Mexican Chocolate Lime Pudding Tarts – Raw, Vegan + GF

Are you a choco-holic? Do you like Mexican flavours? If you answered yes to either of these two questions, then you, my friend, are in for a serious treat today! Say hello to Mexican Chocolate Lime Pudding Treats – they’re what dreams are made of.

These Mexican Chocolate Lime Pudding Tarts are the food-child of my strong need to ensure that I included some sort of dessert in this week’s round-up of Mexican recipes. I wanted to make something chocolatey with just a hint of spice, especially after enjoying the jalapeno chocolate so much that we received in our Reddit snack exchange last month. Not only does this recipe satisfy that need, it blew it out of the water by kicking it up a Mexican notch with the perfect combination of lime and coconut. Plus, their raw, vegan and gluten-free – Oh, boy!

One of the things I enjoy the most about food blogging is finally having a creative outlet. I’ve never been one to consider myself the creative type – I was always the bookworm in school and excelled in academics, not arts – but as I grow older, I find myself venturing more and more into artistic outlets. This blog is the most recent version of this exploration and it’s been so therapeutic in my every day life. The best part is being able to develop new recipes, strictly out of trial and error – do these flavours go together? Does this texture appeal to my palette? Is there a way that I can kick things up a notch? All of these questions are an integral part of any recipe that I develop for Gluten Free Vegan Pantry. When I stumble across something that satistfies all of these boxes, it’s truly a glorious and rewarding feeling!

Take these Mexican Chocolate Lime Pudding Tarts, for example. They spawned solely out of my desire to mix chocolate with chili. That’s it. I had nothing else to go on other than that inspiration but did I ever impress myself with the outcome!

As a food blogger, I feel it’s important to have confidence in yourself in the kitchen and to believe that whatever you decide to attempt to make will turn out awesome. Obviously there’s going to be bumps and hiccups along the way, but as long as you’re not afraid of taking a few risks and getting a little dirty, I think there are so many amazing new dishes waiting to be discovered in the kitchen.

As I was developing these Mexican Chocolate Lime Pudding Tarts, they sort of morphed through a few different stages as the recipe grew. Initially, I tried to make just an almond and coconut crust. Then I tossed in some cocoa cause I thought it would be nice to have chocolate on chocolate. The crust wasn’t binding as well as I had hoped so in went a few dates. Perfection!

All I knew about the pudding layer is that I wanted to use avocado and have it be chocolate flavoured. Okay, so avocado and cocoa…now what? I happened to have left over coconut whipped cream in the fridge – in that went since I thought it would help make it extra creamy. I had the lime left over that I had zested into the crust so I threw the juice into the pudding to help carry the flavour throughout the tart. A little extra vanilla and sea salt helped to join together all the flavours and agave nectar sweetened it just a touch.

Honestly, when I tasted a spoonful of the mixed pudding, I was actually speechless and was so, so excited to share with you what I had managed to create. Speechless was probably a good thing, given the sorry state that my kitchen had taken on – the joys of a food blogger 😉

Would you look at that light, rich, creamy, dreamy bite – it looks just as great as it tastes, I swear! Scouts honour! I took the batch of these Mexican Chocolate Lime Pudding Tarts to an artistic project I was helping a friend out with and everyone lost their minds over them. It was actually the nicest feeling ever to have one of my recipes received so well by complete strangers – I was all warm and fuzzy inside 🙂

So definitely try these Mexican Chocolate Lime Pudding Tarts for yourself – they will blow your mind! I hope that they inspire you to make up some Mexican Cinco de Mayo goodness for yourself and your friends and family. I’ve shared so many great recipes this week that would be perfect to pair with these tarts. Mexican Stuffed Sweet Potato Skins, anyone?

Don’t forget to tag you pictures with #glutenfreeveganpantry so we can see this deliciousness in action! These Mexican Chocolate Lime Pudding Tarts photograph just as well as they taste – promise! Let us know how you like them by commenting below and rating the recipe. Disfrute de su comida – Bon Appetit!

Mexican Chocolate Lime Pudding Tarts - Vegan + Gluten-free

 

Print

Prep time

30 mins

Total time

30 mins

 

These Mexican Chocolate Lime Pudding Tarts are raw, vegan and gluten-free. The perfect dessert for an allergy-free party!

Author: Savanna @ glutenfreeveganpantry.com

Recipe type: Dessert

Cuisine: Mexican, Vegan

Serves: 6 tarts

Ingredients

Crust

• 1 cup coconut
• ½ cup almonds
• 1 Tbsp cocoa
• 1 cup medjool dates, pitted
• 1 tsp agave nectar
• zest from one lime

Filling

• 1½ large avocados (about 2 cups)
• 2 Tbsp cocoa
• 4 Tbsp agave nectar
• ½ cup coconut cream
• ¼ tsp chili pepper
• 1 tsp vanilla extract
• ¼ tsp sea salt
• juice from one lime

Topping

• 1½ cups Coconut Whipped Cream
• Dark Chocolate bar for chocolate shavings

Instructions

Crust

1. Add dates to food processor and process on high until date ball forms, about 30-40 seconds.
2. Add almonds and process for 1 minute, until almonds are chopped but still chunky.
3. Add remaining crust ingredients and process until well combined and the dough starts to stick together, about 2-3 minutes
4. Form crust into mini tart pans that are lined with plastic wrap (this will help make it easier to pull them back out after). Press down firmly into the tart pans and ensure evenly distributed.
5. Place tarts into freezer while you make the pudding mixture. Rinse out food processor bowl.

Pudding

1. Add avocados, lime juice, cocoa, agave nectar, coconut cream, chili pepper, vanilla and sea salt into processor bowl. Process on high for 2-3 minutes, scraping down sides as needed, until well blended and smooth.
2. Remove crusts from freezer and pop out of tart pans by lifting up on the plastic wrap.
3. Fill each tart crust with pudding, ensuring that the pudding mix is evenly distributed amongst the crusts.

Topping

1. Top Each tart with approximately ½ cup Coconut Whipped Cream.
2. Using a citrus zester, zest dark chocolate over the coconut whipped cream layer until the desired amount of chocolate shavings have been dusted over the tarts.

Notes

Store tarts in refridgerator for 2-3 days or in an air-tight container in the freezer for up to two weeks. If storing in freezer, remove about 30 minutes prior to serving.

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