it’s great together : ) These pictures have me drooling, so creamy! I must get my hands on some buckwheat asap!


  2. Pingback: Cacao & Cardamom Cream Tartlets | Ghee is Good

  3. Pingback: Gluten-Free Pistachio Cardamom Doughnuts |

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