This Dark Chocolate Cashew Butter Tart is made with healthier ingredients and tastes ultra-decadent and delicious. It’s dairy-free, gluten-free, refined sugar-free, and vegan, enjoy them guilt-free.


For The Crust

1 ⅔ Cups Almond Flour

¼ Cup Cacao Powder

¼ Cup The Butternut Co. Cashew Butter

3 Tbsp Coconut Oil

3 Tbsp Maple Syrup

¼ Tsp Sea Salt

For The Filling

250g Dark Chocolate Chips

1 Cup Coconut Milk

½ Cup The Butternut Co. Cashew Butter

1 Tsp Vanilla

¼ Tsp Sea Salt


For The Crust

1. Preheat the oven to 175C.

2. Whisk almond flour and cacao powder. Mix cashew butter, coconut oil, maple syrup, and sea salt in another bowl until well combined. Fold the dry mixture into the wet until there are no lumps.

3. Pour mixture into a tart pan or pie dish. Make sure to press into the sides of the pan.

4. Bake for 12-14 minutes until the crust turns a darker brown color. Let crust cool while you make the filling

For The Filling

1. Place a skillet on top of a pot of simmering water while you stir chocolate chips, coconut milk, and cashew butter in the skillet.

2. Once melted well, remove from heat and stir vanilla and sea salt into it.

3. Pour the chocolate mixture onto the tart crust. Give a gentle shake at the end to level it out.

4. Place small dollops of cashew butter on top of the chocolate and gently swirl with a toothpick for designing.

5. Put the tart in the refrigerator for 45-60 minutes or until set. Enjoy!

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